Beet and Red Cabbage Borscht
Adapted from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes [1] by Todd Gray, Ellen Kassoff Gray, and David Hagedorn
Notes
For a brothier soup, strain the soup base through a mesh strainer, pushing the solids with the back of a ladle or spoon to ensure that the maximum liquid is extracted, instead of blending it. Simmer with the cabbage and diced vegetables for 20 minutes (not 40).
Ingredients
- 5 tablespoons olive oil
4 cups (about 2 pounds) peeled beets, cut into 1/2-inch dice
1 small yukon gold potato, peeled and chopped
1 shallot, chopped
1 garlic clove, chopped
1 teaspoon caraway seeds
4 cups vegetable stock [2] or chicken stock, preferably homemade
1 cup water
1 bay leaf
1 1/2 tablespoons kosher salt, plus more to taste
1/8 teaspoon black pepper, freshly ground
3 cups red cabbage, thinly sliced
1 large carrot, cut into 1/2-inch dice (1 cup)
1/2 tablespoon honey
2 tablespoons red wine vinegar, plus more, to taste
1/2 cup sour cream
1 1/2 teaspoons capers, rinsed and drained
3 scallions, thinly sliced
Pumpernickel croutons, for serving
Directions
- Make the soup base: Heat 3 tablespoons of the oil in a 4-quart saucepan over medium-low heat. Add 3 cups of the beets, potatoes, shallots, garlic, and caraway seeds. Cook for 5 minutes, stirring often with a wooden spoon. Stir in the stock, water, bay leaf, salt, and pepper; lower the heat to low, and simmer, covered, until the vegetables are tender — about 30 to 40 minutes. Discard the bay leaf, and transfer to a blender, and blend until smooth. Keep the liquid warm.
- Complete the borscht: Place the remaining 2 tablespoons of oil in the saucepan used to cook the base; heat over medium-low heat. Add the cabbage, the remaining 1 cup of beets, and carrots, and cook for 3 minutes, stirring often. Add the honey and vinegar, and cook 3 minutes more to reduce the acidity of the vinegar. Pour the warm soup base into the pan, simmer until vegetables are tender — about 40 minutes, adding extra water to thin as necessary. Chill for 2 hours.
- Serve the borscht: Season the borscht to taste with salt and red wine vinegar. Put the sour cream, capers, and scallions each into a small bowl or cup. Serve the borscht at the table, topping each bowl with a dollop of sour cream and a sprinkling of capers, scallions, and croutons.
Information
- Category
- Other, Soups/Stews
- Cuisine
- North American
- Yield
- About 6 cups (6 to 8 servings)