Postny Borscht
A meatless beet soup for Orthodox fasting days. The broth is built from beets, cabbage, potatoes, and a little tomato instead of beef, and it is served without sour cream. olive oil is used on oil-allowed days; on strict days, sweat the vegetables in a splash of water.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, grated
- 2 medium beets, peeled and grated
- 1 tablespoon tomato paste
- 8 cups water or vegetable broth
- 3 medium potatoes, peeled and cubed
- ¼ medium green cabbage, shredded
- 1 red bell pepper, diced
- 2 bay leaves
- 1 tablespoon red wine vinegar or lemon juice
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh dill
- Salt and black pepper to taste
Instructions
Heat the oil in a large pot over medium heat. Add the onion and carrot and cook until the onion is soft and golden, about 8 minutes.
Stir in the grated beets and tomato paste. Cook 5 minutes, stirring, until the paste darkens and the beets smell sweet.
Pour in the water or broth. Add the potatoes, cabbage, bell pepper, and bay leaves. Bring to a boil, then lower to a steady simmer.
Cook uncovered until the potatoes and cabbage are tender, 25 to 35 minutes.
Stir in the vinegar, garlic, and dill. Season with salt and pepper. Simmer 5 minutes more, then rest off the heat for 10 minutes so the color and flavor settle.
Ladle into bowls. On non-fasting days this is traditionally finished with sour cream; during a fast, serve it plain with extra dill and black bread.
Notes
Orthodox fasting: no meat, dairy, or eggs. Skip the oil and cook the vegetables in water or beet broth on oil-free days. Vinegar or lemon keeps the beets bright. Do not add sour cream during a fast.