The colors outside splashing inside, their droplets on the window, the splendor of it all.
Celebrating delicious autumn with delicious borsch, my all vegetable version.
Enjoy.
All Vegetable Borsch
Ingredients
- 3-4 medium to large beets peeled and julienned
- 1 onion chopped
- 1 carrot shredded
- 3 garlic cloves minced/pressed
- 5 potatoes peeled, cubed
- 2 Tablespoons tomato paste
- spice blend for borsch to taste (This is typically sold in markets, but you may also make it with paprika, mustard seed and coriander.)
- salt and pepper to taste
- fresh dill for topping once served
Instructions
- In a large stockpot, bring water or vegetable stock to a boil. Reduce heat to low, simmer covered for approximately 2 hours, OR 1 hour if using chicken.
- In a large stockpot over medium heat, sauté onion and carrot until onion is translucent. Add julienned beet, minced garlic, tomato paste and spices. Reduce heat to low and continue to sauté and simmer for 8 minutes or so.
- Fill stockpot with water or vegetable and simmer covered with veggies for 1 hour or until beet is softened to your taste.
- Once beet is tender, add potatoes and continue to simmer on low covered for additional 10-15 minutes or until potatoes cook. Adjust spices.
- Serve piping hot with dollop of sour cream, fresh dill and dark bread. Borodinsky, a dark sourdough rye, is traditionally used. Also traditional to serve with pork lard or bacon as a side.
