Smooth, delicious, hearty, majestic and intriguingly complex — this recipe reminds me of myself (my partner insists that I mention how simple it is). Serve this borscht and see if you can avoid growing a big head. Don’t worry; your guests won’t begrudge your arrogant smirk when they ask for seconds.
- Olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrot
- 1 sprig’s worth of fresh thyme (1 tsp
- 1 lb raw beets, peeled and chopped
- 1 cup chopped red cabbage
- 3 ½ cups vegetable or chicken stock
- 1 tbsp red wine vinegar
1 tsp sugar
Sour cream or Greek yoghurt
- Fresh dill
Heat a bit of olive oil in a large pot. Add onions, celery, carrot and thyme, season with some salt and pepper. Cook over medium for 10 minutes.
Add beets, cabbage and a splash of water. Cover and cook for 10 minutes, stirring occasionally.
Pour in stock and vinegar. Bring to a boil and simmer for 10 minutes.
Add sugar. Adjust salt and pepper seasoning to taste. Puree (with an immersion blender if you have one, or in a regular blender if you must).
Ladle into bowls and top with sour cream and fresh dill.
Dig in, keeping a hand free to pat yourself on the back.