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Zikki's Vegetarian Borscht

cook:

1 h 30 min

0.0

(4)

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 ingridents with pride, to simmer a bold and unique soup!

10 servings

US

original

metric

Picture for Zikki's Vegetarian Borscht

10 servings

US

original

metric

Ingredients

medium beets

4 medium beets

carrots

4 carrots

ripe campari tomatoes

4 ripe campari tomatoes

garlic

4 cloves garlic

potatoes

2 potatoes

onion

1 onion

small dried porcini mushrooms

1 bag small dried porcini mushrooms

bell pepper

1 bell pepper

fava beans

1 can fava beans

cannellini beans

1 can cannellini beans

lemon

1 lemon

bay leaf

1 bay leaf

salted butter

1 tablespoon salted butter

honey

1 tablespoon honey

of dill

1 bunch of dill

small stalk celery

½ small stalk celery

small red cabbage

½ small red cabbage

coarse black pepper

coarse black pepper

sea salt

sea salt

Directions

Step 1

Fill a medium/large pot 3/4 of the way with cold water. Add dried porcini and potatoes. Allow to come to a boil of high/medium heat. Then simmer or 30 minutes.

potatoes

2 potatoes

small dried porcini mushrooms

1 bag small dried porcini mushrooms

Step 2

Meanwhile, slaw cut the red cabbage and put 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.

medium beets

4 medium beets

small red cabbage

½ small red cabbage

sea salt

sea salt

Step 3

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 a honey. Remove from heat and set aside.

onion

1 onion

carrots

4 carrots

bell pepper

1 bell pepper

Step 4

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.

ripe campari tomatoes

4 ripe campari tomatoes

lemon

1 lemon

Step 5

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.

fava beans

1 can fava beans

cannellini beans

1 can cannellini beans

Step 6

Separately slice raw celery into thin slices and add to the porcini broth.

small stalk celery

½ small stalk celery

Step 7

Add salted cabbage and beets to the porcini broth, stir and then immediately add tomato lemon combo.

Step 8

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.

of dill

1 bunch of dill

bay leaf

1 bay leaf

garlic

4 cloves garlic

coarse black pepper

coarse black pepper

Step 9

Let 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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