A hearty soup traditionally associated with the cuisine of the cold regions of the Eastern European and Central Asian steppes, borscht is primarily made with beetroot and cabbage. My signature variant for this season is a vegan acorn squash borscht, without cabbage, but with tons of dill weed and paprika (also traditional ingredients). You can serve it hot as a main dish with bread and sour cream, or cold as an appetizer. Very simple ingredients, easy-peasy recipe.
Prep Time: 20 min | Cook Time: 45-50 min | Serves: 6 | Difficulty Level: ♦ – Easy-Peasy
the soup
- 3 cups acorn squash, peeled and cubed
- 2 cups leek
- 2 large red beets, peeled and grated
- 2 stalks of celery
- 1 large potato – yellow
- 1 large carrot
- 8 cups veggie broth
- 2 tbsp evo oil
- 5 bay leaves
- 1 tbsp sweet Hungarian paprika
- 1 tbsp dill
- 1 tsp salt
- 1 tsp liquid smoke
to top off
- Sour Cream dollop – plant-based (optional)
- Dash of fresh dillweed (optional)
some quick kitchen magic
To clean the leeks, make a slice down the length to the core (halfway through the leeks’ width) so that the stalks don’t break apart into individual layers. Let cold tap water run through the length of the stalks until thoroughly rinsed.
On a cutting board, slice the leek into ½” rounds to obtain 2 cups. Set aside for later use.
Also, on the same cutting board, cut the celery, potatoes, and carrots into ½ “. Set aside.
Peel the acorn squash, cut it in half to remove the seeds, and cut the flesh into 1” cubes. Set aside.
In a Dutch oven, sauté the leeks in oil until translucent. Add the acorn squash and brown for 2-3 minutes. Include the rest of the chopped veggies, grated beets, the dill, bay leaves, paprika, and finally liquid smoke. Mix well with a spoon and let brown for 2-3 minutes on medium-high heat.
Add the broth, then salt to taste. Bring to a slow boil over medium heat. Cook for 40-45 minutes with the lid on.
Serve with sour cream and fresh dillweed, hot or cold.
PAIRING SUGGESTION
Try it with the “Savory Acorn Squash Brioche“
