Borsh

Let's make some soup 

As I brows around Instagram I see all these pretty salad bowl... and more salad bowl... and then some more :D people don’t eat nearly enough soup these days. In my family when I was a kid soup was always a mandatory thing for lunch, after I got married and moved to USA I kinda immediately got fat once I stopped eating soup regularly. So let’s go back to eating soup and make something my family has been munching on for generations- Borsh.

This soup is pretty amazing to me because it tastes great as #vegan and with meat, hot or cold. And it only gets better with time, which makes it perfect for cooking in big batches and have some for later.


 
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Ingredients

  • 1 cup of baked and chopped red beets (If you don’t have any prepped, bake your beet wrapped in foil for an hour at 350F)

  • 2/3 cup of mixed root vegetables, such as carrots, radish, parsnips, daikon. (You can get it to one cup if you really like root vegetables texture, I’d recommend to fill the additional third with carrot),

  • 1 leek

  • 1 celery rib

  • 6 cups of broth of your choice

  • 1/2 cup of green cabbage

  • 1/8 teaspoon allspice (I add up to 1/4 on a day I want it more spicy)

  • 1 cup of canned tomatoes

  • 2 tbsp of red wine vinegar (start there and add more to taste if necessary)

  • it is customary to cook it with protein, but not necessarily. Originally it’s cooked with beef, but you can just drop this ingredient or put something that will survive 40 min simmer. Fried tofu or seitan perhaps. IF you decide to add protein to this soup, it has to be a cup of already cooked protein (boiled or roasted) with no dice to interfere with soup flavor.

Instuctions

1. Chop all your vegetables thinly. 
2. On medium-low heat cook root vegetables, leek, celery and garlic till tender (about 10 min).
3. Add broth, protein (if any), allspice, 2 tsp of salt and 1/5 tsp of pepper. Bring to a boil, then reduce heat to low, cover with lid and cook 20-25 min. 
4. Steer in beets, cabbage and tomatoes. Raise heat to medium-low and cook open for 10 more minutes.
5. Turn the heat off and pout 2 teaspoons of balsamic vinegar in soup. Stir, add more if necessary.