10/12/2024
I am the granddaughter of Russian Jewish immigrants to America. Growing up, it seems there was always a glowing bright pink bottle of borscht in our refrigerator. My Mom made it for my Dad, who liked to drink it cold, with sour cream mixed in. I thought it was horrifying - some immigrant relic - and prayed my friends would never open the fridge and see it.
But here we are in 2024 and adult me also makes borscht for my family on the regular. Why we have to reject our parents, only to become them in the end, I do not know. 🤷♀️
I got this recipe from a Bukharan Jewish woman so the spice profile, redolent with cumin and coriander, is different than the traditional Ashkenazi version, but I think it's perfect. The original recipe has hot pepper and is spicy, but I prefer it without. Just know you can do that too. I serve it piping hot and sans sour cream. And of course, my version is vegan. ❤️
Beets are packed with nutrients, lower blood pressure (temporarily), and can literally enhance athletic performance! I admit that I do not like the taste of beets, but this soup does not taste "beety" at all. I truly love eating it, and I hope you will too.
Emily's Borscht
1 large onion, chopped
4-5 cloves garlic, minced
Oil for frying
1 carrot, grated
1 tomato, finely chopped
1 Tbsp tomato paste
Salt and pepper to taste
¾ tsp cumin
¾ tsp coriander
1 large potato, peeled and diced into cubes
2 medium beets, peeled and grated
Water
3-4 tsp soup powder if you so desire
1 bay leaf
2 tsp dried dill
3 cups thinly sliced green cabbage
1 handful of chopped parsley
• Fry onion and garlic in oil. Sprinkle with salt and pepper.
• Add in carrot, tomato, tomato paste, cumin and coriander.
• Add in potatoes and beets.
• Cover with water and soup powder.
• Bring to a boil, add bay leaf and dill.
• Cover loosely and simmer for 30-40 minutes, until veggies are soft.
• Stir in cabbage and cook another 10 minutes, adding water as needed for soup consistency you want.
• Before serving, stir in parsley and adjust seasoning to taste.
