Nädala retsept: Baba Hewko’s Borscht Recipe

Juba kolmandat nädalat käib sõda Ukrainas. Oleme igal moel proovinud ja püüame edasi toetada praegu terve Euroopa eest võitlevat vaprat Ukraina rahvast. Kogu abi, mida sõjas kannatanutele pakume ei ole rahaline ega materiaalne, toetame neid ehk ka nähtama tult, kui jagame nende kultuuri. Tänases retseptinurgas on Vanaema Hewko boršisupi retsept, mida lahkelt lubas Eesti Elus vahendada meie lugejatele tema lapselaps Kelly-Ann. Taustalugu oma pikas elus palju läbi elanud vanaema Hewkost saab lugeda meie tänase lehe ingliskeelses osas lk 11.

Baba Hewko’s Borscht Recipe

Hands on time: 30 minutes

Total Time: 1 hour

Makes: 12 servings

Ingredients:

4 tbs butter

1 large onion, chopped

2 cups mushroom, roughly chopped

6 cloves garlic, finely chopped

2 cups carrot, shredded (about 2 large carrots)

2 cups green cabbage, shredded

6 stalks celery, chopped

4 cups store bought vegg broth, low sodium, no added sugar

2–3 cups beets, boiled and shredded (about 3–4 large beets)

8 cups cold water, separated into 2 cups and 6 cups

4 tsp Knor vegetable bouillon

2 tsp sea salt

1/3 cup apple cider vinegar

2 tsp granulated sugar

½ cup packed fresh dill, chopped

2 bay leaves

½ tsp Italian Seasoning (optional)

Cracked pepper to taste

Melt butter in an extra large stock pot (10+ qt).

Sauté chopped onion, mushroom and garlic until soft and the moisture has been released from mushrooms, about 5 minutes.

Add shredded carrot, cabbage, and chopped celery to pot, stir and continue sauteing vegetables for 2 mins.

Add shredded beets, 4 cups store-bought vegetable broth and 2 cups water to pot. Simmer vegetable for 5 mins to combine flavours.

Baba Tip!: To save time and money (and mess!), buy beets in season and/or on sale then boil and shred a large batch at once. Freeze in 2-3 cup batches. You can then throw the preprepared shredded beets straight in from the freezer!

Add the remaining 6 cups of water and rest of the spices/ flavourings.

Baba Tip!: Always adjust to personal taste. If too tart, add sugar. If too sweet, add vinegar. If too bland, add salt. Don’t be afraid to keep tasting the broth at this stage and tweak it to your preference. Just remember to add in small increments. You can always add more, but you can’t take away!

Simmer for 30 mins. Adjust flavour if necessary. Enjoy with a dollop of sour cream, some whole milk or just as is!