Yelena Tsulina Sherbina’s Vegetarian Bortsch
Yelena Tsulina Sherbina’s Vegetarian Bortsch
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 1/3 cup (75 ml) toasted sunflower oil (or olive oil)
- 2 red beets, peeled and cut into julienne
- 12 cups (3 litres) water
- 2 potatoes, peeled and diced
- 1 liter (4 cups) shredded green cabbage
- 2 cups (500 ml) homemade or store-bought sauerkraut (see note)
- 3 cups (750 ml) tomato sauce
- 1 teaspoon (5 ml) dill seeds
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/3 cup (75 ml) fresh dill
- 1/3 cup (75 ml) chopped parsley
- 1/3 cup (75 ml) chopped green onion
- Sour cream or crème fraiche (cultured cream), to taste
- Salt and pepper
Instructions
- Set aside a quarter of the onion and carrots.
- In a non-stick skillet, brown remaining onion and carrots in 45 ml (3 tablespoons) of oil. Season with salt and pepper. Set aside.
- In the same skillet, soften beets in remaining oil (30 ml/2 tablespoons). Season with salt and pepper.
- Meanwhile, in a large pot, bring water to a boil. Add potatoes. Cook for about 3 minutes. Add roasted and raw carrot and onion mixtures. Cook for 3 minutes. Add cabbage, sauerkraut and tomato sauce. Cook for 3 minutes. Add cooked beets, spices and herbs. Stir well. Season with salt and pepper.
- Serve borscht in bowls. Garnish with sour cream or crème fraiche and some fresh herbs.
Yelena Tsulina Sherbina’s Vegetarian Bortsch