De Ma Cuisine



April 2012



Rachel’s Borscht – Episode 18

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Legacy, Soups, This Week's Feast, Thoughts, Vegetables, Vegetarian

I missed Oma this past weekend especially. She used to make a traditional Easter bread called Paska. I thought of her as I made it. Since I’m missing her, since I have some beets to use, and since the weather is cool right now, I’m making Borscht for this week’s episode of A Cooking Show with Rachel O. Oma made the best Borscht. Mine is not as good. I’m not sure I could ever make anything as good as she did. Not being self-deprecating, she was just a great cook.

Borscht traditionally has things like cabbage, beets, beef, dill, and potatoes. This version has more veggies (why not?!) and no meat or dill (I didn’t have any). From this week’s Abundant Harvest Organics box, there are: parsnips, carrots, beets, cabbage, spring onions, fresh garlic, tomatoes, and a daikon radish (from an older box: potatoes). Like I said, not traditional, but still so good! Top it with a dollop of yogurt or sour cream, and serve it with some good bread, and there’s dinner. Perfect for a chilly spring night.

I also made my own vegetable stock for the soup. My friend, Elizabeth, asked if I would show how to make some of these things I often have on hand (like stocks). So in this episode, I’ll not only show you how to make Borscht, but also Vegetable Stock.

I hope you enjoy it as much as we always do. And, make lots, it’s even better the next day!!!

Happy Eating!

Rachel’s Borscht – Episode 18

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 6-8

Rachel’s Borscht – Episode 18


  • 2 carrots, quartered and chopped
  • 2 parsnips, quartered and chopped
  • 1 daikon radish, quartered and chopped
  • 4 large or 6 small potatoes, chopped
  • 7 beets, peeled and chopped
  • 1 tomato, chopped
  • 1 spring onion, chopped
  • 1 fresh garlic, chopped
  • 1 small cabbage, shredded
  • 8-11 C veggie stock (or 6 C stock, 3-5 C water)
  • 2 T olive oil
  • 1 t salt
  • pepper
  • 1 T balsamic vinegar
  • 1/4 C white vinegar
  • 1 T honey
  • 1 T fresh lemon juice
  • yogurt, for topping


  1. Heat soup pot. Add oil. Add garlic, onion, and tomato. Smash tomatoes with potato masher. Cook a few minutes. Add all remaining veggies, except cabbage. Add salt, pepper, and white vinegar. Cook over medium heat, stirring occasionally, about 15 minutes, or until veggies are getting tender.
  2. Add honey, balsamic vinegar, and 8 C stock. Bring to a boil, reduce to a simmer, and cook 2-4 hours. Add 2-3 C more stock after an hour or two of cooking.
  3. (Add 2-3 C water, if needed, bring to a boil.) Add cabbage. Cook 30 minutes more.
  4. Add 1 T lemon juice.
  5. Serve topped with a dolup of yogurt.


The white vinegar is supposed to set the color of the beets, so they don’t bleed as much. It didn’t work in mine. 🙂 Borscht normally has beef and beef stock. I didn’t have any today, so I made a vegetarian version. It also normally has dill. I didn’t have any of that either. Borscht is always better the second day. I don’t know why. It just is.

This episode was sponsored by Abundant Harvest OrganicsBari Olive Oil Company, and Molly Jenson.

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