My Signature Borscht

Written By Anna de la Mer

Borscht is one of those recipes that doesn’t really belong to just one place. It drifts across borders and generations, changing slightly with every hand that makes it. I love that - so I created this particular recipe not to honor tradition, but to honor roots; as a way to reach back through all those places, all that movement, and gently gather the threads and weave them into something I could hold. Sometimes, in America, there’s a feeling that our roots get lost. I think they simply change form. And sometimes, they return to us as a bowl of soup.

This is my signature Borscht. Yours truly, Anna.

Ingredients:

  • 4c. Beef Bone Broth (case of 6 linked) *

  • 1-1/2 lbs beef or venison *

  • 2 tbsp. Avocado Oil

  • 2-3 medium sized beets, cut in to matchsticks

  • 1 large sweet red onion

  • 2-3 tsp tomato paste

  • 1-2 bay leaves

  • garlic, minced

  • sour cream

  • 2-3 carrots, chopped

  • 2 medium potatoes (chopped)

  • 1/2 head shredded cabbage (purple or green)

  • a bit of sugar

  • Apple Cider Vinegar (or lemon juice)

  • Fresh Dill (garnish)

* Vegetarian options:

  • Mushrooms/beans

  • Vegetable Broth

Directions:

Prep the beets and carrots.

Heat oil in a heavy pot or Dutch oven over medium heat. Brown the meat (especially if they include the bone) on all sides. Remove and set aside.

In the same pot, ad a little more oil if needed. Add beets & carrots. Cook until softened. This brings out their sweetness.

Add chopped onion. Cook until translucent. Stir in tomato paste. Cook for another minute or two.

Add liquids + put the browned meat back in. Pour enough beef bone broth to cover all ingredients. Add potatoes. Bring to boil, then lower heat to simmer.

Let the soup simmer until the meat is tender. (1- 1.5 hrs. depending on the meat), the potatoes are cooked and the flavors have melded. Add shredded cabbage about 15-20 minutes from the end so it stays somewhat textured.

Finish with flavor balance: Add garlic. Then stir in Apple Cider Vinegar (or lemon juice) and sugar (taste). Adjust salt/ pepper if needed. The sour notes should lift the sweetness of the beets but not overpower.

Serve:

Ladle in to bowls. Garnish with fresh dill. Provide sour cream so people can add per serving.

Serve with Rye or Sourdough (or a GF alternative).

Notes:

  • Borscht often tastes better when the flavors have sat and melded. For the most flavorful soup, wait 6-24 hours.

  • Beets can stain.

Anna de la Mer