Growing up I hated beets. I'd push those dark red vegetables around on my plate, hoping that they would magically disappear, and take their pink juices that were running all over my plate with them. I'm still not a big fan of them in salads, but after spending some time in Russia I discovered what they were made for: borscht! Russians eat this delicious soup year round; hot in the winter and cold in the summer. They swirl in smetana, a sour cream-like dairy gem, and gulp it down with some dark russian rye bread on the side. Yum.
I haven't dug out my borscht recipe for a while that I procured from a native Russian neighbor years ago because I thought it wouldn't be the same without some beef and sour cream, both things I have cut out of my diet. But I have developed a recipe that is pretty delish a la vegetarian. And because beets are packed with iron, it is also a great energy boost. :)
Vegetarian Borscht
(serves 4)
1 onion, diced
4 to 5 cloves of garlic, diced
1 to 2 stalks of celery, diced
3 carrots, shredded
1 bell pepper, diced
3 tomatoes, chopped
2 to 3 raw beets, trimmed, peeled, and grated
1 t miso paste (or 1 t. vegetable bouillon)
1-2 bay leaves
3 medium potatoes or 1 large sweet potato, cut into bite-size pieces
1 head cabbage, chopped
1 T cider vinegar
salt and freshly ground pepper
2 T dill
greek yogurt (optional)
1. Fry onions in oil in a big soup pot until golden, add garlic, and celery and cook for another 2 minutes.
2. Add shredded carrots, bell pepper, tomatoes, beets. Add 4 1/2 cups of water and miso paste (or vegetable bouillon), and bay leaves and simmer for 30 minutes.
3. Add potatoes, cabbage, and vinegar and continue to simmer for 10 minutes, or until the vegetables are tender.
4. Season with salt and pepper and dill. Dallop with greek yogurt, if using, and serve!
*As with most soups, this is even more delicious on the second day as all the flavors have time to fully incorporate.
*Miso paste is available in Asian markets. It is a fermented soybean paste and is full of immune-supporting minerals and energy-boosting B vitamins. It also adds a meaty, hearty flavor to the soup.
I am going to make this this week with my fresh produce from the co-op that I am helping with, so look for pictures to come :).
