Hearty winter borscht
Vegetable soup
Ukrainian cuisine
I grew up eating cold beet borscht in the summer and hot cabbage borscht during the winter. My version of hot borscht includes veggies that my Russian grandmother might have used, had they been available to her. It's basically a thick winter vegetable and beef stew with a sweet-sour tang. Whatever root vegetables and members of the cabbage family are cheap or hanging around in the vegetable drawer can be added. Any meaty bone and/or tough cut of meat will work. Potatoes can be added. Vegetarians can omit the meat or substitute white beans or chickpeas. With agave and without the sour cream garnish, a veggie version will be vegan. Buttered rye bread with caraway seeds is the ideal accompaniment.
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