Leafy greens are full of important nutrients like folate, iron, and vitamin K, and their consumption has been demonstrated to be beneficial to human health in a number of ways. Consumption of leafy green and cruciferous vegetables has been shown to reduce the risk of cardiovascular disease and cancer.
This week’s recipe highlights red cabbage in a hearty Ukrainian borscht, which also gets a healthy boost from a fellow superfood, beets. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“The perfect borscht is what life should be but never is.”
Aleksandar Hemon
Ukrainian Borscht
Editors of Time Life Books, The Good Cook/Techniques & Recipe Series: Soups (1979)
Notes
To make fermented beat liquid: Grate peeled raw beets into a pot. For 5–6 beets, add 2 quarts warm water, a chunk of rye bread, and 1 teaspoon sugar. Cover and leave in a cool room for 3–4 days, then strain. The liquid will keep refrigerated in a tightly closed bottle for several weeks.
Ingredients
- 3 lbs beef brisket or shank, or a mixture of beef and smoked ham
- 2½ quarts water
- 2 onions
- 1 bay leaf
- Salt and pepper
- 1 red cabbage, halved, cored and coarsely chopped
- 2 cups fermented beet liquid (see below; you can substitute unseasoned rice vinegar to taste, but other vinegars could be used)
- 6 red beets, washed but not peeled
- 1½ tablespoons flour
- Finely chopped parsley
- Garnishes: fried fresh pork sausages, kasha, piroshki, boiled buckwheat groats, and/or sour cream, which serves as a nice counterpoint to the vinegar
Instructions
- Put the meat into a large pot with the water, onions, bay leaf, salt, and pepper. Bring to a boil, skim, partially cover, and simmer for 2–3 hours.
- Strain the stock, reserve the meat, and return the stock to the pot. Add the cabbage and fermented beet liquid or vinegar. Simmer for 1 hour.
- Meanwhile, bake the beets at 350˚F for 2–3 hours or until soft. Peel and chop the beets and mix with flour. Add the mixture to the simmering soup, and return to a boil. Correct the seasoning. Cut the reserved meat into small pieces, add to the soup, and reheat for a few minutes.
- To serve, add parsley to a soup tureen or to individual bowls, and pour in the soup. Serve accompanied by garnishes and/or sour cream and a good whole meal seed or rye bread.
- Serves 6.