Vegetable Borscht with an Egg

 

Borscht is a traditional Eastern European sweet and sour beet soup of which this version is dense with stewed sautéed vegetables and served with an egg on top.

 

Vegetable Borscht with an Egg

Ingredients                                   Makes: 6 to 7 servings
6 cups of vegetable broth or chicken bone broth  *see our homemade broth recipe links below
1 cup tomatoes, stewed
2 cups beets, shredded
1 to 2 celery stalks, thinly sliced
1 carrot, peeled, sliced
1 large leek, thinly sliced or 1 sweet onion, diced
2 to 3 cloves of garlic, minced
1 to 2 jalapeno or chillies, minced
sea salt & pepper to taste
couple bay leaves
2 tsp lemon juice or apple cider vinegar
3 potatoes, cubed in 1/2 to 1-inch pieces
3 Tbsp avocado oil or extra-virgin olive oil
6 eggs
dollop of sour cream or plain yogurt with each serving (optional)
fresh dill or parsley (garnish)

Instructions
In a large sauce-pot or Dutch oven, warm the chicken broth or vegetable broth over medium heat. Add the stewed tomatoes to the broth and combine.

Shred the beets by hand or with a food processor and slice the carrot, then add to the warmed broth along with the thinly sliced celery.

Slice or dice the leeks or onions and put aside in a bowl. Then mince the garlic and the jalapeño or chilli peppers and set aside separately.

In a medium skillet, warm a 1 to 2 tablespoons of avocado oil or extra-virgin olive oil over medium-low heat. Add the leeks or onions to the skillet and cook for 6 to 8 minutes or until they become soft and translucent; stir occasionally to avoid burning. Add the minced garlic and jalapeño peppers to the skillet and cook for another 1 to 2 minutes. When finished cooking, add mixture to the hot broth mixture and combine.

Add the remaining seasonings to the borscht mixture such as; the lemon juice or apple cider vinegar, a couple of bay leaves, and sea salt and black pepper. Cover mixture with a lid and allow the borscht to stew on low heat for 20 to 30 minutes.

Peel and cube the potatoes in 1/2 to 1 inch pieces. Add 1 to 2 tablespoons of oil to a large skillet and warm over medium-high heat. Add the potatoes and cook for about 10 minutes or when a nice jacket forms on the outside of potato and the inside is cooked but still firm. Stir potatoes often while cooking to prevent burning. Season potatoes with some sea salt when they are almost ready and then add the fried potatoes to the stewing borscht.

Allow potatoes to cook in the borscht for about 5 minutes to absorb some of the flavour. Give the borscht a taste test and add any additional seasonings to suit personal taste.

Add eggs to the hot soup when it is ready. Increase the heat on the sauce-pot a couple notches to bring the broth to a gentle boil. One at a time add an egg to the hot liquid, away from each other and about 15 seconds apart so they do not stick together. If sauce-pot is small, cook just 3 eggs at a time.

When eggs have been dropped into the hot broth, apply the lid to the soup pot and reduce heat again to low. Cook eggs for about 5 to 6 minutes in the hot broth, then remove with a slotted spoon and place in a clean small bowl and cover to keep warm. Add the next round of eggs and repeat until finished.

When serving the soup, leave room to add an egg on top then and garnish with a few sprigs of fresh dill or parsley. If not serving the soup with egg, a dollop of sour cream or plain unsweetened yogurt can be added instead and again garnished with fresh herbs.

Recipe shared by: J. Marshall

*Try our Vegetable and Herb Broth recipe or our Chicken Bone Broth recipe to make a home-made stock!

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