There are many different versions of borscht, a reddish-purple Russian soup traditionally made from beetroot. Unlike this interpretation, many are chunky. If you puree the soup as the recipe directs, you don't have to worry about precision when you're chopping.
1 tablespoon canola oil
1 1/2 cups button mushrooms, thinly sliced
1 3/4 cups chopped onion
1 3/4 cups chopped peeled celeriac (celery root)
1/3 cup chopped carrot
1/3 cup chopped parsnip
1 tablespoon tomato paste
7 cups water
1/2 cup light beer
2 1/2 cups shredded red cabbage
2 cups chopped peeled baking potato
2 garlic cloves, crushed
12 ounces sliced peeled beets
3 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped fresh dill
How to Make It
Heat oil in a large Dutch oven over medium heat. Add mushrooms to pan; cook 5 minutes, stirring frequently. Add onion; cook 6 minutes. Add celeriac, carrot, and parsnip; cook 4 minutes or until onion is tender, stirring occasionally. Stir in tomato paste. Add 7 cups water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Place half of beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, sugar, salt, and pepper. Ladle 1 1/2 cups soup into each of 8 bowls; top each serving with 1 tablespoon sour cream and 3/4 teaspoon dill.
The simplest way to peel celeriac is to remove the rough, knobby skin with a sharp chef's knife.
I've mad this recipe a few times and always get compliments and find it is a good, winter soup. In general, we've found it tastes better the next day after the flavour develop and that it tastes best when I freeze the leftovers and we eat it a few weeks later. I do make a few standard changes omitting the beer, substituting Jerusalem Artichokes for the potato and increasing the spices. I also very some of the veg depending what I have on hand.
Just made the borscht based on this recipe. It tastes great. Made some adjustment to it though - skip the blender part completely, didn't add any sugar or potatoes, added bay leaf. The ingredients should not be overcooked. Love it.
First - Borscht is a Ukrainian, not Russian dish.
Second - NO BEER!!! Are you kidding? Of course it will be terrible with it! And no vinegar! And pureeing spoils the Borscht. I once tried to do so for my child - but I understood that this is such a soup that requires chunkiness.
I've been trying different borsch recipes and I definately wouldn't recommend this one, if you're looking for borsch try http://yulinkacooks.blogspot.com/2008/10/borsch-20.html, it's 4-6 hours to make the broth (beef or chicken work equally well) but well worth it.
My daughter and I thought we would try beets because we'd never had them before. I saw this recipe and loved the color, so I made it last night. Unlike some others that posted reviews, I didn't mind the chopping/peeling, so that was no big deal. But the taste, wow, really awful. Tasted like dirt, literally. Don't get me wrong, I like parsnips, turnips, mushrooms and cabbage, so I do like root vegetables, but this was so bad we took a few bites and ran the rest down the disposal. Really bad.