Borscht
Beetroot, or simply “beet” as it’s often called, is a root vegetable with a lot to offer—whether raw or cooked. Funny enough, I’d never even tasted or cooked with beetroot until a few years ago. Now, I’m hooked! Its earthy sweetness, satisfying texture, and dazzling colour have made it a staple in my kitchen.
Did you know beetroot is a certified superfood? It’s brimming with vitamins, minerals, and antioxidants. Even better, it’s known to support heart health and may help lower high blood pressure. On a food shop one day, I stumbled upon beetroot and pomegranate juice—absolute perfection in a glass! The sweet tanginess of pomegranate is the perfect partner to beetroot’s earthiness. Match made in heaven? Absolutely!
And let’s not forget about beetroot leaves. They’re not just gorgeous; they’re delicious too! I keep them aside for a quick stir-fry. They taste remarkably like spinach—who knew beetroot could be this versatile?
When it comes to varieties, the classic deep maroon, globe-shaped beet is the one you’ll usually find at the supermarket. But if you’re lucky, you might come across golden or even candy-striped varieties, each with their own unique charm.
Borscht: A Beetroot Classic
My love affair with borscht began on a trip to Moscow, where I tasted it at a Ukrainian restaurant. Since then, it’s been one of my all-time favourite soups. This vibrant dish, beloved across Eastern and Central Europe, showcases beetroot in all its glory.
Borscht recipes vary widely. Some stick to beetroot as the star ingredient, while others include tomatoes for a tangy twist. It can be served hot or cold, but for me, there’s nothing better than a steaming bowl of hearty, hot borscht.
My Take on Borscht
My version of borscht is simple yet satisfying. I’ve added a twist by including tender lamb, transforming it from a starter into a full meal. Of course, you can skip the lamb for a vegetarian version—still delicious!
Instead of pureeing the soup, I let the beetroot cook until it’s soft and starts to break apart. This keeps the soup textured and hearty, with lovely chunks of beetroot in every spoonful.
So, if you’re looking for a comforting dish that’s as healthy as it is beautiful, why not give borscht a go? Whether you’re new to beetroot or a long-time fan, it’s a recipe worth falling in love with. 💜
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 – 5 persons
Ingredients:
2 tbsp olive oil
250g lamb shoulder, cut into chunks
1 garlic clove,
1 small onion, peeled and roughly chopped
500g beetroots, peeled and grated
1 bouquet garni
800ml vegetable stock or beef stock
150ml tomato puree
sea salt and freshly ground black pepper
some chopped parsley for garnishing
some sour cream for serving
Method:
1. Put 1 tablespoon of the olive oil in a big saucepan over medium-high heat, add the lamb and cook for 2-3 minutes or until lightly golden brown. Remove and set aside. Add the remaining olive oil over medium heat, put the garlic and onion, cook for 2 minutes or until softened.
2. Add the grated beetroots, cook for 2 minutes. Then, add bouquet garni, vegetable stock and tomato puree. Bring to the boil. Add the lamb, stir to mix well. Adjust the heat to low, put on the lid and cook for about 30 minutes or until the lamb is tender and the beetroot is soft. Skim off the scum from time to time.
3. Season with salt and pepper. Divide equal portion to individual bowls, swirl in some sour cream and garnish with parsley.
