Borscht
35 mins
Serves 4-6
"This beautiful earthy beetroot broth has a delicious sour tang from the addition of vinegar at the end of cooking. But I like to add sauerkraut instead of vinegar (both options are given in the recipe). This nourishing soup from Eastern Europe traditionally uses a beef broth as the stock, but I have substituted dried mushrooms in this recipe. Infusing the dried mushrooms in hot water creates a delicious depth of flavour. Dried porcini mushrooms would be the closest to replicate the ones you would forage in Russia or the Ukraine, but shiitake can also be used. I love the creamy texture of butter beans and they go a beautiful pinky colour in the soup, but you could also use lentils." Anna Valentine.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 6 dried mushrooms, porcini (bolete), morels or shiitake
- 500ml boiling water
- 3 Tbs extra-virgin olive oil
- 1 tsp caraway seeds
- 1 red onion, sliced
- 1 stick of celery, sliced
- 4 beetroot, scrubbed clean and diced into small cubes (if you have the tops, slice finely and stir through the soup at the end with the fresh herbs)
- 1 carrot, diced into small cubes
- 1 potato, diced into small cubes
- 4 cloves garlic, crushed
- 400g Can of chopped tomatoes or passata
- 1.5 litres water
- 3 bay leaves
- 400g Can butter beans or cooked lentils, drained
- 1/4 red cabbage, finely sliced
- 1 Tbs sweet or hot smoked paprika
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1–2 Tbs apple cider vinegar
- 1/2 Cup sauerkraut, red or white
- 2 Tbs finely chopped fresh dill, tarragon, parsley or dandelion leaves
- 1/2 Cup sour cream, plant-based or dairy
- 1 Tbs fresh horseradish, finely grated or horseradish crème (optional)
- Parsley, chopped
- 2 Tbs extra-virgin olive oil
Directions
- Pour the boiling water over the mushrooms to infuse while you prepare the vegetables. Place a large pot on a high heat and add the olive oil and caraway seeds, then add the onion, celery, beetroot, carrot, potato and garlic. Sauté for 2 minutes. Remove the mushroom from the soaking water, slice if whole and add to the pot. Stir through and sauté for a further minute. Then add the mushroom soaking liquid along with the tomatoes, water and bay leaves, bring to the boil, then turn down to a simmer and cook for 15 minutes.
- Add the beans, red cabbage, paprika, salt and pepper and cook for a further 5 minutes. Add the vinegar and/ or a quarter cup of the sauerkraut and herbs and stir through.
- Serve each portion with a good dollop of sour cream (with horseradish stirred through), a generous spoonful of sauerkraut, a sprinkle of parsley and a drizzle of extra-virgin olive oil.
