Borscht – Two Ways

Some of the happiest moments I have had so far since returning to Canada has been spending time with my mom in the kitchen.  Growing up we didn’t spend much time together in the kitchen.  I don’t feel like I missed out, but instead, I feel like I cherish the new memories we make together in the kitchen as an adult.

Before we left for the DR, my mom made a huge pot of cabbage soup (borscht) to warm us right up.  I remember thinking of that soup periodically when we were down in Puerto Plata, when I would feel slightly homesick and missing the closeness that my mom and I have developed as I’ve matured.

So naturally when we were back, I thought it would be nice to cook some borscht again.  This time she suggested making beet borscht.  So this is the result.

I am going to include both versions of  the recipe here and lucky for you … but only pictures of the beet borscht.  Not sure why but I’ve lost the pic of the beetless one.  (Updated: I found my other picture!!!)

My mom is ever resourceful (and completely wise) so why would a person spend hours shredding their own cabbage when the store does it for you in easy convenient sacks of pretty coleslaw mix.  Damn straight!

Cabbage Soup – Borscht

• 1 pkg shredded cabbage (coleslaw) mix
• 3 ribs celery, sliced thinly
• 1 onion, diced
• 2 tsp Earth Balance margarine
• 1-2 tsp olive oil
• 1 28 oz. can diced tomatoes
• 2 bay leaves
• 6-8 cups vegetable stock (or stock made with vegan chicken bouillon)
• 1-2 tsp salt
• 1-2 tsp sugar
• 1-2 tsp pepper
• 1 Tbsp dried dill

In a large soup/stock pot over medium heat, melt Earth Balance with the olive oil.  Add the cabbage mix, onion, and celery and allow to sweat and cook down till very soft, about 15 minutes.  Add tomatoes, stock and bay leaves.  The stock should cover the vegetables at least by 1 1/2″.  Cover with lid and bring just to a boil, stir and reduce heat to medium for 15-20 minutes.  Add dill, salt, sugar and pepper to taste.

Beet Borscht

• 1 pkg shredded cabbage (coleslaw) mix
• 3 ribs celery, sliced thinly
• 1 onion, diced
• 2 tsp Earth Balance margarine
• 1-2 tsp olive oil
• 1 28 oz. can diced tomatoes
• 2 bay leaves
• 6-8 cups vegetable stock (or stock made with vegan chicken bouillon)
• 1 bunch of beets (about 2 medium beets, with stems and leaves)
• 1-2 tsp salt
• 1-2 tsp sugar
• 1-2 tsp pepper
• 1 Tbsp dried dill

Peel the beets and shred them.  Reserve the stems and leaves.  Chop the stems into small pieces.  Chop the leaves into thin strips.  Set aside.  In a large soup/stock pot over medium heat, melt Earth Balance with the olive oil.  Add the cabbage mix, onion, and celery and allow to sweat and cook down till very soft, about 15 minutes.  Add tomatoes, stock and bay leaves.  The stock should cover the vegetables at least by 1 1/2″.  Cover with lid and bring just to a boil, stir and reduce heat to medium for 15-20 minutes.  Add shredded beets, stems and leaves.  Cook 10 more minutes.  Add dill, salt, sugar and pepper to taste.

The difference, you guessed it, is simply the addition of the beets in their entirety.  It is amazing how much the flavor, aroma and color changes after adding the beets.  I was ready to eat the soup before the beets were added but I was definitely mesmerized by the soup after the beets joined the party.

You could serve this soup with a dollop of plain soy yogurt or sour cream and a sprinkle of fresh or dried dill.  Personally, I couldn’t be bothered and just enjoyed the soup as it was.

Thanks mom for your awesome recipes!!