Brrrr…time for Borscht

OK. I know I said enough with the winter food, but here is a recipe that I have to make once more before Spring arrives, whenever that will be. This is perfect for those cold winter days. Not too many people actually like beets. Too bad for you! I am definitely in the “like beets” camp. Here is a soup full of nutrition that is delicious and very satisfying.

borscht opt

Wakame is a sea vegetable that can be found at health food stores in the Asian cooking section. It is sold in dried form in packages. Wakame is high in a variety of vitamins including vitamins A, C, E, and K. It’s a good source of minerals such as iron, calcium, and iodine. If you add small amounts you won’t even taste it.

Miso is sold in the refrigerator section in health food stores. It contains trace minerals, including zinc, manganese, and copper, as well as Vitamin K and B12. Feel free to leave the wakame and miso out if you want.

I dare you to eat only one bowl!

Borscht Soup by Jodie Pelinsky

  • 4 beets, roasted
  • 3 carrots, peeled and diced
  • 2 small onions, peeled and diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 large potato, peeled and diced
  • 2 cups beef stock
  • 2 cups water
  • 1 inch wakame seaweed
  • 1 cup cabbage, shredded  
  • 1 teaspoon white vinegar
  • 1 teaspoon white miso
  • sour cream or greek yogurt for garnish

 

Preheat the oven to 400 degrees F.  Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel them and cut into a small dice.

In a large soup pot, saute onions, carrots, celery and garlic with salt and pepper in 1 tablespoon butter and olive oil over medium-low heat until almost tender 8-10 minutes. Don’t burn.

Add potato, beef stock, water, and wakame. Boil until potatoes are soft.

Add cabbage, 1 tablespoon butter and vinegar to soup pot. Boil until cabbage is cooked.

Turn heat down and add roasted, diced beets. Stir until beets are warmed through. Remove from heat, remove wakame and stir in miso until dissolved. Dish into bowls. Top with sour cream or greek yogurt and serve.

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