Recipe: Quick Borscht | Seven Days Vermont

Please support our work!

Donate  Advertise

Recipe: Quick Borscht 

Published January 4, 2008 at 6:56 p.m.

Since the first year that I signed up for a winter CSA share, I've been experimenting with borscht; the Eastern European, beet-based soup. It's a great, tasty way to use up a variety of hearty root vegetables.

Making borscht completely from scratch takes a while, since it involves making beef stock, this is a quick version that I prepare when I don't have the time, or the bones, for stock.

Quick Borscht

~ A splash of olive oil
~ 2 onions, chopped
~ 2 pounds ground beef
~ 5 cloves garlic, chopped
~ 1 jar tomato paste

~ 8-10 cups stock. Homemade beef is best and homemade chicken is second best. When I don't have anything homemade, I use Imagine Organic Chicken Broth, the only decent store-bought broth I've ever found
~ A bunch of root vegetables,shredded (see picture above). For this batch I used 3 large red beets, 1 yellow beet, 1 chioggia beet, 1 rutabega, 1 parsnip and 3 carrots. Cabbage is also a great inclusion. I use a special KitchenAid attachment to shred the vegetables. A food processor would also work. Doing it by hand with a box grater takes a long time. I know, 'cause I used to insist on doing it that way, just to be stubborn.
~ Fresh or dried dill
~ Bay leaves
~ Cider vinegar to taste
~ Salt and pepper to taste
~ Sour cream

Heat olive oil and saute onions until they are light brown in places. Add the ground beef and garlic and cook, stirring occasionally, until the beef is browned. Add the tomato paste and cook, stirring regularly, until you smell a pleasant, tomato-y aroma and the color of the paste darkens. Add broth and bring to a boil. Reduce heat to a simmer and add the shredded veggies, dill and bay leaves. Simmer until the vegetables are cooked through and the flavors are combined, at least 45 minutes to 1 hour. Add vinegar and salt and pepper to taste. Serve with a dollop of sour cream.





One or more images has been removed from this article. For further information, contact [email protected].
Got something to say? Send a letter to the editor and we'll publish your feedback in print!

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.

Comments


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2024 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation