Borscht with Cauliflower
Like most everyone I know, I overindulged over the December holidays. So, it’s time for some austerity — caloriewise, healthwise — with the menu.
But I like good food. Tasty food. Filling, satisfying food that looks good enough to please.
This soup has it all. It’s a riff on classic Borscht — cabbage is the foundation of Borscht but I didn’t have any! So I used cauliflower. It’s in the cabbage family after all. Mishpocha maybe.
It was perfect.
Borscht with Cauliflower
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
2 medium-large beets, peeled and shredded
2 plum tomatoes, chopped
1 parsnip, peeled and shredded
2 cups cut up cauliflower
2 tablespoons chopped parsley
6 cups vegetable stock
1 bay leaf
1 teaspoon salt or to taste
freshly ground black pepper to taste
1 large Yukon gold potato, peeled and diced
3 tablespoons white vinegar, approximately
1-1/2 tablespoons chopped fresh dill
dairy sour cream or plain Greek style yogurt, optional
Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the garlic, beets, tomatoes, parsnip, cauliflower and parsley and cook, stirring occasionally, for 3-4 minutes. Pour in the stock, add the bay leaf and salt and pepper to taste. Bring the liquid to a boil. Lower the heat and simmer, partially covered, one hour. Add the potato and cook for 45-60 minutes or until the vegetables have softened. Stir in the vinegar and dill and cook for 12-15 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Remove the bay leaf. If the soup is cooked using vegetable stock, serve it garnished with a dollop of sour cream if desired.
Makes 6-8 servings