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Borscht
The name "borscht" comes from the Russian word "borshch,"
which doesn't mean beet at all but "cow parsnip,"
which was the original base of this soup. Cow
parsnips are related to parsley but, in Russia, the
relative of this plant, which gave this soup its
name, grows 9 feet tall with 3-foot leaves, and
flowers in umbels about 4 feet across. You'll find
it growing wild in the Caucasus, a region in Russia
between the Black and Caspian Seas. As you travel
west, you'll find a larger and larger percentage of
beets in the infinite variations of this soup.
Our version is a simple one that can be made as a
completely vegetarian offering. Eat it hot with
dollops of sour cream. Equally tasty (and a
calorie-saver too) are 2 or 3 tablespoons of nonfat
buttermilk drizzled on top. A bowl of this soup,
with its rosy red color, and a toasted slice of
hearty sourdough pumpernickel will warm you up on a
cold winter evening.
4 cups (about 2 pounds) diced beets (canned will do
but fresh ones will make a more vibrant, flavorful
soup)
1 large onion, chopped (about 2 cups)
2 tablespoons butter (tasty) or vegetable oil (less
saturated fat)
4 cups stock: chicken, beef or vegetable
1 cup sliced carrots
2 cups chopped cabbage (home-grown is also much more
flavorful)
2 tablespoons red wine (or other) vinegar
sour cream or buttermilk for garnish
Simmer the beets ahead of time until they are
tender. Let them cool. If you do this a day ahead,
the soup will go together very quickly.
Place the chopped onions and the butter in a soup
kettle (preferably non-aluminum). Sauté the onions
until they are transparent. While they are cooking,
slip the skins off the beets and dice them until you
have about 4 cups (1 quart). Slice the carrots.
After the onions have become limp, add the beets,
carrots and the stock. Bring it to a boil and then
lower the heat and simmer the vegetables for 15 to
20 minutes.
While these cook, chop the cabbage. After the
onions, carrots and beets have cooked, add the
cabbage and vinegar and continue to cook for a
further 15 to 20 minutes, or until the vegetables
are completely soft.
Whirl the soup, a portion at a time, in a blender
until it is fairly well puréed. Return it to your
soup pot, heat and serve.
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