Black Sea Borscht

Name: Black Sea Borscht
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 6
Ingredients: 1 teaspoon ground cumin; 1 teaspoon brown sugar; 2 large Russet potatoes, peeled and diced into ½-inch cubes; ¼ cup vegetable oil; 6 cups vegetable stock or water; 2 stalks of celery, diced into 1-inch cubes; 1 carrot, peeled and diced into 1-inch cubes; 1 head cabbage (white, green or red), shredded; ¼ cup chopped fresh dill; 3 large fresh beets (about 1½ pounds), peeled and diced into 1-inch cubes (leaves can also be washed, chopped and included); 2 teaspoons salt; 1 cup tomato juice or 1 large tomato, peeled, seeded and diced into 1-inch cubes; 1 teaspoon smoked paprika; 1 bayleaf; 2 medium onions, peeled and thinly sliced; 2 cloves garlic, peeled and crushed; 1 cup sour cream (or drained yogurt) mixed with 2 tablespoons chopped fresh dill and 1 grated clove of garlic; 1 teaspoon ground cumin (optional); 2 tablespoons rice vinegar; 1 teaspoon freshly ground pepper

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Borscht is a thick, slow-cooked soup usually made with a meat-based broth. The ingredients for Borscht, popular from Russia and the Caucuses to parts of Central Asia, vary from country to country, region to region, and even family to family. An essential ingredient is a deep-red vegetable, such as beets, tomatoes, or even rhubarb. Here I am giving you a vegetarian variation using vegetable stock.

Ingredients

Gluten-free
Vegetarian
Soup

Ingredients

Method