A hearty soup traditionally associated with the cuisine of the cold regions of the Eastern European and Central Asian steppes, the soup is primarily made with red beetroot, cabbage, onions, among other hardy vegetables. My signature variant for the Mabon season celebrations is one that includes homegrown acorn squash but excludes cabbage. Dried dill from our summer cuttings and a generous spoonful of plant-based sour cream crown the borscht with extra-flavor magic.
Prep Time: 20 min | Cook Time: 45-50 min | Serves: 6 | Difficulty Level: ♦ – Easy-Peasy
the soup
- 8 cups vegetable broth
- 2 medium sized acorn squash, about 3 cups
- 2 medium sized leeks, about 2 cups
- 2 large red beets
- 1 large potato
- 1 large carrot
- 2 stalks of celery
- 2 tbsp extra-virgin olive oil
- 1 tbsp dried dill
- 1 tbsp sweet Hungarian paprika
- 5 bay leaves
- 1 tsp salt
- 1 tsp liquid smoke
to top off
- Sour Cream dollop – plant-based (optional)
- Dash of fresh dillweed (optional)
Method
To clean the leeks, slice them lengthwise halfway through their width so the stalk doesn’t break off into individual layers. Let the cold tap water run through the length of the stalk until thoroughly rinsed.
On a cutting board, slice the leeks into ½” rounds. Set aside for later use.
Also, on the same board, cut the celery, potatoes, and carrots into ½” pieces. I leave the skins on for added fiber content, but you can peel them if preferred. Set aside.
Peel and grate the beets into a large bowl. Keep as much as juice as possible with the pulp while you grate them. The juice adds flavor and color to the soup. Set aside.
Peel and halve the acorn squash to remove the seeds. Cut the flesh into 1” cubes and set aside.
In a Dutch oven, sauté the leeks in oil until translucent. Add the celery and carrots and cook for 2-3 minutes. Then, add the acorn squash and potatoes to brown a few minutes. Tip in the grated beets, dill, bay leaves, paprika, the liquid smoke, salt, and finally the vegetable broth. Mix well with a spoon and adjust the salt if insufficient for your taste. Cover with a tight lid, bring to a slow boil over medium heat, and cook for 40-45 minutes.
Serve with sour cream hot or cold.
PAIRING SUGGESTION
Try it with the “Savory Acorn Squash Brioche“
