-2-3 L of water
-1 medium onion cubed
-1 cup cubed squash
-1 carrot grated or cubed
-1/2 cup kohlrabi or turnip cubed
– 1 celery stalk sliced
-bunch of stems tied (left over stems from dill, basil, parsley, etc. that you don’t use tie together into a bundle and throw into the soup for flavour)
-1 cup sliced cabbage
-1 tbsp (or more to taste) salt (use himalayan, sea, celtic,or black salt, never use iodized salt)
-1 tsp cumin powder
-1 medium red beet grated
-1 tbsp freshly grated turmeric or 1 tsp turmeric powder
-1-2 tbsp freshly minced/grated garlic
-1 tbsp freshly grated ginger
-1/2 cup finely chopped dill and parsley
-Bring the water to a boil and add the next 7 ingredients. Reduce the flame and keep covered for 15min.
-Add the rest of the ingredients except the last 3 ingredients and continue to cook for 5 min.
-Turn off the heat and add the rest of the ingredients. Keep covered
-Leave for 20min to allow flavours to release
-The heat is turned off but the soup is not overcooking so flavours are recognizable and nutrients still remain.
-Remove the bundle of stems before the soup completely cools down if you wish.
-pour soup into a bowl, a mug or any dish with a depth to it. Traditionally Russians serve borscht with sour cream, fresh lemon juice and fresh dill. I personally love to add freshly crushed/minced garlic and fresh dill to my portion.
-The second day after the borscht has spent the night in the fridge, often tastes so much better as the soup has had the chance to absorb all the flavours and really “marinate”. It’s amazing what a cold borscht on a hot day can do… its effects are similar to that of a cold gazpacho.
A beautiful colour, flavour and quite filling.