There are as many versions of Borscht as there are babushkas, but each one delivers vibrant flavor and color. This recipe can be vegetarian, or not. Make your own rich beef broth from shanks, ribs or any bone-in cut and add the leftover meat to your soup if you like.
Ingredients:
2 T olive oil
1 T butter
1 medium onion, chopped
2 cloves garlic, minced
1 T 'Nduja or 1 kielbasa sasuage, chopped
1 t salt, or to taste
4 large red beets, peeled and diced
3 carrots, sliced
1/2 cup diced celeriac
1/2 cup diced rutabaga or goldenball turnip
1 large potato, diced
2 cups thinly sliced cabbage
8 cups of broth (vegetable, chicken or beef will all work)
1 can red kidney beans or meat from the bones you used to make broth
1/4 t of freshly ground black pepper
2 bay leaves
1 - 3 T of cider vinegar, to taste
sour cream
fresh parsley, fennel fronds or dill, to garnish
Warm the oil and butter in a large cast iron pot.
Sauté the onions until they begin to soften, then add the garlic and 'nduja.
Once everything is golden and fragrant, add the diced veggies, stir, and let cook for several minutes.
Once the color has deepend on your veggies, pour in the 8 cups of broth and add the bay leaves.
Simmer until all until the roots are tender.
Add canned beans, your cooked beef left over from making broth, or any cooked beef or pork stew meat.
Taste for seasoning, and add cider vinegar to get that salty sweet balance just right.
Serve with a dollop of sour cream, some kraut, and slices of buttered Sprouternickel or Kingdom Rye or any great crusty bread on the side.
