Real borscht is one of the triumphs of home-style cooking. For best results, it must be made in big batches and savoured over a couple of days. The burdock adds immune-system-building nutrition and a fantastic nutty and chewy texture to the soup.
1 cup (250 mL) diced onions
2 cups (500 mL) diced mushrooms (chanterelle, lobster, morel, etc.)
2 cups (500 mL) diced burdock root
1 cup (250 mL) shredded carrot
1 cup (250 mL) diced celery
2 Tbsp (30 mL) minced garlic
4 quarts (4 L) mushroom vegetable broth (here) (or water)
4 cups (1 L) shredded cabbage
4 large potatoes, peeled and diced
2 cups (500 mL) diced cooked beets
½ cup (125 ml) fresh chopped dill
1 cup (250 mL) sour cream
2 green onions, finely minced
Heat a large soup pot over medium-high. Add the oil and onions and sauté until the onions soften and just begin to brown. Add the mushrooms and continue to cook until all moisture is evaporated. Add the burdock root, carrot, celery, and garlic. Sauté until the vegetables soften, about 5 minutes.
Add the broth and bring the soup to a boil. Add the cabbage, potatoes, and beets. Bring back to a simmer and cook until the potatoes are tender, about 10 minutes. Add the dill and stir to mix.
The soup is best when made a day in advance, cooled, and reheated to order. Garnish with a dollop of sour cream and a sprinkling of green onions.
SERVES 6–8