Must Try: Love Soup
Here's a recipe for a classic soup, updated with a modern twist for Valentine’s Day.
PHOTO BY LEAH LIZARONDO
I must admit that “borscht” is not the most romantic word. It is not the word that sweet nothings whispered in ears are made of. But it most certainly is the color of love. And boy do I love borscht. In fact, I like saying it over and over again. Try it: borscht, borscht, borscht. It's fun!
For those of us who make an effort to use local ingredients, this soup is redemption. Hands down, it is the most beautiful soup you can make with what’s on hand in the middle of winter: beets, carrots, cabbage, onions. That’s really all it takes for spoonfuls of sweet, sour and salty all at once.
Like any traditional food, there are many many iterations of borscht. My version uses the most minimal ingredients. However, instead of the traditional sour cream, I like serving my borscht (come on, say it out loud!) with a dollop of my go-to and ultra-versatile Brazil nut pate. The hit of creamy garlicky lemony accent perfectly rounds out this most perfect winter soup.
- 2 tablespoons olive oil
- 2 teaspoons marjoram (optional)
- 8-10 small beets (or 1 pound), peeled and julienned
- 1 large onion, sliced
- 2 large carrots, julienned
- ½ head of savoy cabbage, shredded
- 6 cups really good vegetable stock
- Up to ¼ cup apple-cider vinegar
- Salt to taste
- Pepper to taste (I like lots)
- Chopped parsley for garnish (optional)
- Dollop of Brazil nut pate (optional). Recipe here.
- In a stock or soup pot, sauté onions, beets and carrots with a pinch of salt over medium heat until onions are soft. Add marjoram.
- Add broth and cabbage. Bring to a boil and simmer until vegetables are soft, about 10-15 minutes.
- Add the apple-cider vinegar and season with salt and pepper. Stir.
- Serve with a dollop of sour cream or Brazil nut pate and chopped parsley.