Borscht is one of the most versatile soups and this recipe can be made to prepare vegan, vegetarian or a beef based soup that can appease all tastes and seasons. The origins of this soup go back to eastern Europe and many regions in that area have their own spin on this soup.

My own version is based on the soup prepared by my family. It is super easy and flexible to accommodate everyone, and as long as you like beets, you are bound to enjoy this soup in any version.

What you will need

• bunch of healthy beets (minimum of 4-5 medium sized bulbs) with leaves if possible
• 1 onion
• shredded cabbage (about 2 to 3 cups)
• 2 medium potatoes
• 1 cup of julienne or shredded carrots
• small can of tomato paste
• 14 oz can of diced tomatoes
• jalapeno pepper (optional)
• marrow or neck bones (optional)
• salt (optional for low sodium or DASH diet)
• dill (optional)
• water (or beef stock)
• sour cream or yogurt (optional)

Method

Wash all veggies. If beet leaves are healthy, shred them and use them in the soup. Shred cabbage. Cut up potatoes with skin (or without) into small cubes. Julienne or shred carrots. If you like onion, dice it, or put it in whole and remove once the soup is done. That is what I do, but I am not a fan of cooked onions. Peel beets and cook them in the soup whole to retain a better color. I shred them once they are fully cooked and put them back into the soup for a more intense color. If using meat, put it in with the veggies. 3 or 4 marrow bones or a neck bones deepen the flavor which is perfect for colder days. Meatless is great on a hot summer day, because it allows you to serve the soup cold, should you prefer it.

Salt to taste. Since I am on a reduced sodium diet, I tend to overcome that by adding a bit more heat and load this soup with jalapeno or another medium heat pepper. Adding sour cream or yogurt at the time you are serving the soup, will add a bit more acidity to add to the flavor.

Cover with enough water or stock, mix in tomato paste and canned tomatoes and bring to boil. Lower the heat and let it cook for 2 to 3 hours on low heat. You should be able to easily pierce the beet with a knife and taste that your cabbage and carrots have properly cooked. Fish out your whole beets (it helps to remember how many you’ve put in.) Finally shred the beets over the soup to catch every drop of their magenta color. Mix in and the soup is ready to be served.

Serve

This soup if prepared without meat can be served cold, but all versions can be served hot. A dollop of sour cream or yogurt takes this soup into a better dimension, but it is always a matter of preference. In the summer or when available, I also like to add a bit of dill on top. Accompany this soup with some dark rye or rustic bread and you have a whole meal. Enjoy.