BORSCHT

BORSCHT

#SIAintheKitchen

We are full-on into winter and all I can think about is eating soup.

And, of course, I had to make something red just in time for Valentine’s Day!

After my mom gifted me a bunch of vegetables (beets, carrots and onions, to be precise), it was pretty obvious that I had to make borscht. I haven’t made borscht in a couple years mainly because I love having my beets roasted.

But as I said, I can’t stop thinking about warm foods, warm soups, stews and more. Borscht is so wonderfully comforting. It’s simple, economically-friendly and pretty healthy (minus the sour cream!). It’s easy to make a vegan or vegetarian version of it which is precisely what I’ve done here. It’s just vegetables, stock and salt - super easy. Be sure to serve this with a healthy amount of dill, lemon juice and sour cream. If anything, the dill is a must-have. It brings in so much flavour, otherwise, it might be a touch bland without it!

BORSCHT - serves 4 - 6

• 2 tbsp vegetable oil

• 1 onion, sliced

• 5 carrots, peeled and sliced

• 2 1/2 cups cabbage, diced

• 2 russet potatoes, peeled and diced

• 2 large beets, scrubbed, washed, peeled and then grated

• 2 quarts vegetable stock

• 2 tbsp kosher salt

• freshly-ground black pepper, to taste

• fresh dill, sour cream and lemon juice, to garnish

1. In a Dutch oven, heat the vegetable oil over medium-high heat.

2. Add the onions and saute until translucent, about 1 minute.

3. Add in the carrots, potato and cabbage and half of the beets and fry for another minute.

4. Add in the stock and bring to a boil. Lower the heat and simmer for 30 minutes.

5. Add the remaining grated beets, add salt and pepper to taste. Simmer for another 15 minutes.

6. Ladle into bowl and add lemon juice if desired and serve with a dollop of sour cream and a handful of fresh dill.