Yay! Finally! I’ve been wanting to make and to try borscht for years! I’m so happy! A nice warm bowl of soup for a rainy day, too. How does it compare to authentic borscht? I don’t know, but it’s delicious. The leeks add a very nice flavor. Ingredients:
- 2 beets (small medium sized, or 4-5 baby beets)
- 4-6 cups water and 1 vegetable or herb bouillon cube, or use 4-6 cups vegetable broth or vegetable stock (or 1/2 vegetable stock and 1/2 water)
- cabbage (recommended: red cabbage), about 3 cups sliced
- onion (recommended: red onion), about 1/4-1/2 cup sliced
- 1 leek
- garnish with fresh parsley
- 1-2 Tbsp oil (I used 100% extra virgin cold pressed olive oil, and the more fresh you can get, the better.)
- Slice beets and blend with water/broth/or stock until soupy.
- Bring to a boil. Reduce heat and boil ten-20 minutes. This will most likely try to boil over. Pour in oil. Stir often and reduce heat or remove from heat if necessary to try to prevent boiling over, but remember to return it to the heat to continue boiling. It did boil over for us. Cover the soup to prevent splattering.
- Add vegetables and bouillon cube (if using with water, though it can be optional if you would like to use a little salt and some basil or other herbs instead). Return to a boil (if it stops boiling), reduce heat again (if returned to a boil). Cook, covered, stirring occasionally, for 15-20 minutes or until vegetables are soft.
Serves 4, the two of us had seconds.