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Borscht - Beet Root Soup

BorschtBorscht is soup with eastern European roots (mini-pun intended). As expected from staple peasant fare, there are infinite versions of this classic and delicious soup (called 'barzcz' in Polish, which is a good reason to use the German 'borscht' instead). But common to all are beets that give borscht its characteristic flame-red color. Serve either hot or cold.

My recipe uses chicken or vegetable stock instead of the usual beef stock; I like the vegetable flavors which beef can easily overwhelm. I omit several other ingredients that you might find elsewhere (cabbage, tomatoes, mushrooms, celery root, apples, etc.), but again it's a matter of preference. I also like relatively thick borscht, similar to smooth-flowing ketchup. For thinner consistency, use more stock or water.

INGREDIENTS: Use a russet or other higher-starch potato. If the parsnip is more than about 3/4" diameter at the top, cut out the stringy core before chopping. Cumin seed can be used either whole or ground; adjust cumin quantity to taste. Juniper berries impart a subtle earthy flavor (a Scandinavian touch), but bay leaf is a reasonable substitute.

Key Pot and blender. Beet root will give a rosy hue to everything it encounters. It's wise to use a stainless steel saucepan for cooking and a blender with a glass container for the purée.

Total time 60-90 minutes. Serves 4-5.

SHOPPING LIST:
  • Cumin
  • Parsnip
  • Chicken or vegetable stock
  • Juniper berries or bay leaf
  • Thyme
  • Sour cream & dill for serving
  • Beets
  • Carrots
  • Onion
  • Potato
1
Melt butter in medium-large saucepan, then add and cook over medium heat about 15 minutes, uncovered; stir often
  • 2-3 tablespoons unsalted butter
  • 4 medium beet roots, peeled and chopped
  • 2 medium carrots, chopped
  • 1 medium potato, peeled and chopped
  • 1 parsnip, chopped
  • 1/2 to 1 tsp cumin seed
  • 1 tsp salt
2
Stir in, bring to boil, then lower heat and simmer—covered—30-40 minutes or until vegetables are well-softened
  • Enough stock to cover vegetables (about 4 cups)
  • 3-4 juniper berries, crushed, or 1 bay leaf
  • Sprig of fresh thyme or 1/4 tsp dried thyme, crushed
  • Salt and fresh ground black pepper
3
Stir in
  • Juice of 1/2 lemon
4
Remove bay leaf and thyme sprig, then ladle soup into blender and purée.

To serve:
  • Serve in bowls with a dollop of sour cream
  • Sprinkle servings with fresh dill

rainbow

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