Hey there, fellow food adventurers!
Today, we're diving headfirst into a bowl of pure, vibrant joy: Borscht! Not just any borscht, mind you, but a vegan version that's bursting with flavour, colour, and a whole lotta love. Think of it as a hug in a bowl – perfect for chasing away those grey day blues.
Borscht, or barszcz as it's known in Poland, is a beetroot soup that's been a staple in Eastern Europe for generations. It’s a dish with many variations and stories. Some like it light and clear, others prefer it chunky and hearty. My family history is rooted in Poland and Ukraine, so it's a dish close to my heart, that spans countries and generations.
I grew up with my maternal grandma's version, which always featured those cute little haricot beans, and that's the version I’m sharing with you today. It's a healthy, hearty and deeply satisfying plant-based version, with a few little twists, that will transform the dish into a taste sensation.
Now, let’s talk flavour. You might think beets are just about earthy sweetness, but oh no! This recipe is a masterclass in layering flavours. We're talking sweet beets, pungent garlic, fragrant herbs, a dash of spice, and a splash of sour magic from fermented beet juice. Plus, we're kicking things up a notch with porcini mushroom stock for that deep, umami punch. It's a symphony in a bowl!
Ingredient Spotlight:
- Beets: The star of the show! We want plenty of these ruby jewels. I like mine cubed for texture, but you could shred them if you prefer. This way we get all the taste and goodness in every spoonful.
- Garlic: Don't be shy! We're using a good amount of garlic both sautéed and raw. Why? Because garlic is flavour magic, that's why!
- Veggie Stock: A good veggie stock provides the liquid base. Use homemade if you can but a good quality shop-bought stock works well too. If you don't have pre-made stock, no worries, we can make a quick stock with some extra veggies.
- Herbs & Spices: Marjoram, thyme, allspice berries, and bay leaves add depth and warmth. Fresh dill is a must for serving.
- Sour Beet Juice: The secret weapon! This adds tang and zing. Use sauerkraut brine or kimchi brine if you can't find it, or a splash of lemon juice or apple cider vinegar.
- Porcini Stock: Not traditional, but it adds amazing richness! Use a mushroom stock cube or a splash of mushroom soy sauce if you don't have porcini.
- Haricot Beans: These little beans make this soup a complete meal. They're nutritious and tasty, but you can use potatoes if beans are not your thing.
Let's Get Cooking!
Prep time: 20 minutes Cook time: 60 minutes Serves: 4
Ingredients:
- 20g dried porcini (optional)
- 1kg beetroots
- 2 tbsp olive oil
- 1 large onion, diced
- 5 garlic cloves, 4 sliced + 1 whole
- 1/2 tsp dried marjoram and thyme
- 3 allspice berries
- 2 bay leaves
- Salt and pepper to taste
- 1 litre veggie stock
- Sweetener, to taste
- 2 x 400g cans haricot beans
- 120ml fermented beet juice
- Fresh dill, to serve
- Vegan cream, to serve (optional)
Instructions
- If using porcini, rehydrate them in 500ml boiling water and set aside. You can keep them for another dish, like a mushroom lasagna.
- Peel and cube your beets into small dice.
- Heat the olive oil in a large pot, add onion, and sauté until soft. Add sliced garlic, herbs, spices, salt and pepper. Sauté until fragrant.
- Add cubed beets, veggie stock, and mushroom stock (if using), bring to a simmer and cook for about 45 minutes, until beets are soft.
- Add the drained beans and heat through.
- Season with more salt and pepper, freshly grated garlic, beet juice, lemon/vinegar, and sweetener.
- Cool slightly, and serve with a dollop of vegan cream, fresh dill and a piece of crusty homemade bread.
Tips and Tricks
- Don't skip the sour beet juice! It's crucial for that authentic borscht flavour.
- Taste and adjust the seasoning as you go. You may need more or less of the sour and sweet elements.
- Don't be afraid to experiment with other root vegetables or herbs.
- This soup tastes even better the next day, so it's perfect for meal prep.
This isn't just a soup; it's a journey through flavour and history. It's a testament to the magic that happens when simple ingredients are combined with love and care. So, grab your spoons, and let’s beet the blues together!
Happy Cooking, my friends! And don't forget to share your creations with me – I love to see your take on my recipes!