Russian style borscht – an Olympic celebration for your taste buds.
This amazing hearty borscht recipe by co-blogger Anne will be served at least every four years in February at my house. That is because every four years in February I become a hermit . I love, love, LOVE watching the Olympics, and there is no dish that fits the Olympics this year more than this flavorful naturally vegan Russian stew. We made this the other night before the Olympics started and I was reminded of how stunningly delicious this soup is. The Hubs ate 3 bowls!
Borscht comes in endless variations – as proof, take a look at the 4 fabulous borschts by Natasha at Natasha’s Kitchen.
Those of you whose only experience with borscht is as a cold magenta liquid, perhaps served with a single boiled potato, think again!This version of borscht (there are many variations) hails from Russia & the Ukraine (the former is more the Polish/Yiddish variety), and is more like a hearty stew than a sort of beet-based gazpacho. It’s still very much peasant food, though: immensely nutritious, satisfying, and seasonal. Perfect for snowy winter nights!
It’s also effortlessly vegetarian, and even vegan if you skip the dollop of sour cream at the end, or use a non-dairy version of the sour cream.
In a nod to our fabulously frugal roots, I recommend that you resourcefully save the beet greens, saute them in a little olive oil, and serve them with a dash of sherry vinegar alongside the steaming bowls of borscht. A recipe (if you could even call it that, it’s so simple) follows the borscht recipe.