Geshmak - Borscht

Borscht
Eastern European beetroot soup

Borscht is a classic dish of Eastern European cuisine. It is particularly popular in the Ashkenazi tradition. This version contains no meat or dairy products, so it is pareve and suitable for both dairy and meat-based meals. The soup is aromatic, slightly tangy and glows with a deep ruby red colour – a real comfort food.

Ingredients:
500g beetroot, raw, peeled and roughly diced
1 onion, finely chopped
1/2 small white cabbage, finely sliced (approx. 250g)
1 small red pepper, diced (optional, for sweetness)
2 tbsp olive oil or other vegetable oil (kosher, parve)
1.2 litres vegetable stock (kosher, pareve)
1 tbsp tomato purée
1 tbsp apple cider vinegar or lemon juice
1 tsp sugar (optional, to balance the acidity)
Salt and freshly ground pepper to taste
1 bay leaf
Fresh dill or parsley for garnishing

Recipe:
Peel the beetroot (ideally wearing gloves) and chop into large cubes
Prepare the pepper and onion in the same way.
Finely chop the white cabbage.
Have the stock ready and keep it warm over a medium heat

Heat the olive oil in a large saucepan. Sauté the onion for 3–4 minutes until soft.
Add the beetroot and peppers, and continue to sauté for a further 5 minutes.
Stir in the tomato purée, fry briefly, then pour in the hot vegetable stock.
Add the white cabbage and bay leaf.
Bring the soup to the boil, then reduce the heat and simmer gently for 25–30 minutes until the vegetables are tender.
Season to taste with vinegar or lemon juice, sugar, salt and pepper. The tang is characteristic of borscht and brings out the flavour.
Remove the bay leaf.

Serve hot, sprinkled with fresh chopped dill or parsley.
This goes well with pita bread, rye bread or challah.