Organic Insights Magazine - Spring 2023

Organic Insights / Spring 2023 / 17

mandy hall

anytime is great to enjoy some beet borscht!

@mandyhallfood

Borscht soup is a traditional Eastern European dish that is loved for its rich flavour and hearty texture. This unforgettable soup is typically made with beetroot, giving it a distinctive deep red colour, which is complimented with other ingredients like potatoes, carrots, cabbage and sometimes meat or sausage for those meatlovers!

The beets are definitely the star of the show in borscht soup though, as they provide the sweet and earthy flavour, which is complemented by the other vegetables and simple pantry seasonings. This delicious soup is often served with a dollop of sour cream and a sprinkle of fresh dill, which adds a creamy tanginess and brightness, as the dill provides that herbal note, taking it to another level of flavour. Borscht soup has a long history and cultural significance in countries like Ukraine and Poland, where it is often served as a main or entrée. This dish is also popular in Jewish cuisine, where it is sometimes made with meat and served on holidays like Passover. Whether you’re a fan of beets or just looking for a full flavoured soup, borscht is a dish that is worth trying. Its complex flavour and bright colour make it a stand out among other soups, and its cultural significance adds an extra layer of depth to the experience.

Ingredients 2 large beets, peeled & grated 2 Tbsp olive oil 1 litre chicken stock 1 cup water, plus

Method Peel, grate and/or slice/dice all vegetables including the beets, potatoes, carrots, celery and capsicum. Heat a large soup pot over medium/high heat and add 1 Tbsp olive oil. Add grated beets and sauté for 10 minutes, stirring occasionally until beets are softened. Add the chicken stock, water, potatoes, carrots, bay leaf and salt & pepper. Cook for 10-15 minutes or until soft. While the beets, potatoes and carrots are cooking, place a frypan over medium/ high heat and add 1 Tbsp oil. Add chopped onion, celery and capsicum. Sauté, stirring occasionally until softened and lightly golden, approx. 7-8 minutes. Transfer to the soup pot and continue cooking with the potatoes. When potatoes and carrots reach desired softness, add white vinegar, garlic, and dill. Simmer for 2-3 minutes, adding more salt or vinegar to taste and extra water, if needed, for desired consistency Serve whilst hot, with a hearty dollop of sour cream and extra chopped dill. lovefermentsandfood.com.au

additional if needed 2 medium potatoes, peeled & sliced into bite-sized pieces 2 small carrots, peeled & thinly sliced 1 bay leaf Salt & pepper to season whilst cooking 2 celery sticks, finely chopped 1 small red capsicum, finely chopped 1 medium onion, finely chopped 1 Tbsp white vinegar, or to taste 1 garlic clove, crushed 3 Tbsp chopped dill