From Olga Murray
Chef's tip: Don't be afraid to add any sort of root vegetable. Generally anything goes well in a borscht.
- 2 russet and 2 purple or red potatoes, peeled
- 4 carrots, peeled
- 5 large garlic cloves, chopped
- 1 large red onion
- 2 small white onions, one diced and one quartered
- 1 bunch baby turnips, scrubbed and trimmed
- ½ large green cabbage (equates to about 4 cups when shredded)
- 2 T butter
- Salt and pepper
- 3 bay leaves
- 1 ¼ lbs of beets, peeled
- 1 1/2 lb whole tomatoes
- 1 T sugar
- 8 cups vegetable stock (recipe below), water, or some combination
- 6-10 sprigs parsley, half chopped, half whole
- 1 T red wine vinegar
- ½ cup sour cream
- 1 T horseradish
- 1 celery stalk
- ½ kohlrabi, peeled and chopped
- 1 large eggplant, cubed
- 2 Shiitake mushrooms
- Vegetable stock: Wash and scrub the soup vegetables. Place peels from the carrots, beets, and two potatoes in a pot with three of the garlic cloves, two bay leaves, two teaspoons of salt, celery, kohlrabi peels, some parsley sprigs, the quartered white onion, and the Shiitake mushrooms. Other combinations of vegetable trimmings will work too. Cover with 10 cups of water; bring to a boil, then simmer while you prep the other vegetables, about 45 minutes.
2. Chop these vegetables: onions, eggplant, kohlrabi, carrots, turnips, potatoes, cabbage, and the rest of the garlic.
3. Melt butter in a large soup pot. Add onions, carrots, turnips, potatoes, cabbage, and garlic. Toss with 1 T of salt, cover and cook over medium heat until the vegetables have wilted, ~ 25 minutes.
4. Meanwhile, dice the beets.
5. When the onions, cabbage, etc. are soft, add the beets, kohlrabi, eggplant, and tomatoes and 1 bay leaf. Keep the heat on medium and gently break up the tomatoes on the side of the pot. Strain the stock and add it to the soup plus enough water to equal about 6 cups. Once the soup is boiling again, reduce heat to a simmer and cook an additional 25-30 minutes or just until the beets are tender.
6. Add salt and pepper to taste. Remove from heat and stir in 1 T vinegar and sugar. Sprinkle chopped parsley on top. Can also use chopped fresh dill.
7. Combine the sour cream and horseradish. Serve soup hot, warm or cold with a spoonful of the sour cream-horseradish on top.