My chicken Borscht: no meat, just stock

Grandparents visited us tonight. I prepared grandfather his favourite dish: Borscht Soup.  As he dislikes meat and currently can only eat velvety soups, I puréed the borscht and used chicken stock for flavour.

Puréed chicken borscht topped with sour cream (Smetana) and chives.

For my chicken borscht, you will need: 2 red onions, grated; 1 horseradish, grated; 2 parsnips, grated;  1/2 celeriac, grated; 1/2 white cabbage, grated;  1/2 red cabbage, grated; 3 carrots, grated,  1 leek, finely chopped;  6 beets, grated;  Extra-virgin olive oil for sautéing the veggies.

You will also need: 1/2 cup red wine vinegar;  1 1/2 l boiling water;  1 l chicken stock;  2 tbsp sugar;  200 g pickled beets, grated;  4 potatoes, grated;  1 cup chopped herbs (e.g. parsley, coriander, spring onion);  200 g tomato paste;  salt & pepper; 1 ts smoked paprika powder (mild, "La Chinata"). 

Garnish:  sour cream (Smetana) and chopped chives

Preparation:  Sauté the grated veggies in batches and transfer into a pot with vinegar, water, stock and sugar. When the water starts to boil, turn the heat down and let it simmer for 30 minutes. Finally, add the rest of the ingredients and again let it simmer, this time for an hour or so. Serve with sour cream and chopped chives. You can freeze the remaining soup.

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