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Babushka’s Odessa Borscht
Contributed by Lane Igoudin
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
Ingredients
Scale
- 4 medium beets
- 2 large carrots
- 2 to 4 large potatoes
- 1 garlic clove
- 1 medium onion
- 1 large head of cabbage
- 1 c. of pickle juice OR
- 1c. sauerkraut juice OR
- 1/3 c. lemon juice OR
- 1/3 c. apple cider vinegar
- 6-8 cups of water
- bay leaves
- parsley OR dill
Instructions
- It’s best to cut all the vegetables prior to cooking. Slice peeled beets thickly and, after cutting the slices in quarters, put them in a pot of boiling water, brine, and bay leaves.
- Fry sliced carrots, onion, and garlic, and once browned, add them to the pot. After a short while, add bite-sized potato chunks to the pot. Once the potatoes are close to being done, add in sliced cabbage.
- Turn the pot off once the cabbage begins to wilt. Sprinkle in fresh-cut parsley and/or dill right before turning off the stove.
Notes
Vegan, Gluten-free
“Hot borscht can be served with a dollop of sour cream. In Los Angeles, outside of Russian stores, crema Salvadoreño or crema Centroamericana are the closest and more readily available alternatives to the Russian-style thick salted sour cream.”
From your pantry: sugar, salt (to taste)
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Eastern European
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