“Everything I do, I do on the principle of Russian borscht. You can throw everything into it – beets, carrots, cabbage, onions, everything you want. What’s important is the result, the taste of the borscht.” Quote by: Yevgeny Yevtushenko, Russian poet.
Ingredients to make a pot of heart & body warming Borscht to ward off the Polar Vortex.
2 lbs. baby red potatoes, cut in half
3 lbs. red beets, peeled & cut into chunks
3 shallots or 1 small onion, chopped
1/4 cup olive oil, kosher salt & freshly ground black pepper
10 cups chicken stock/broth (divided)
1 generous tbsp Pomegranate Vinegar (from Trader Joe’s)
Serve with: a dollop of sour cream & additional thyme, warm crusty bread
(Adapted from a Martha Stewart recipe for Ukrainian Borscht.)
1. Place red potatoes, beets, shallots & a few sprigs of thyme on a parchment-lined sheet pan. Sprinkle overall with a drizzle of olive oil, salt & black pepper. Roast vegetables in a 400 degree pre-heated oven for about 25-30 minutes.
2. Remove woody thyme stems from baking sheet & scrape all the roasted vegetables into a large soup pot. Add 8 cups of the chicken broth. Place pot over medium high heat and bring to a boil. Turn heat to low and simmer for 30 minutes partially covered. If more liquid is needed then add a cup of water while cooking. Remove pan from heat & use a potato masher to “smash” the beets & potatoes together. Leave soup/borscht chunky. Add the 2 additional cups of chicken broth, reheat right before serving. Dollop with sour cream & sprinkle with additional thyme leaves.
Stay warm. Share. Think good thoughts.