Borscht is a traditional beet s
oup that originated in the Ukraine, but is synonymous with many Eastern European culinary traditions. It is a simple, nourishing soup that has fed revolutionaries and the hardy folks of Eastern Europe and Russia throughout their tumultuous history. There are few bowls of food that can sustain the body with the vigour, warmth and nourishment that borscht can.
Dig in, warm up and feed your winter vitality with this incredible dish.
Smačnoho (Bon Appetite).
Recipe in collaboration with Lennie Macleod, Health Chef.
INGREDIENTS:
2 onions, diced
2 cloves garlic, crushed
2 celery stalks, diced
4 medium beets, diced
2 medium carrots, chopped
1 can of diced tomatoes (or equivalent fresh)
1/2 cup fresh dill
1/4 cup of cabbage, shredded or chopped
1 lb of cubed venison (can substitute with lamb or grass fed beef)
1 litre of stock or water
2 tbsp apple cider vinegar
1/4 tsp coriander powder
1/4 tsp cumin powder
salt and pepper to taste
organic kefir and parsley to garnish
INSTRUCTIONS:
Fry onions and garlic until translucent on medium heat (5 min).
Add cumin and coriander powder about 2 minutes into frying onions and garlic.
Add meat and brown on medium-high heat, stir frequently to prevent burning. Salt while meat is red. This brings out the juice while browning meat.
Crank heat to high and add tomatoes. Stir until tomatoes soften and release their juice (3- 5 minutes).
Add celery and carrots and stir fry for 3-5 minutes.
Add black pepper.
Add 1 litre water or stock (or just enough liquid to cover the meat and carrots).
Bring to a boil and simmer for 1 hour.
Add cabbage and beets and cook another 15-20 minutes, or until beets are at desired consistency (if needed, top up with enough water to cover vegetables)
Add dill, vinegar, salt and pepper to taste.
*THIS RECIPE IS COMPLIANT WITH:
HYPOALLERGENIC/ELIMINATION DIET
*(only if kefir and apple cider vinegar are omitted)