There are many variants of borscht. We had one in Grand Forks, BC that was quite foreign to the following recipe, which has been passed through the generations. A favorite winter soup.
Beets are key for character development. Homegrown’s best. If you haven’t stored any away this year pick up some seeds and plan for the next.
Potatoes are another staple ingredient. They give the soup body and texture with complementary bursts of flavor along with the beets. These are culls from a potato cultigen we’ve been working with.
The recipe is straight forward no measurement needed.
Sweat a few onions in butter- low heat & covered.
For a twist we added in some freshly dried jalapeno peppers after collecting the seed.
Add in diced, sliced or cubed potatoes cabbage and beets. Sweat these for a bit.
Add in some stewed tomatoes.
Top up with broth or water.
Don’t forget the garlic n’ oil!
I bet you’re saying, that sounds like tomato, beet and potato soup…what makes it borscht?”. Don’t tell anyone I told you but the secret to a real borscht is add vinegar to taste. Some might disagree but a bit of cheese slipped in can’t hurt no one. Sour cream on the other hand is devilish.