Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it, a perfect balance of tartness and sweetness.
Borscht recipes are a dime a dozen.
This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.
And today, I'd like to share with you G's father's vegetarian Ukrainian borscht.
I told you about Terry before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.
Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)
Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of your regular soup repertoire.
I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this Christmas, when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.
So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.
When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I ladled out soup and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.
I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.
And then I sat there in horror as he said the next few words, my jaw dropping with each syllable:
"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror."
Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.
If you are looking for more Russian recipe inspiration, then you're in luck! I will be taking over the Huffington Post Canada Living Instagram account all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my #huffposttakeover exploits over on the HuffPost Canada Living Instagram, January 18 to 22!
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Vegetarian Ukrainian borscht
Ingredients
- 2 beets peeled and diced into small cubes
- 1 large onion peeled and diced into small cubes
- 4 garlic cloves minced
- Two carrots peeled and diced into small cubes
- 6 cups water
- 2 potatoes peeled and diced into small cubes
- 2 cups chopped frozen vegetables mix or 1 cup frozen green peas
- Bay leaf
- 5 whole allspice
- White vinegar to taste (start with ⅛ cup and add as needed)
- Salt & pepper to taste
- Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)
- Fresh parsley and/or cilantro optional
- Sour cream optional
Instructions
- Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.
- You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.
Elena says
Interesting version! I will try it next time! Where did you get your spoons from? My grandmother has exactly the same 🙂
kseniaprints says
The spoons seem to be a common question thread 😉 They're from Russia, from my mom- she passed them onto me when I left home. I have a few other favourite heirloom cutlery sets like that, but I don't usually showcase them... Maybe I should!
Irene says
Thank you for sharing this borcst recipe, I have never made a vegetarian version. I love the photos that you toke, the cutlery is almost identical to mine! Are yours from Russia? My mother's family bought them for her as a gift when she was visiting many years ago.
kseniaprints says
They sure are, Irene! They're from my mom - she passed them onto me when I left home. I have a few other favourite heirloom cutlery sets like that, but I don't usually showcase them... Maybe I should!
Irene Pasnak says
Please do showcase them, there are so many beautiful pieces from Russia. My mother even brought back a full sized samovar. I am not sure if there is a specific name for the beautiful midnight blue and gold china that is popular in Russia, so lovely also.
kseniaprints says
My grandma has that china as well!
Kellie MacMillan says
Sounds like an awesome recipe. The line ' an insolent Eastern conqueror' was G teasing you? I'm not sure what the line means ( I guess I'm missing the historical reference) but it sounded sort of funny.
I loved your first line about recipes being a dime a dozen. I'm working on a very simple recipe that's in the same category. There are recipes for it everywhere and I can't come up with a good title. Seeing the way you worked this recipe with a story reminds me of what a great and personal job we as bloggers have. I truly love how you wove it all together yet again with your verbal artistry. Great job.
kseniaprints says
It's definitely a tease - a reference to the tensions (and outright war) that has been going on between Russian and Ukraine for ages. Ukraine is fairly divided in its allegiances - Eastern Ukraine supports Russia more, while the West is for independence. Of course, this is a VERY GENERALIZED statement to describe a very complex issue... Hope I don't get any hate mail from this!
Kellie, I think it's these simple recipes that resonate with people the most. Sure, beautiful, elaborate cakes get clicks on Pinterest and Instagram.... But people go back and search and organically end up at those recipes that are simple: eggs, cabbage, soup... The list goes on. I can't wait to see what your "simple" recipe is!
Madeline says
I don't think I've ever had borscht, but it sounds and looks absolutely delicious!!
kseniaprints says
Madeline, it's incredible simple - and it will change what you think of Russian food and possibly, beets in general! I love it.
Berta says
I love stories like these from you! You are the best food-storyteller!!
kseniaprints says
I thought this one should resonate with you 🙂 Thank you for your support, Berta - it makes writing these posts worthwhile.
ss says
You say to add vinegar "to taste" but if this is the first time ever making borscht, what "taste" should one be after? How sour... how much is too much?
kseniaprints says
Just a little! You're not looking to make pickles, but there should be a pleasant tangy taste. I would start with one teaspoon and increase as needed.
Renan says
Delicious recipe! I just made it and it was soooo nostalgic of my time in Poland! I would like to visit Ukraine some day. Tomorrow I'm gonna eat it while rooting for Ukraine on Eurovision!
MARCIA Lynn FELDMANN says
My dad's parents were from Ukraine. When he made borscht, he took the beets right out of his garden. He used sugar and sour salt instead of vinegar. It was the most beautiful colored soup I have ever seen. Cabbage and onions were the only veggies in it. I'm sure there are many variations of Borscht out there. I'm excited to try yours!
kseniaprints says
Thank you for sharing your story!!! I love the sour salt idea. I've never had a borscht with only cabbage and onions (and of course, beets), but I love the simplicity of it!
Arelyn says
We made this tonight! It came out lovely. The color was so rich and the flavor was perfect.
kseniaprints says
It's such a good, easy soup!
Julia says
Hi just wondering prepaid time can be 15 minutes when there are so many veggies to peel and dice?
kseniaprints says
I don't count that as part of the prep as each person dices at their own pace.
Terry says
Hi, Ksenia! I love the eloquence of your narratives - they add so much. You can almost see yourself in the place, savoring the sights, sounds, and better - the flavors of what's to come.
I've had borscht made by several people - and as you noted - there are many different recipes. One had potatoes. One didn't. Same with the cabbage.
I'd love to try your recipe, but am wondering how many cups, or pounds of beets you use, as it isn't specified in the recipe. I've seen them as small as a clenched fist, and most commonly, the size of large grapefruits. Would appreciate your help/clarification. I'd hate to get it wrong!
Many thanks, from Alberta!
kseniaprints says
Let me clarify that in the recipe! I appreciate you pointing this out.