Pureed Borscht
I have several really good recipes for borscht: seasoned with cumin and rye bread crumbs; made with cauliflower instead of cabbage; seasoned with orange and mint. It’s one of my favorite soups and actually kind of a miracle because it’s just as good and pleasing when it’s chunky and served hot during the cold winter months and equally wonderful and satisfying when it’s pureed and served cold during the summer.
Try this version next time you have a yen for borscht:
Classic Borscht
2 tablespoons vegetable oil
1 large onion, chopped
4 medium beets, peeled and shredded
3 tomatoes, chopped
2 parsnips, peeled and shredded
2 carrots, peeled and shredded
2 stalks celery, sliced
1/2 medium green cabbage, shredded
2 tablespoons chopped parsley
8 cups vegetable stock
1 bay leaf
1-1/2 teaspoons salt or to taste
freshly ground black pepper to taste
3 all-purpose potatoes, peeled and diced
6 tablespoons white vinegar, approximately
3 tablespoons chopped fresh dill
dairy sour cream or plain Greek style yogurt
chopped chives or scallion tops for garnish
Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the beets, tomatoes, parsnips, carrots, celery, cabbage and parsley and cook, stirring occasionally, for 5-6 minutes. Pour in the stock, add the bay leaf and salt and pepper to taste. Bring the liquid to a boil. Lower the heat and simmer, partially covered, one hour. Add the potatoes and cook for 45 minutes. Stir in the vinegar and dill and cook for 10 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Remove the bay leaf. Puree the soup and chill for at least one hour or until cold. Serve garnished with a dollop of sour cream and chopped chives.
Makes 10 servings