Borscht

I bet when you hear the word ‘borscht’ – you picture bread lines, harsh winters and scruffy bearded men in funny hats. Oh, the stereotypes, gotta love them… There was even a time when I felt compelled to learn tennis just because everybody told me that it has to run in my blood… Although I must admit that I did get some bread line experience, and remember it fondly; I was very little and the smell from the baking factory was magic. I’ve seen some harsh winters too, being born in the north of Russia, as well as plenty of furry hats.

But to me a bowl of borscht is like my safe place, making me feel cozy and comforted whenever I take that first spoon. It was dinner after a long day at school, with homemade buttered rolls and bity horseradish; it was a first course during holiday celebrations, served with caviar filled crepes or tiny pieces of toast with pickled herring and a spread of all things fermented. It is a true comfort food to me.

I hear a lot that borscht is a complicated soup to make – not at all! It is an everyday meal prepared by regular people who don’t get paid to cook, it has to be simple. And nutritious. And wonderful.

I love my borscht tangy, and the more sour the better. I use sauerkraut instead of fresh cabbage because I always have a bunch and I think it gives the best flavor to borscht. I also think it’s easier to digest and has better smell than fresh. If you are not a home fermenter yet, you can buy real sauerkraut from any store, Bubbies is a good brand, made with live cultures without preservatives. Only get kraut from the refrigerated section, the cloudier the better.

I use home fermented beets, which are already pre-sliced for me, eliminating that extra step. I realize that not everybody has them available and if I ever see them at stores – it’s close to $10 for a little jar. Then I skip carrots because my homemade sauerkraut has plenty of carrots in it. I make beef bone broth at least once a week so there is plenty of that in the fridge as well.

There are no rules when it comes to meat, you can get a cheap cut and simmer it until it becomes soft. Or, my favorite way – get half a pound of very good meat, cook it in a pan until it’s medium rare, slice it in small chunks and toss it into the soup at the very end. The heat from the soup will finish the cooking, and your meat will be tender and juicy.

If you have good base broth or stock, add veggies (onions, carrots, celery, beets, cabbage, etc) sauteed in ghee, then add toppings – you will have a great soup regardless of what the actual combination of those things is.

This recipe goes well with Sourdough Einkorn Pretzel Rolls,  Spelt Buns or Sourdough Rye Bread.