Borshch is a traditional Russian favorite beet soup. It's laden with vegetables and meats and often served as one-course meal.
Vegans discard meat and beef stock by using vegetable stock which enhances the sweetness of the vegetables.
- 2 tablespoons butter or olive oil
- 1/2 cup finely chopped onions
- 1 1/2 pounds beets, peeled and cut into strips 1/8 inch wide by 2 inches long (about 5 cups)
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 2 tomatoes, peeled, seeded and coarsely chopped
- 2 teaspoons salt
- 2 quarts beef stock
- 1/2 pound white cabbage, quartered, cored and coarsely shredded
- 1/4 pound boiled ham, cut into 1-inch cubes
- 1/4 pound all-beef frankfurters, cut into l/2-inch-thick rounds
- 1 pound boiled brisket from the stock, cut into 1-inch cubes
- 1/2 cup finely cut fresh dill or chopped parsley
- 4 sprigs parsley, tied together with
- 1 bay leaf
- Freshly ground black pepper
- 1 cup sour cream
In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of the salt and a few grindings of black pepper. Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 minutes.
Pour the remaining stock into the pot and add the chopped cabbage, Bring to a boil, then stir in the ham, frankfurters, and beef. Submerge the tied parsley and bay leaf in the soup, add another teaspoon of salt, and simmer, partially covered, for 1/2 hour.
Transfer the borshch to a large serving bowl and sprinkle with fresh dill or parsley. Top with sour cream.