Polish Borscht With Leeks Beef Broth and Celery Root

Juni 03, 2022 Posting Komentar

This post may contain affiliate links. Please see our full Disclosure Policy for details.

Roasted Vegetable Borscht, a traditional sweet and sour Ukrainian beet soup, is enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth – incredibly healthy and tasty to boot!

Roasted Vegetable Borscht | A traditional sweet and sour Ukrainian beet soup, enhanced with roasted vegetables, caramelized onions and leeks, all wrapped up in a brightly-colored broth - incredibly healthy and tasty to boot!

I just can't get over the color of this borscht soup, guys.

This week's Sunday Supper theme is Root Vegetables! And, after going back and forth between a few recipe ideas, I ended up throwing them out the window and going with a food I'd never have considered eating a few months ago.

Beet soup. Borscht. Roasted Vegetable Borscht to be exact.

In the name of being open to new foods, don't turn your nose up at this very tasty reddish-purple bowl of love – you might just like it as much as I do!

Being of Polish descent, I was raised very aware of what borscht was. I remember Nana making it a few times when I was younger, and I also remember wanting nothing to do with it.

It could have been the color, but I don't know…at my age, it's pretty enticing. I guess it could have been the texture, but I'm pretty sure it's because the pigment in the beets turned my doodie red. (For the record – that's totally normal. Sorry if that was a bit TMI!)

Yeah, that was it. Nothing better to traumatize a child against a food than making her think she's dying because of it.

It's said that your tastes change every ten years, and I suppose beets now fit into my list of acceptable second chance foods. Right there with avocados, mushrooms, and black coffee.

(Sorry olives. Maybe next decade.)

A good roasted vegetable borscht starts with a good beetroot.

In the case of my take on it, I roasted the beets…along with some sweet potatoes and carrots. They are veggies that are already on the sweeter side, and roasting them really brought out some tasty flavors. This borscht recipe is a hybrid of both the Russian classic and Polish barszcz – and yet is somehow completely different.

A good borscht soup has a good balance of sweet and savory.

This pot has lots and lots of caramelized onions and leeks, and plenty of garlic to even out the candied veggie star.

A good borscht recipe has a sweet and sour bite.

Thyme, bay leaf, and red wine vinegar play well in the magenta pool and lend to a little lip-smacking.

A good Russian borscht doesn't need a protein…unless you really want one.

This one is aaaaallll veggie and super healthy! It's perfect for vegans and vegetarians, Meatless Monday, Paleo and Whole 30 dieters, Passover, Lent…or if you just need a night off from meat.

How to make Borscht:

1. Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, carrots, and sweet potatoes on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
2. In a dutch oven or heavy stockpot, melt butter over medium high heat. Add remaining tablespoon of olive oil, then add onions and leeks. Saute for 15-20 minutes, stirring frequently until onions are translucent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
3. Stir in vegetable broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer for about 15 minutes, or until cabbage is tender.
4. Add red wine vinegar, and season to taste with salt and pepper. Garnish with dollops of sour cream and chopped parsley or fresh dill. Borscht can be eaten hot or cold, and flavor deepens over time.

▢ 3 Tablespoons olive oil separated
▢ 3 large beets scrubbed, peeled, and cubed
▢ 1 carrot sliced
▢ 1 large sweet potato peeled and cubed
▢ kosher salt
▢ black pepper
▢ 2 tablespoons unsalted butter
▢ 1/2 large onion sliced
▢ 1 leek chopped
▢ 3 cloves garlic chopped
▢ 8 cups vegetable stock
▢ 1 bay leaf
▢ 1 teaspoon dried thyme
▢ 1/2 cabbage shredded
▢ 3-4 Tablespoons red wine vinegar
▢ Sour cream for garnish
▢ Parsley or dill for garnish

Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, carrots, and sweet potatoes on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
In a dutch oven or heavy stockpot, melt butter over medium high heat. Add remaining tablespoon of olive oil, then add onions and leeks. Saute for about 15 minutes, stirring frequently until onions are translucent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
Stir in vegetable broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer 15-20 minutes, until cabbage is tender.
Add red wine vinegar, and season to taste with salt and pepper. Garnish with dollops of sour cream and chopped parsley or fresh dill. Borscht can be eaten hot or cold, and flavor deepens over time.

Snap a pic, post it, and mention @CrumbyKitchen or tag #crumbykitchen for some Instagram love!

Beets not your thing? What about one of these delightful dishes from my fellow #SundaySupper folks?

Appetizers

Chipotle Sweet Potato Chips from Momma's Meals
Golden Beet Chips with Sea Salt from Sunday Supper Movement
Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
Roasted Sweet Potato Soup from Magnolia Days
Root Vegetable Soup with Herb Croutons from An Appealing Plan
Root Veggie-White Bean Salsa from The Weekend Gourmet
Spicy Beet Hummus from And She Cooks
Waffled Carrot Latkes from A Kitchen Hoor's Adventures

Breakfast

ORDER OUR #1 BEST SELLER COOKBOOK!

Beetroot Orange Marmalade with Fluffy Sweet Potato Biscuits from Dad Whats 4 Dinner
Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
Carrot Cake Smoothie from Brunch-n-Bites
Carrot Cake Waffles from Alida's Kitchen
Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

Main

Bacon-Potato Torte from Tramplingrose
Beef & Root Vegetable Hand Pastries from Gate to Plate
Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
Beet Pesto from Sew You Think You Can Cook
Cassava Cake from Basic N Delicious
Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
Hearty Stew Hand Pies from The TipToe Fairy
Roasted Root Vegetable Panzanella Salad from The Chef Next Door
Roasted Sweet Potato Waffles from Our Good Life
Root Vegetable and Carrot Flatbread from Family Foodie
Roasted Vegetable Borscht from The Crumby Cupcake
Shepherd's Pie Stuffed Baked Potatoes from Cupcakes & Kale Chips
Skillet Breakfast Potatoes from Life Tastes Good
Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
Wild Rice Vegetable Bake from Wholistic Woman

Sides

Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
Beet, Greens and Goat Cheese Gratin from Monica's Table
Boxty (Irish Potato Pancakes) from Curious Cuisiniere
Browned Butter Braised Baby Turnips from Food Lust People Love
Butter-Braised Spring Carrots from The Redhead Baker
Caprese Twice Baked Potatoes from Seduction in the Kitchen
Carrot Ribbon and Orange Salad from Pies and Plots
Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
Classic Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
Jicama Home Fries from Casa de Crews
Lemon Thyme Au Gratin Potatoes from Vintage Kitty
Moroccan Harissa Potatoes from Palatable Pastime
Roasted Balsamic Carrots from Confessions of a Cooking Diva
Roasted Root Vegetable Farro from Cooking Chat
Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
Roasted Vegetables from Delaware Girl Eats
Root Vegetable Mash from Feeding Big and more
Rooty Dauphinoise from Jane's Adventures in Dinner
Smashed Potatoes from Taste And See
Smoked Sausage Potato Casserole from Kitchen Gidget
Spicy Carrots & Potatoes from Sweet Mornings
Sweet Potato Shoestring Fries from Grumpy's Honeybunch

Desserts

Best Ever Carrot Cake from Fantastical Sharing of Recipes
Carrot Cake Cheesecake from Angels Home Sweet Homestead
Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
Carrot Cookies from The Freshman Cook
Chocolate Carrot & Squash Muffins from What Smells So Good?
Classic Carrot Cake from Cosmopolitan Cornbread
Fudgy Beet Brownies from Beauty and the Beets
Gluten Free Carrot Cake from Real Food Real Deals

duvallachming.blogspot.com

Source: https://thecrumbykitchen.com/roasted-vegetable-borscht/

Duvall Achming