I think it’s safe to say this recipe for borscht wouldn’t pass most authenticity tests. I put it together after reading dozens of recipes, and blending them together based on what I had available. This is, of course, the recipe creation process that any cook or baker will go through regularly… except that this time I’d never actually tasted borscht before.
Cooking the vegetables from our farm share is a fun process that usually begins with a quick Google search of “[vegetable] recipes.” Sometimes I find something I may not have come up with on my own, like the cilantro-lime scampi, other times I’m surprised to find my idea for deconstructed spinach lasagna is more unique than I had expected. On this occasion, the research ended with a simple, “Oh, borscht. I’ve heard of that.”
So, here it is. I don’t know how authentically Russian or borscht-like it is, but I can tell you that it’s pretty good.
2 T olive oil
1 small onion (I used a few spring onions)
2 large beets, peeled and chopped
2 carrots, peeled and chopped
4 cups beef broth
1 small potato, peeled and chopped
1 cup thinly-sliced cabbage
2 T chopped fresh dill
2 T red wine vinegar
salt and pepper to taste
sour cream for serving
In a stockpot, heat olive oil and saute onion, beets, and carrots until the onions begin to soften.
Add beef broth and bring to a boil. Add potatoes, and simmer until vegetables are tender, about 30 minutes.
Add cabbage, continue simmering until cabbage has softened, about 15 minutes.
Remove from heat, add dill and vinegar.
Serve immediately or chill for several hours or overnight. Top with sour cream and more fresh dill, if desired.