Growing up we ate three cold soups in the summertime: my mother’s wonderful gazpacho, schav, and borscht, both of which came in a jar from Manischewitz and are loved by Ashkenazi Jews. If my mother was being a bit fancy, she would blend the borscht and sour cream in a blender, reserving a few borscht matchsticks for garnish. The soup became a gorgeous deep pink and we couldn’t wait to take a spoonful.
The borscht and schav would be served on hot summer nights with a generous dollop of sour cream and slices of dark rye bread. This Vegetarian Borscht is perfect for lighter summer meals and can be eaten as a first course or a light main dish. If you choose to use a non-dairy sour cream or yogurt the dish is vegan and pareve.
You can, of course, serve this version of borscht hot as well, which I did the day I made it. I still served it with a dollop of our homemade yogurt, some dill and my breadsticks. It was a huge hit with my husband.
This borscht is made from beets and as anyone who follows my blog knows, I LOVE beets in all of its many forms. “Beetroots are a good source of nutrients, fiber, and many plant compounds. The health benefits of this vegetable include improved heart health, the ability to reduce blood pressure, and enhanced exercise capacity.” While beets come in varying colors and varieties, red beets are the best in this recipe. The resulting color of the soup is a rich, deep garnet that simply invites you to dig in.
This Vegetarian Borscht is a perfect summer soup, but there are also heartier winter versions which are only served hot and generally have a meat base. Borscht’s origins are from Ukraine, Russia and Poland where beets were plentiful and where the root vegetables used could be stored for the winter when fresh vegetables were scarce. It is generally described as a sour soup, although Jews from Poland often added a bit of sugar along with the lemon juice for a sweet and sour finish. And since that is where my mother’s family was from, I have added sugar to this version.
If you are looking for an easy, inexpensive and delicious summer soup, you cannot go wrong with this Vegetarian Borscht. The recipe began from Serious Eats, but the tweaks, short-cuts and suggestions are mine. The short-cuts will make this soup come together even more quickly. And don’t get bogged down in exact amounts. A little more cabbage, onions, beets and/or carrots will not spoil the soup.
Serve it with a dollop of sour cream, thick yogurt or unsweetened creme fraiche, dairy or non-dairy.
RECIPE
Yield: 6 to 8 servings
Ingredients
2 medium to large raw beets (beetroot), scrubbed and cut into matchsticks (you can reserve a small piece to grate into the soup at the end, although I didn’t)
2 large carrots, peeled and cut into matchsticks OR use an 8 to 10 oz. bag of pre-cut matchstick carrots
1 pound white cabbage (It’s really light green, but called “white.” Go figure!), cut thinly into shreds (Sometimes you can find shredded cabbage in the produce isle. If you own a mandoline, it takes seconds to finely shred a cabbage, especially if someone else, like my husband, does it for you. It also made fast work of match-sticking the beets)
2 tablespoons olive or avocado oil
8 cups (2 quarts or liters) vegetable stock (I make my own because I don’t happen to like commercial vegetable stock and it is so easy, but feel free to use it if there is brand that you like.)
Juice of 1 to 2 lemons
1 Tablespoon granulated sugar or more to taste (Optional)
Kosher Salt to taste (How much you use will depend on the stock. If you are using a commercial, salted stock, you will use less than an unsalted stock. Remember, to start with a smaller amount, in any case. You can always add salt but it is almost impossible to reduce the amount once added to the dish.)
Coarsely ground black pepper (This is personal preference. Start with 1/4 teaspoon and add more if you like.)
Sour cream, thick plain yogurt or unsweetened creme fraiche (dairy or non-dairy alternatives)
Finely chopped dill, parsley or chives (optional, for garnish)
Directions
Sauté onions, carrots, and beets over medium heat in the olive oil with a a teaspoon of salt in a large soup pot. Stir and turn over the vegetables occasionally for even cooking.
In the meantime, bring the vegetable stock to a boil. When the vegetables have softened (10 to 12 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. Because my onions seemed to be particularly strong, I actually simmered the soup longer.
(The borscht can be served this way or you could take about half of the soup and blend it until smooth in the blender or using an immersion blender for a thicker, creamier final product. This can be done with added sour cream or yogurt or without. The color will either be a deep garnet or a beautiful pink. I blended it without the yogurt when I served it hot.)
Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Since I used an unsalted vegetable stock, I found that I needed a fair amount of salt. For what ended up being a 6 quart pot of soup, I added 1 Tablespoon of Diamond Kosher salt. If you are using table salt or Morton’s kosher salt you could use less. I also found that I needed to pump up the sour by adding some apple cider vinegar to the lemon juice. And to get that exact right balance of sweet to sour, I added a few teaspoons of granulated sugar. In addition to personal preference, some beets are just sweeter than others and some onions are stronger. So taste and don’t be afraid to make some adjustments.
Serve with freshly ground black pepper, a dollop of sour cream or yogurt, and chopped dill, chives or parsley, if desired.
NOTE:
Since it is highly unlikely that there were fresh lemons available in the winter in the Pale of Settlement, my guess is that sour salt or apple cider vinegar was used to produce the subtle sour taste. I use it in my Sweet and Sour Cabbage Soup.
