Spicy vegetarian borscht
4 servings
90 minutes
Spicy vegetarian borscht is a refined version of the traditional Slavic soup, filled with the aromas of spices and deep flavor richness. This borscht is distinguished by its base of pickled beets, which adds a unique sweet-sour note to the dish. Stewing vegetables in fragrant spices like cloves and cinnamon transforms classic borscht into a gastronomic revelation. Potatoes, cabbage, and tomatoes provide textural harmony, while balsamic and wine vinegar make the taste multifaceted. This borscht is perfect for warming lunches and becomes even tastier after overnight steeping when the spices fully unfold. It can be served with rye bread and herbs to highlight the richness of flavor. It’s an ideal choice for those who appreciate the depth of aroma and the richness of traditional recipes in a modern rendition.
1
Peel one raw beetroot, cut it into neat cubes, and place it in a bowl (preferably glass). Pour 2 cups of water over it and add balsamic vinegar. Let the beet marinate in the fridge for at least one night, preferably a couple of days.
- Beet: 6 pieces
- Water: 1 glass
- Balsamic vinegar: 1 tablespoon
2
Prepare vegetable broth. Cut one medium carrot, one celery stalk, and one onion into large pieces, cover with water, add bouquet garni and black peppercorns, and simmer for half an hour to an hour over medium heat. Slightly salt. The broth can also be made in advance, but it's better if it's fresh. Strain the broth before use.
- Carrot: 1 piece
- Potato: 4 pieces
- Onion: 1 head
- Celery: 1 piece
- Bouquet garni: 1 bunch
- Black peppercorns: 5 piece
3
Peel the beetroot and cut it into neat cubes. Heat olive oil in a large skillet. Crush the cloves in a mortar and mix with cinnamon. Add the beetroot along with the marinated beetroot to the skillet. Sauté lightly, then add the spices and pour in about half of the marinade (it should be a rich burgundy color). Cover and let it simmer over medium heat for 20 minutes. Stir the beet occasionally; there's no need to wait for the liquid to evaporate, so add 1 tablespoon of marinade to the beet as needed. Cook the beet until tender.
- Beet: 6 pieces
- Olive oil: 30 ml
- Carnation: 3 pieces
- Ground cinnamon: 1 teaspoon
- Water: 1 glass
4
Meanwhile, in a separate deep pan or saucepan, heat olive oil and sauté finely chopped garlic. Then add potatoes cut into cubes like the beets. Sauté lightly, then add about 1 ladle of broth and wine vinegar. Stirring constantly, simmer the potatoes for about 5 minutes, then add tomatoes along with their juice. Next, cook the vegetables like risotto: constantly monitoring the liquid, not letting it absorb completely, but also not pouring too much, maintain the simmering process until the vegetables reach an al dente state. At this point, add finely shredded cabbage, add more broth, and wait for the vegetables to be ready. It is best if the broth added during the simmering process is hot.
- Olive oil: 30 ml
- Garlic: 2 cloves
- Potato: 4 pieces
- Red wine vinegar: 1 teaspoon
- Tomatoes in their own juice: 1 jar
- White cabbage: 100 g
- Water: 1 glass
5
In a large pot, combine the cooked vegetables with the beetroot and all the vegetable juices that formed during stewing, and mix gently. Add about 2/3 of their volume of vegetable broth and the remaining marinade. Add salt and freshly ground black pepper to taste.
- Water: 1 glass
- Freshly ground black pepper: to taste
6
The soup should be thick in consistency, so it's better to pour the broth and marinade carefully while constantly stirring the vegetables and allowing the broth to mix with the vegetable sauce. After this operation, the soup should be kept on medium heat for another 7-10 minutes and then allowed to rest. Ideally, for one night, to let the spices' aromas develop.
- Water: 1 glass