Borscht is so versatile; there are hundreds of variations, meat-based, vegetarian, hot or cold. I needed to start using up some of the garden harvest and was inspired to make this version after reading a friend’s recipe.
Comforting and nutritious, this recipe is packed with root vegetables = beets, parsnips, carrots, leeks and potatoes. It’s perfect to make on a cold day, just sit back and enjoy the aroma that will fill your kitchen as it simmers.
This garden goodness is delicious, definitely potluck, starter or side dish worthy, serve with my parsnip bread (here on Food52) and a glass of wine. Eat, Drink & be Merry!
1/4 cup olive oil
2 sliced leeks
3 large carrots, 3 celery stalks with leaves and 2 medium parsnips – diced
Garlic, smashed and chopped
1 cooked beet – grated AND 2 large cooked beets - sliced then quartered
6 cups vegetable stock; add a little more if you need it.
2 bay leaves
1 small head cabbage, shredded
2 medium tomatoes - diced
1 tablespoon red wine vinegar
1 tablespoon honey
1 teaspoon Himalayan sea salt and pink peppercorn – a couple grinds