Borscht is a warm, comforting bowl of goodness to enjoy on a cool, winter day. This is the recipe I've been making for my family for years.
Introduction to Borscht
One of my major assignments when I was in high school home economics class was to plan, prepare, and serve a complete meal from a foreign country to my entire class! Each student had to choose a different country. As you can imagine, the easiest countries were snapped up quickly! This was back in the days of the Soviet Union, and I remember my teacher expressing her sympathies that I got suck with Russia.
What she didn't know at first was that I had a little advantage. A friend, and wife of my father's cousin, had immigrated from Russia. She told me verbally how to make her borscht recipe. This must have been my first introduction to bay leaves. I distinctly remember asking her to repeat bay leaf a couple of times. I had probably never heard of it before, and with her accent I had no idea what she was saying. Awkward. So now, whenever I reach for a bay leaf, I think of our dear friend.
As is often the case with favourite recipes, this one has evolved over the years I've been making it. I hope you'll appreciate my current delicious, simplified vegan version!
Russian Foods
The other day while I was going through some old recipes, I actually came across my high school notes with my original Borsch recipe. Apparently I also served a sauerkraut dish with bacon and onions, rye bread, and apple torte. Other Russian dishes are beef stroganoff, mushroom gravy, cabbage rolls, and babka, a round loaf of bread.
Borscht Broth
As with any broth-based soup recipe, using good quality broth or stock is vital. It's not difficult to make your own. You just need to allow some time. I make the easiest stock ever. I simply fill a pot with chicken or beef bones, cover them with water, add a spoonful each of salt and vinegar, bring to a boil, and simmer for several hours. You can do the same thing with an assortment of chopped vegetables to make a vegan broth. In that case, you don't need the vinegar.
Cashew Yogurt
Borscht would typically be topped off with a dollop of sour cream. For this dairy free, vegan version, I actually prefer my Cashew Yogurt on it. You'll notice that the nutrition facts for each are listed separately below.
Recipe
Borscht
Ingredients
- 4 cups vegetable broth (for vegan) or bone stock
- 4 medium beets peeled and cubed
- 2 medium carrots chopped (1 cup)
- 1 medium yellow cooking onion chopped
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ small head cabbage shredded (3 cups)
- 1 28- ounce can diced tomatoes
- ½ cup cashew yogurt for topping
Instructions
- In a 4-quart Dutch oven, combine broth, beets, carrots, onion, bay leaf, vinegar, honey, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 40 minutes.
- Stir in cabbage and undrained tomatoes.
- Cover and cook 30 to 35 minutes more or until vegetables are tender.
- Remove bay leaf.
- Puree with an immersion blender, if desired.
- Garnish with a dollop of cashew yogurt to serve.
Nutrition
[email protected] Frau says
Your story reminded me of my high school project (a few decades ago!!) too. I cooked a meal for my science class of foraged wild foods. Fun memories. Your borscht looks beautiful; I like your idea of pureeing it for a totally different look - very elegant. I can see serving it as a first course for a dinner party.
Cathy says
Foraged wild foods was an adventurous meal for high school!
Mira Richard-Fioramore says
I had a Russian friend in high school who once ordered borscht at a restaurant and I had no idea what it was!
It's nice that you recreate it!
Cathy says
I wouldn't have known what it was either before I started researching for this project!
Tatiana says
Every family in Russia has their own borscht (борщ) secrets 🙂 I never added honey or stewed tomatoes before, but would love to try next time!
Cathy says
I'd be interested in the version without tomatoes!
Leslie-Anne says
I love that you still had your high school notes! That must have been a blast to look back on! Do you remember your meal going well? I don't remember so many things from those years - I'd love to have such a vivid recollection!
Cathy says
I really don't remember the presentation, only the preparation. I hope it went well!
Emily @ Recipes to Nourish says
Oh yum, this is such a special soup. I LOVE that you included the cashew yogurt, such a nice dairy-free alternative to sour cream (because you really can't have Borscht without that creamy goodness on top - so classic and perfect). This looks so good!
Cathy says
I agree. It needs the topping to be complete!
Colleen says
I am a big fan of borscht! I grew up eating Doukabour borscht which is a little different but just as good. I love the colour of this soup and your photos are gorgeous!
Cathy says
Thank you, Colleen! I must try Doukabour borscht sometime.
Yang says
I love borscht so much we make them in the winter time! My kids love beets, it's a great way to get them eat a lot of veggies. Thank you for sharing your recipe!
Cathy says
It's great that your kids love beets! Thanks for stopping by.
Carrie | Clean Eating Kitchen says
I used to live near a Russian restaurant and had borscht at least once a week - I really miss it! Will be giving this a go!
Cathy says
Wonderful! I hope you enjoy my simple version of borscht.
Monique says
I like the look of your simplified borscht! So many wonderful veggies and I'm amazed at how simple the method is! Will have to give this a go.
Cathy says
Thanks, Monique! One of my goals is to simplify good foods.
Tessa Simpson says
I have never had borscht...I am super curious about it! I absolutely love that vibrant color!
Cathy says
I hope you try it! This one is really simple.
Yvonne says
I have never had borscht before and my husband is part Russian. I should try this out.
Cathy says
I hope your husband would approve of my borscht.
Megan Stevens says
All of the Russian recipes you found sound so lovely. I am half Russian and feel close to these foods. Beautiful borscht!
Cathy says
Thank you, Megan! That means a lot to me considering your Russian heritage.
Christina Shoemaker says
I love the simplicity of this dish and that color is so pretty!! I also really enjoyed your history with making it! I'm adding it to my list of dishes I want to try!
Cathy says
I hope you do!
linda spiker says
I have never tried Borscht! it looks lovely!
Cathy says
Oh, you must try it sometime!
Jean says
I still never tried borscht before and I love beets so I think I need to make this recipe soon. Especially when it’s rhis easy to make!
Cathy says
I agree!
Lindsey Dietz says
I've never had borscht! But that cashew cream on the top looks divine!
Cathy says
That cashew cream/yogurt is great with all sorts of things!
Renee says
Such a healing soup! thanks for sharing!
Cathy says
No problem!
Joni Gomes says
This color is beautiful! Love a good borscht and it's vegan!!
Cathy says
Thanks! We eat with our eyes first, don't we!
Leanne | Crumb Top Baking says
I love beet, so I know I would love this soup! Such a fantastic colour Cathy! Happy Friday!
Cathy says
Thank you, Leanne. Have a great weekend!
maria says
As they say, everything happens for a reason. Wonderful story, thanks for sharing. This borscht looks just perfect. Have pinned to try ♥♥♥
Cathy says
I hope you enjoy it !