Apple Beet Borscht

Apple Beet Borscht Recipe - Vegetarian Ukrainian Cuisine

Region / culture: Ukraine | Preparation time: 20 minutes | Cooking time: 2-3 hours | Servings: 6-8 |

Vegetarian diet

Introduction

Apple Beet Borscht is a delightful and nutritious soup that combines the earthy flavors of beets and cabbage with the sweet tanginess of apples. This recipe is a twist on the traditional borscht, incorporating unique ingredients like apple cider and tamari to enhance its flavor profile. Perfect for any season, this soup can be served hot or cold, making it a versatile dish for your culinary repertoire.

History

Borscht is a soup of Ukrainian origin that has spread throughout Eastern Europe, with each region adding its own twist to the classic recipe. Traditionally made with beetroot as the main ingredient, borscht has been adapted over the centuries to include a variety of ingredients such as cabbage, carrots, onions, and potatoes. The Apple Beet Borscht recipe is a modern take on this classic dish, introducing apple cider and tamari for a unique blend of flavors.

Ingredients

3 oz (85 g) of tomato paste
4 cups of water or light vegetable stock
0.25 medium-sized red or green cabbage, thinly sliced
2 carrots, julienned
1 clove of garlic, minced
3 beets, julienned
1 medium-sized onion, thinly sliced
2 cups of apple cider
0.25 cup of tamari
0.25 cup of sherry
2 tbsp of molasses or honey
1 tbsp of dried dill
2 tbsp of dried basil
1 tbsp of caraway seeds
1 tbsp of canola oil

How to prepare

In a soup pot, sauté caraway seeds in canola oil.
Next, combine all the ingredients in the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 2 – 3 hours, stirring occasionally.
Using a food processor, purée one-third of the soup.
Return the puree to the pot and mix it thoroughly.
Serve the soup hot or cold, and top it with a dollop of tofu sour cream.

Variations

For a heartier version, add diced potatoes or white beans. For a vegan option, ensure the honey is substituted with maple syrup or agave nectar. Adding a splash of lemon juice or vinegar can enhance the soup's tanginess.

Cooking Tips & Tricks

For the best flavor, use fresh, organic vegetables. Roasting the beets before adding them to the soup can enhance their sweetness. To achieve a smooth texture, purée the soup in batches, and for a richer taste, consider simmering the soup with a bay leaf or two. Don't skip the tofu sour cream topping; it adds a creamy texture and a slight tang that balances the sweetness of the soup.

Serving Suggestions

Serve this soup hot or chilled, depending on the season. Garnish with a dollop of tofu sour cream and a sprinkle of fresh dill or basil for added flavor. A side of crusty bread or a light salad makes a perfect accompaniment.

Cooking Techniques

Sautéing the caraway seeds and vegetables before adding the liquid ingredients helps to release their flavors, creating a deeper, more complex taste profile. Slow simmering allows the flavors to meld together beautifully.

Ingredient Substitutions

If tamari is not available, soy sauce can be used as a substitute, though it may alter the flavor slightly. Apple juice can replace apple cider in a pinch, and beetroot juice can be used for a more intense beet flavor.

Make Ahead Tips

This soup tastes even better the next day, making it a perfect make-ahead meal. Simply prepare as directed, cool, and store in the refrigerator. Reheat gently before serving.

Presentation Ideas

Serve in a deep bowl with a swirl of tofu sour cream and a sprig of fresh dill on top. For an elegant touch, serve chilled soup in clear glasses, garnished with thin apple slices.

Pairing Recommendations

A crisp, dry white wine or a light-bodied red wine pairs beautifully with the flavors of this borscht. For a non-alcoholic option, a sparkling apple cider complements the soup's sweetness and acidity.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a little water or vegetable stock if the soup has thickened.

Nutrition Information

Calories per serving

A serving of Apple Beet Borscht contains approximately 150-200 calories, making it a low-calorie option that's perfect for those looking to maintain or lose weight.

Carbohydrates

This Apple Beet Borscht is relatively low in carbohydrates, with the primary sources being the beets, carrots, and apple cider. A serving of this soup contains approximately 20-25 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The soup is low in fats, with the only source being the canola oil used for sautéing. Each serving contains about 5 grams of fat, most of which are unsaturated fats that are beneficial for heart health.

Proteins

While not high in protein, this borscht provides a modest amount from the vegetables and tofu sour cream. Each serving contains approximately 4-5 grams of protein.

Vitamins and minerals

This soup is a powerhouse of vitamins and minerals, thanks to the variety of vegetables used. Beets and carrots are rich in Vitamin A and C, while cabbage and garlic provide Vitamin K and manganese. The soup also contains iron, potassium, and folate, making it a nutritious choice for any meal.

Alergens

This recipe is free from most common allergens, including dairy, nuts, and gluten. However, those with soy allergies should be cautious due to the inclusion of tamari.

Summary

Overall, Apple Beet Borscht is a nutritious, low-calorie soup that's rich in vitamins, minerals, and antioxidants. It's a heart-healthy option that supports overall wellness.

Summary

Apple Beet Borscht is a nutritious, flavorful soup that's perfect for any season. With its blend of sweet and tangy flavors, it's a delightful twist on the traditional borscht. Whether served hot or cold, it's sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a cold winter day and I was visiting my dear friend Olga, who was known for her delicious and hearty soups. As soon as I walked into her cozy kitchen, I was greeted by the warm and inviting aroma of simmering vegetables and spices.

Olga greeted me with a smile and a hug, and invited me to sit at the kitchen table while she finished preparing lunch. I watched in awe as she effortlessly chopped vegetables, stirred pots, and added just the right amount of herbs and spices to her dishes. She moved with such grace and confidence in the kitchen, it was truly a sight to behold.

As we sat down to eat, Olga served me a steaming bowl of Apple Beet Borscht. The vibrant red color of the soup was eye-catching, and the sweet and tangy aroma that wafted up from the bowl was intoxicating. I took a sip, and immediately I was hooked. The combination of sweet apples, earthy beets, and tangy vinegar was unlike anything I had ever tasted before.

I couldn't help but ask Olga for the recipe, and she graciously obliged. She explained that she had learned to make Apple Beet Borscht from her grandmother, who had passed it down to her many years ago. This soup was a family tradition, a cherished recipe that had been lovingly prepared and enjoyed for generations.

I was determined to learn how to make this soup myself, so I asked Olga if she would teach me. She happily agreed, and over the course of the next few weeks, I spent countless hours in her kitchen, learning the ins and outs of making Apple Beet Borscht.

Olga taught me how to select the best apples and beets, how to chop them just right, and how to cook them to perfection. She showed me how to add the right amount of vinegar and sugar to achieve the perfect balance of sweet and tangy flavors. And she shared with me the secret ingredient that she believed truly set her Apple Beet Borscht apart – a pinch of caraway seeds.

As I practiced and perfected my soup-making skills, I couldn't help but reflect on the power of food to bring people together, to create lasting memories, and to pass down traditions from one generation to the next. I felt a deep connection to Olga and her family as I cooked their cherished recipe, and I knew that this soup would become a beloved dish in my own household as well.

Now, whenever I make Apple Beet Borscht, I think of Olga and her grandmother, and the love and care that went into passing down this recipe. I am grateful for the opportunity to learn from such a talented and generous cook, and I take pride in carrying on this tradition in my own kitchen.

As I sit down to enjoy a bowl of Apple Beet Borscht with my family, I am reminded of the power of food to nourish not only our bodies, but also our souls. This soup is more than just a dish – it is a symbol of love, connection, and tradition, and I am honored to be a part of its legacy.