Authentic, Heart Warming Russian Borscht – Recipe of the Month

This is a recipe from Marina Chertkov.

She says:

Root vegetables are a safer choice these days. Made a load of vegan borscht today. Somebody has to hide it from me before I taste it down to the bottom!

1. Beets on 400F in the oven for 15-30 min depending on size – 3lb for a large family pot. Skin it and grate.

2. Boil a mix of spices in the pot – allspice, bay leaves, celery, pepper, etc. up to your taste. After about 20 min take the spices out to keep the broth clean.

3. Cut a couple of large potatoes (can be yellow sweet potatoes or regular ones) into cubes and add to the broth.

4. Shave 5 large carrots and cut 1 onion into small pieces – fry onions first, adding carrots later in a pan until both release juices and change color. Add tomato sauce you like (a cup for a large pot) or a very generous amount of fresh tomatoes cut in cubes or a mix of both.

5. Thinly slice cabbage, add to boiling potatoes, don’t cook for long – just bringing it back to a boil is enough.

6. Now become a real witch. Add your grated beets, fried carrots and onion to the pot and start throwing there whatever herbs you have in the house + juice of half a lemon.

Again, just bring it to a boil and turn off the stove.

The great thing about this beet medley is that you can cook a lot because it tastes even better as it ages.

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