Healthy Food Blog

All About Flavor

To the Roots I Go

A bowl of this deliciousness is all you need..

Hello again! It’s been a while, hasn’t it? Life has been so hectic lately! Let me give you a bit of an update on our escrow situation. Everything is going smooth on both ends. We’re scheduled to close on our home sale by the end of the month and right after that close on a duplex. We need to start packing now! Man, I hate moving… Well, not so much moving but getting situated in a new place. Maybe because I get used to the comfort and coziness of my own home so the thought of starting at the new place frightens me, even though I’m super excited! I guess I don’t really like changes. But without changes there’s no progression.. On top of that, my dog might be pregnant or maybe she's just fat? I really don’t know. But don’t worry, she is in a committed relationship and all.:)

      This time I would like to take you back to my roots. No, I’m not going to reinvent the wheel today. I grew up eating this dish every Sunday after church. It was kind of a tradition. Of course, I’m talking about borscht! I think a lot of you know what I’m talking about. For those who don’t, borscht is this mighty delicious red soup with beats, potatoes, cabbage, and other goodness. Over the years, I’ve tried quite a few different versions of this dish, but today I’d like to share with you my own version of it. Here’s a little insight, my wife didn’t used to like borscht but ever since she tried mine, she always keeps asking me to cook it. She even learned how to make it herself, partially because I’m sometimes too lazy to do it…  Stay with me and I’ll show you step by step how to make it.

     To  start things off, put a pot of water with your pre diced potatoes on high heat. Just when it starts to boil, add half of your beets in. You should cut your beets julienne style. Switch to medium to low heat and let it simmer. But remember, it’s extremely important not to overcook the beets because then your soup is going to loose color. You don’t want that!! If you think that now you can relax and wait for it to cook, you’d be wrong. Now is the time to start sautéing the rest of your veggies. I recommend precutting everything beforehand so then you don’t rush in the process. Preheat your skillet with some olive oil, then put the rest of your beets in. Shortly after that, add diced onions and shredded carrots. When your veggies are golden-brown, add a few table spoons of tomato souse.  Now get back to your simmering pot. By this time your potatoes should be done. Add your shredded cabbage and cook for a couple of minutes and then add your sautéed mixture and stir well. Now, the only thing left to do is to season your borscht. Add salt, pepper a little bit of sugar, also I strongly recommend adding some sort of acidity. I usually add a couple of table spoons of vinegar. This time I didn’t have regular white vinegar so I used rice vinegar. That works too. 

     Garnish it with a little bit of sour cream before serving. 

     Some people use beef or pork broth as a base but I like it simple. Turns out this is a vegan recipe again. Man what’s wrong with me? Ok, I promise, next time I will do something with meat. Be well my friends!!

 

List of Ingredients

 

- 8 cups of water

- 4 potatoes

- 2 medium size beets

- 2 carrots

- 1/2 of an onion

- 1/3 of a cabbage

- 4 table spoons of tomato sause 

- salt/pepper/sugar/vinegar