1 hr 30 min
1 hr 30 min
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Borscht is a magic, sweet-sour beet-based soup from Ukraine. Each region in Ukraine has its own variation on the soup. In Ukrainian culture, the soup symbolizes familial strength, as all these various pieces (i.e, garden vegetables) come together to transcend each other and create something delicious and perfectly in tune. When I make borscht with Zikki, we laugh because her recipe is always evolving. Truth be it (and her reasoning be it), that the borscht changes with the season. And what is most imperative? The quality of your produce. Because it is a simple soup built on simple flavors, we must source the ingredients with pride to simmer a bold and unique soup!
Fill a medium/large pot 3/4 of the way with cold water. Add dried porcini and potatoes. Allow to come to a boil on high/medium heat. Then simmer for 30 minutes.
Meanwhile, slaw cut the red cabbage and put it into a separate bowl. Grate beets into the slaw bowl and season with a tablespoon of salt. Spend a minute massaging the beets, red cabbage, and salt. Set aside.
In a sauté pan, melt butter and add the diced onion. Cook for 2 minutes and then add diced carrots and bell peppers. Cook until translucent. Add honey. Remove from heat and set aside.
In a separate bowl, grate 4 tomatoes. Allow the skin to separate from the body. Discard the skin and add the juice of a whole lemon. Set aside.
Return to the porcini broth (should still be on a flame) and add both cans of beans. Let cook for 5 minutes and then add our sautéed veggies.
Separately slice raw celery into thin slices and add to the porcini broth.
Add salted cabbage and beets to the porcini broth, stir, and then immediately add the tomato lemon combo.
Separately, cut off the bottom half of the dill bunch and tie together using string. Add to soup along with the bay leaf, garlic, and some course black pepper. Cook on low heat for additional 30 minutes and then remove from heat.
Let it sit for at least 2 hours before serving. Best after one night out of the fridge. Serve with sour cream, dill, coarse black pepper, and sea salt.
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