Vlasta’s Borscht

Soups & StewsWinter
Written By Angelina Shuman

For some reason that has no basis in reality, I always thought that borscht was just a cold pureed beet soup. Boy, was I wrong! There is so much veg in borscht - and beets are really just one ingredient of many.

There is a rich history of borscht full of Ukranian resilience, but that is not my story to tell. I’m linking a Tiktok (I KNOW) from the woman who I’m basing this recipe off of. She is giving a brief history based on her perspective. The Vlasta


This took me about two days to make because i prepared the broth the day before. I highly encourage you to use homemade beef broth but if you can’t, buy store bought! *You’ll notice I’m not giving quantities. This is really subjective - If you are making for 4, use 1-2 of each veg (except cabbage - 1/2-1 head). Go up if you need more. This is highly personal and you can’t go wrong.

INGREDIENTS:

  • Beef broth (I’m assuming you already know how to make/will just purchase the broth) - I will link my recipe when I have it!

  • I saved the beef that I pulled off the bones (I used marrow bones, neck bones, and shanks)

  • Beets

  • Cabbage

  • Beans of choice (I use small red beans)

  • Potatoes

  • Onion

  • Garlic

  • Carrots

  • Tomato paste

  • Fresh Dill

  • Sour Cream

  • Dried herbs: garlic, salt, black pepper, dill

PREP:

  • Dice carrots, onions, garlic, and potatoes (peel or nah-personal preference. I’m a lazy girl so no peeling here)

  • Wash and peel beets

  • Thinly slice cabbage

  • Drain and rinse can of beans


PROCESS

  • Pour broth into pot. Add beets. Bring to boil and allow to boil until they are a little soft (not too soft!)

  • While beets are boiling, sauté onions, carrots, and garlic until they are soft. Add dried herbs and tomato paste - a few tablespoons is fine!

  • Remove beets when they are slightly soft and allow to cool.

  • Add your cabbage to the broth and allow to boil until it softens.

  • Add potatoes and beans to broth.

  • While the soup is simmering and the beets are cooled, shred your beets.

  • When potatoes are cooked add the sautéed veg. Taste and add more dried herbs if desired.

  • At this point, add the shredded beets, cover, and remove from heat.

  • Cover the covered pot with several towels to retain heat. Allow it to sit for a few hours to allow the flavors to incorporate it.

SERVE

  • Warm back up if needed.

  • Serve in your fanciest bowls.

  • Top with a dollop (or more if you’re me) of sour cream and fresh dill.

  • Enjoy!


Angelina Shuman
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