Our Office Blog

Editor’s Note: Corinne failed to mention that this was the unanimously selected WINNING ENTRY in the soup contest!  Making her win even more impressive is the fact that this was the first borscht that many of us had ever tasted!

When the soup competition was announced almost a month ago, we all signed up.  We tend to sign up for anything that has the word “competition” attached to it, especially within our own office.  Who doesn’t want a shot at glory after all?

Since I’m crazy busy (and just crazy in general), I signed up to go first.  I didn’t know what to make at first, but then I remembered this great soup I had had, growing up in Moldova.  Thus, borscht was introduced to the office.

The following recipe is based on one I found here with some modifications based on my memories.

Borscht

Serves: 4-5 (or a bit more)

• 1/2 head green cabbage
• 1 medium beet
• 2 potatoes
• 1 medium carrot
• 2 small onions
• 2 cloves of garlic
• 1 cup vegetable oil
• 12-14 cups vegetable stock
• 2 Tbsp vinegar
• 2 Tbsp tomato paste
• 2 Tbsp sugar
• 1 Tbsp fresh dill
• 1 Tbsp fresh parsley
• 2 bay leaves
• 3 peppercorns
• salt & pepper to taste

Instructions:

1. Wash and peel the beet.  Save skin.  Cut the beet into thin strips.  In a large pan, heat some of the oil, add the beet, and cook until half done.  Add 1 Tbsp tomato paste and stir for 3-5 minutes.  Add 1 cup stock.  Cook 10-15 minutes.  Remove from stove.
2. Place beet skins in a small saucepan.  Add 2 cups of water and some sugar.  Cook over medium heat for 15-20 minutes.  Add 1 tsp vinegar.  Strain the liquid; discard the skin.
3. Cut onions and carrot into thin strips.  Cook in oil until half done.  Add the rest of the tomato paste, stir, and cook 5-7 minutes.
4. Slice potatoes, shred the cabbage, and finely mince the garlic.
5. In a large, heavy pot, boil the rest of the stock, add the bay leaves and peppercorns, and cook 2-3 minutes.
6. Add potatoes and salt; return to boil 2-3 minutes.
7. Add cabbage and cook on medium heat 8-10 minutes.
8. Add the beet and cook 3-5 minutes.
9. Add carrot and onions, return to boil.
10. Add beet skin liquid and cook 2-3 minutes.
11. Add sugar, salt, pepper, dill, parsley, and garlic.  Bring to a boil.
12. Add the rest of the vinegar.  Do not boil.

If it’s bright red or pink in color, you’re on the right path.

Can be served hot or cold.

I recommend that it be served hot with a dollop of sour cream and lots of fresh bread. :)

Enjoy!