Because it’s almost Fall and still warm here in the Northwest I decided to make Borsch and I wanted to update my photos and technique. It’s a standing joke around our house that I pick the hottest day of the year to make Borsch!
Our version of Borsch growing up was made with green cabbage and not beets. We also do not pronounce it with a “t” at the end.
1 Chuck Roast or 7 Bone Roast
1-3 celery stalks with leaves
2 bay leaves
Salt to taste
Using a large stock pot, cover rinsed meat with water. Add all the remaining stock ingredients and bring to boil. Lower heat to simmer. Simmer until roast is fork tender. Remove Roast to oven safe pan. Strain the stock.
While stock is simmering prepare soup ingredients.
1 onion diced
1 bell pepper diced
2-3 stalks of celery diced
1 Jalapeno diced (optional)
1-2 tablespoons cooking oil
2 cans (approx 15 oz. each) stewed tomatoes, blended
1 head of green cabbage cut in shreds
3 carrots grated
2-3 potatoes peeled and diced
1 can tomato sauce (8 oz.)
1/2-small bunch of dill chopped or more according to taste
1 handful of chopped Italian parsley
salt and pepper to taste
optional – 1 can of Garbanzo beans rinsed and drained
At this stage you can season the roast well and put in 350 degree oven to cook further and infuse some flavor into it to serve along side the Borsch.
Saute onion, bell pepper, celery, and jalapeno (optional), in oil. When these ingredients are soft blend them in a blender with the 2 cans of stewed tomatoes. In the photo above I used an immersion blender to blend the sauteed vegetables with the stewed tomatoes. I think it is more efficient to use a regular blender. Add this mixture to the prepared stock and then add the rest of the ingredients. Bring to a boil and then lower the heat and simmer until all the vegetables are done.
Serve the Borsch with good bread, a dollop of sour cream, and slices of the prepared roast. I really went overboard and made a huge pot. I ended up freezing 7 containers to share or have at a later date.
We grew up eating borsch. I’m sad to say I really hated it when I was little. I’d sit in front of the bowl trying to get it down and it was difficult. One of the reasons why was the chunks of tomato that were in the soup. That’s why this method is much preferred to me where you blend a lot of the vegetables and eliminate many of the chunks in the soup. Today I don’t mind chunky soup but for Borsch I still prefer this method. There are many variations of borsch. Some people chop up or shred the meat and put it into the soup. My mother always prepared the meat from the stock pot to the oven and added some potatoes to cook with the roast. She then served it on the side. At this point if you wanted to add it into the soup you were free to do so. Instead of adding the sour cream to the soup growing up we’d spread the slice of bread with sour cream instead of butter to eat along with the Borsch.