Comforting Borscht recipe
Borscht is the perfect comfort food to warm both body and soul.
Borscht originated in Ukraine. The common Borscht recipe adapted as it crossed borders through Eastern and most of Central Europe. The following adaptation of a comforting Borscht recipe is a Russian Doukhobor Borscht recipe. This recipe differs as cream is added during the cooking process instead of a dalop of sour cream, placed in each bowl afterwards, as a garnish.
This famous soup has LOTS of delicious butter in it. It’s best to cook with organic and grain fed (cow) butter. The amount of healthy saturated fats and fat soluble vitamins in good quality butter have awarded it to be placed under the coveted label of a health food product. After many years of misrepresentation and misunderstanding, fats like butter have reimerged as a necessary staple in the diet and an integral key to weight loss. Healthy fats such as organic butter, organic coconut oil, chia seeds, flaxseeds (do not heat) avacado and fatty fish are beautiful and delicious additions to your fridge and pantry.
I always pride myself by cooking with the best ingredients available to me. It is important for one to build a relationship with local grocers and farms. Grocery stores, like any service establishment, pride themselves by creating happy and satisfied clientele. If you would like to see more organics then be sure to demand it. Not only does fresh food taste better, but it’s also much better for your mind and body, as the nutrients are still alive and available.
Comforting Borscht Recipe
For this recipe, I used a 4 litre pot. Adjust the ingredients to suit whichever size pot you are using.
2 large potatoes, peeled and diced
1/2 head of small red cabbage, sliced thinly
1 small yellow onion, diced
2 carrots, grated
1 beet, grated
1 can of diced tomstoes
1 bunch dill, stems removed and finely chopped
1/2 cup of butter, cut into thirds
1 cup heavy cream
2 tbs of Applecider vinegar
Bring one of the diced potatoes to a boil in a small pot and cook until tender. Put potato and water to the side, you will use both later. Melt 1/3 of the butter in the large soup pot and sauté diced onion and both cabbages until translucent, adding another 1/3 of the butter as needed.
Cover the sautéed vegetables with water, add the raw, diced potato, carrots, canned tomatoes and beet.
Mash the cooked potato in the water you used to boil it with the last 1/3 of butter. Add mixture to pot.
Add more water to pot, if needed. Leave enough space for the cup of cream.
Bring to boil and simmer until the diced potatoes are almost cooked.
Stir in vinegar, salt and pepper
Add dill and cream when the temperature has cooled slightly and cook on low heat for at least two hours.
Do not let the soup boil again after adding the cream to avoid curdling.
Enjoy this delicious and nutrition soup.