Authentic Beet Borscht

  • 2 large onions; thinly sliced
  • 3 ribs celery; medium dice
  • 2 tbsp. vegetable oil
  • 2 cloves fresh garlic; minced
  • 1 ½ tsp. fresh ginger; grated or minced
  • ½ tsp. caraway seed
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 tbsp. fresh dill
  • 4 medium carrots; medium dice
  • 6 beets; medium dice
  • 2 potatoes; medium dice
  • 1 cup tomatoes; diced
  • 2 quarts homemade vegetable stock or water
  • ½ head of cabbage; thinly sliced
  • 2 tbsp. red wine vinegar
  • ¼ cup parsley; finely chopped
  • Sour cream or crème fraiche for garnish

In a large stock pot, sauté onions and celery in vegetable oil over medium heat. Cook until softened and mostly translucent. Add garlic, ginger, and spices, and cook until fragrant. Add carrots, beets, potatoes, and tomatoes. Cover with just enough stock or water. Simmer until vegetables are tender. Then add cabbage and vinegar. Continue to cook until cabbage is softened. In a blender, puree about ½ of the soup and return it to pot with the vegetables. Add parsley to taste, and adjust seasoning if needed. A dollop of sour cream can be added for additional richness. Enjoy hot, cold, or at room temperature! Makes about 2 quarts of soup.

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