Feasting With FARE: Russian Borscht
Chef Leslie Durso is taking us to Russia for Borscht, a classic Eastern European soup (made top-9 free of course)!
Ingredients
- 3 cups grated red beets
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 cloves of garlic, chopped
- 2 carrots, peeled and sliced
- 3 medium potatoes, peeled and sliced
- 10 cups vegetable broth
- 2 tbsp. tomato paste
- 1 half head of cabbage, shredded
- 1 can white beans with liquid
- 1/2 lemon, juiced
- salt and pepper to taste
- 4 tbsp. + 2 tbsp. chopped fresh dill divided
Cream
- 1 russet potato, peeled and diced
- 1 parsnip, peeled and sliced
- 1 tbsp. nutritional yeast
- 3 tbsp. chopped fresh dill
- salt and pepper to taste
Instructions
- Thinly slice the carrots and potatoes and place in a large bowl of water.
- In a large pot, sauté the grated beets in olive oil for 3 minutes. Add in the onion, bell pepper, and garlic. Sauté another few minutes until the onions get soft.
- Drain the carrots and potatoes and add them to the pot along with 10 cups of vegetable broth and tomato paste.
- Bring to a simmer and cook until the carrots begin to get soft.
- Add in the cabbage and cook for 5 more minutes.
- When everything is tender, add the beans, lemon, salt, pepper, and fresh dill.
- Serve with cream and chopped dill.
Cream
- Boil the potato and parsnip in a medium pot of boiling water until the potato falls apart.
- Strain and put in blender. Also add the nutritional yeast, salt, pepper, and ½ cup water.
- Puree until smooth. Add water 1 tbsp. at a time if needed. Stir in the chopped dill.