Reading the recipe name..are you thinking what is borscht? I can totally get that because that’s what I was thinking when I first heard of it from my Ukrainian Friend. Yes, this is Ukrainian recipe, in fact, this is one of there regular go to dinner recipe. Most of the times with meat, but as I am a vegetarian I wanted to try the vegetable and beans version obviously.
Every time my friend mentioned this beet and bean version of borscht I wanted to try to make it, but let’s admit it a beet soup sounds too risky to try. We all know how nutritious beet is, high in fiber, good for cholesterol reduction, good for anemia and so on.. though we also have to agree that it doesn’t taste good and this fact seems to overpower :D.
But last time when I visited my friend’s place for dinner she made us some beet, vegetables, and beans borscht, looking at which I was happy and a little skeptical too, but then I looked at the bread and butter on the table and made up my back up plans for dinner.
So I took my first serving of the soup thinking, let’s try it and guess what it wasn’t bad at all, actually, it was nice and tasty, she served it with pickled jalapenos and yogurt. I tried both with the borscht and loved the jalapenos more. Ukrainians also like to have their borscht with sour cream. So this vegetable, beet and beans soup actually tasted nice in fact I took the second helping. This soup is also very chunky and filling this was all I wanted to have for dinner I guess I just had a bread slice along with it and I actually was done with my dinner. Although I ate little more grilled veggies after it, as they looked so appealing :D.
So that’s the vegetarian version of borscht its a nice crunchy, hearty soup, with beets in it which gives it, it’s lovely red color. Beans and cabbage make it filling and I am sure this rich fibrous soup will help you detox after all that festive eating, at least it gave me a little satisfaction ;). Serve it with nice warm garlic bread and your dinner should be sorted.
It’s a fairly simple recipe just a few things I need to point out, I used red kidney beans because that’s what I had in my pantry, however you may use pinto beans or any other beans of your choice. The cooking of beans takes a long time my friend soaks the beans and cooks them along with the soup for hours. I soaked the beans overnight and cooked them in the pressure cooker for 20 minutes so that they are cooked but not mushy (little less than the way we cook our beans for sabjis /curry). Also, she chopped the veggies however I used the food processor to kind of fine chop the veggies. I just feel it’s a little easier and makes the borscht look prettier. Ok, let’s check out the easy-peasy recipe for the vegetarian borscht now.
- Beet - 1 medium
- Cabbage- 1/4 small
- Carrots-2 medium
- Potatoes-1 medium boiled
- Cooked kidney beans- 1.5 cups
- Tomatoes- 1 can
- Garlic- 2 cloves
- Onion- 1 medium
- Salt- To taste
- Oil-2 tbsp
- Water-4-5 cups
- Pickled jalapenos-for serving
- In a food processes finely chop the veggies in small batches except onion and garlic.
- Chop onion and garlic
- On medium heat, in a big heavy bottomed pan add oil and saute onion and garlic for 2 minutes.
- Add veggies beans and water .
- Cover and cook for 15-20 minutes.
- Serve Borscht with pickled jalapenos, sour cream and bread
- For quick results you may boil the potato in microwave for a minute
Before this recipe there were only 2 ways to consume beet in my house as a salad which I will post the recipe for soon and as the coconut beet sabji for which I also have a post, trust me you will love the taste of this sabji and will be proud to serve something so healthy to the family when you see them eat it so happily.