What would you recommend as sub for the canned pea brine if I were to use my pantry dried green peas instead. I think if you cooked your dried peas and added them back in with a bit of the cooking water, preferably salted a bit, that should do it. Thanks for the reply! Another question I have is do you think kohlrabi would work in place of the red cabbage?
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. 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. 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 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. 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. This is definitely the prettiest bowl of borscht that I've ever seen! I have a favourite borscht but I've never made pierogi. Your borscht looks scrumptious I've never seen peas in a borscht!
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. It save so much time.
To safe the color add fried beets to the soup at the very end. Wash beef in cold water. Cut in 2 inch pieces. Put in the boiling water. Skim off the the scum. Lower the heat to medium and boil for minutes. While the meat is boiling prepare the vegetables. Slice cabbage and cut potato in 1 inch cubes. Add the cabbage and potato into the soup to boil with meat. Add 3 tsp of salt. Peel carrot and beets and grate them using large garter holes. Clean and chop the onion and garlic.
Heat the skillet and add 2 Tbsp oil. Add the garlic and onion and fry until it gets golden color. Add rated carrot and beets, and fry for minutes mixing thoroughly.
Remove and set aside. When the meat is cooked, add the fried carrot and beets. I made a big batch of creamy chilled borscht yesterday, using a recipe from Cooks Illustrated. The creaminess comes from sour cream and heavy cream - there's no broth, except for the cooking liquid from the beets water, a bit of white vinegar, sugar, salt. Anyway, there's much more than I can possibly enjoy over the next few days, so I thought I'd freeze it in individual portions.
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