VEGETARIAN BORSCHT

INGREDIENTS:

  • 7 medium beets, leaves removed
  • 5 liters vegetable broth
  • 3 carrots, peeled and grated
  • 1 medium turnip, peeled and grated
  • 1,5 yellow onion, shelled, and finely cubed
  • 1 8-oz can tomato paste
  • 1/2 stick of butter
  • ½ head of garlic, peeled and pressed
  • 1 small cabbage, finely shredded
  • 3-4 medium potatoes, cubed
  • Juice from 2 small lemons
  • 2 dry chili peppers
  • 2 bay leaves
  • 3 cloves
  • 5 peppercorns

Salt to taste

DIRECTIONS:

Preheat the oven to 400⁰F/200⁰C.  Wrap the beets in foil, punching a few holes in each bundle.  Bake the beets for about 1-1.5 hours.

Pour vegetable broth into a large soup pot, and let it come to a boil. While the broth is warming up, preheat a frying pan, melt the butter on it, and sauté carrots, turnip, and onion in it until the vegetables are very soft and juicy (for about 10 minutes).  Add tomato paste, and steer, letting it to melt and incorporate.

Once the beets are baked, remove them from the foil, peel, and shred.

Dump the sautéed vegetables, beets, cabbage, potatoes, chili peppers, bay leaves, cloves, and peppercorns into the broth, and let boil for another 10 minutes.  When the potatoes are cooked, add lemon juice, salt, and garlic. Your goal is to find the perfect balance between sweet and sour when putting together the final ingredients.  My babushka actually adds sugar, if the beets are not sweet enough.  It’s all about pleasing your taste buds!