One of the things I think I love the most about the holiday season is how steeped it is in tradition. I’m fascinated by how other cultures celebrate during the holiday season, and it’s been fun embracing Swedish traditions. My parents are here for a short but sweet visit this week, and I’m taking them to a traditional Swedish Julbord (Christmas buffet).
Paul has some Ukrainian in his background, and the influence is apparent during the holidays. There are always pierogies at his family’s Christmas dinner, and two kinds of soup – a luscious white bean and sauerkraut soup, and borscht.
I make a kick-ass pierogi, if I do say so myself. I first attempted them sometime around a decade ago in and effort to impress my future in-laws (which totally worked, by the way), but my mother-in-law is the queen of soups. For real. I’m good at making lots of things, but I can’t even come close to her soup-making prowess.
This borscht is inspired by my mother in law. There are beets of course, and cabbage as well. There’s just the right amount of acidity, and a healthy dose of dill. But what makes this soup really special is the can of green peas you add at the end – brine and all. I don’t know what it is, but something about that pea brine takes this soup from ordinary to extraordinary.
Borscht takes some time, but it’s well worth the effort. It’s speckled with the red and green of the season, and is jam packed with good nutrition. It’s also a nice respite from the heavier fare that’s more common at this time of year. It’ll clean out yer pipes, if you know what I mean.
Borscht, like most soups, freezes beautifully. So make up a big batch and freeze the leftovers in individual portions. Come January if you’re looking for a bit of a nutritional reset you’ll be happy to have some on hand.
Beautiful beets contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers. Beets have a unique complement of antioxidants – their red colour comes primarily from betalain antioxidant pigments, rather than anthocyanins. They’re also a very good source of the antioxidant manganese and a good source of the antioxidant vitamin C. Many of these phytonutrients in beets have also been shown to function as anti-inflammatory compounds. Beets are an unusual source of betaine – a key body nutrient made from the B-complex vitamin, choline. Choline is an important vitamin for helping regulate inflammation in the cardiovascular system. Beets are also an excellent source of folate and a very good source of, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, iron, and vitamin B6.
Two years ago: Five Minute Feel Better Miso Vegetable Soup
Three years ago: Cooked Eggnog
borscht
Ingredients
- 10 cups vegetable broth
- 4 medium beets
- 2 large carrots
- 2 Tbsp olive oil
- 1 large onion diced
- 2 tsp salt
- 2 bay leaves
- 2 cups shredded red cabbage
- 4 medium tomatoes diced
- 3 Tbsp balsamic vinegar
- juice of 1 lemon
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped parsley
- 1 400 g can green peas including brine
Instructions
- Peel and dice the beets and carrots.
- Set a large soup pot over medium heat. Add the olive oil, onion, 1 tsp salt, and bay leaves. Sauté until the onion is translucent.
- Add the carrots and sauté for about 10 minutes, until the carrots have softened.
- Stir in the beets, cabbage, and another teaspoon of salt.
- Add the vegetable broth and bring the soup to a simmer. Cover, and cook until the vegetables are tender, about 20 minutes.
- Add the tomatoes, balsamic vinegar, 1 Tbsp fresh dill, and 1 Tbsp fresh parsley. Simmer for another 20 minutes.
- Add the lemon juice, peas, and pea brine.
- Season with the remaining herbs, freshly cracked black pepper, and more salt if needed.
- Serve with a dollop of yoghurt if you wish.
Notes
-Freeze leftover borscht in individual servings for quick and easy weeknight meals.
-Adapted from ReBar.
I honestly did not know of all those benefits of beet and I am especially surprised by the protection they offer against birth defect. They are so pretty too and your dish is beautifully photographed. x
Looks great. I would never have thought to put peas in borscht, but Rob loves peas and borscht, so perhaps I will try it next. I like white beans in mine so it is not too far of a stretch. 🙂 I am also curious about your sauerkraut soup. Terry has a fabulous one in Vegan Eats World that I adore but I’d love a new sauerkraut soup to try.
PS> I love the chipped bowl. 🙂
This sauerkraut soup recipe isn’t vegan, but I suppose it could be easily if you were to replace the cream with cashew cream or similar. But the borscht is the kind of thing I’m craving these days – much more on the light side!
What a great sounding soup, I love beets and am always looking for new ways to use them. It wonderful taking ideas from other cultures makes life much more interesting 🙂
It does indeed! I never would have thought of soup at Christmas dinner let alone borscht, but I’m happy to have it as a part of my tradition now.
Such a delicious and nutritious soup! Perfect for in between a hearty Christmas morning breakfast and an evening of never ending food and drink. So glad you are part of our Christmas traditions for good.
Well our Christmas traditions seem to involve escaping to the sun these days, but hopefully one of these years we’ll get together for a proper Christmas again.
Pea Brine? What an interesting trick! I will have to remember that. This soup looks awesome!
It really adds something special to the soup. I hope you give it a try!
I am very intrigued by the idea of that sauerkraut and white bean soup! I don’t think I’ve ever had any soup with kraut in it before. Please share sometime! And in the meantime, I have at least eight or ten beets in our refrigerator, and am excited to make myself a huge pan of this borscht. 🙂
Perfect timing then! I hope you put your beets to good use 🙂
This is definitely the prettiest bowl of borscht that I’ve ever seen! Enjoy the time with your parents 🙂
Thanks Sonali!
I have a favourite borscht but I’ve never made pierogi. Your borscht looks scrumptious (I’ve never seen peas in a borscht!) , and so beautifully photographed too. Enjoy your fleeting visit with your folks. 🙂
Pierogies are delish but a pain to make. It’s a labour of love spending a day pinching all those little dumplings! The borscht is a nice addition to the Christmas table, especially this red and green version. I’ve seen your blended beet soup on your site, is that your borscht or do you have another recipe I haven’t seen?
I love beets, but I’ve never had borscht. It looks beautiful. If I have the time to make this before the holidays I will, if not, I’ll wait until January. Thanks for the nutritional info, now I love them even more!
Borscht is a great January soup as well. I’m planning on a big batch for the freezer once I get back from my holiday.
My husband is Ukrainian, so I am super excited to try this recipe out! Any chance of getting that white bean and saurkraut soup? That also sounds delicious!! 🙂
It is delicious, and luscious cream filled goodness. Not a typical recipe on The Muffin Myth, but perhaps I’ll post it one day!
Very flattering of you to say.
If Paul’s mom is the queen of soup, then you are the queen of pierogies. They are delicious.!
Not only is this a Ukrainian Christmas tradition, but it does freeze well and is our ‘go to’ recovery meal after any holiday. Or before one for that matter. The original recipe which came from the grandparents also contained dried peas. It made for a thicker soup, with a bit more protein I suppose.
Well it’s true! This year’s pierogies came out well, and there wasn’t even one left after our Christmas dinner. Definitely more borscht will be made in January, it’s such a great winter soup!