Not your bubbe’s borscht! This Modern Borscht is a puree of beets and parsnips and can be served hot or chilled and it’s hot pink!
Did you enjoy your Chinese food and a movie last night? I switched things up with Indian food (cause I’m crazy like that) and saw the new Pixar movie Coco (which I HIGHLY recommend even if you don’t have kids. So good.) I also managed to stop by my friend’s Christmas with my Pomegranate Cake from Sweet Noshings in tow- I used green frosting instead of pink so with the pomegranate seeds it looked like a wreath! Yes, this Jew even nailed Christmas. *Dusts shoulder off.*
Now, on to secular New Year’s Eve! (Because we all know the real NYE was sooo 3 months ago.) I’m not starting any new diet or anything lame like that, but I’ll probably have fewer latkes and more veggies in the new year. But I have a sparkly dress to look hot in, so let’s start now!
My friend Paula Shoyer just came out with her latest book: The Healthy Jewish Kitchen. Just in time!
You probably know Paula as the QUEEN of kosher baking. But she knows how to balance too. Her latest book has 80 sweet and savory healthy twists on Jewish recipes from a Spelt Chocolate Babka to Baked Potato and Scallion Lakes with Pickled Applesauce to Baked Schnitzel with Nut Crust. Yum!
But when I saw modern borscht, I was all about it. I LOVE borscht, and loved this east pureed twist on it.
It’s vegan, parve, gluten-free, kosher for Passover and can be served hot or cold. Borscht for everyone!
Modern Borscht: Beet and Parsnip Puree
Ingredients
- 1 tablespoon avocado sunflower, or safflower oil
- 2 large onions halved and sliced
- 1 pound 450g parsnips, peeled and cut into 2-inch (50cm) chunks
- 3 large beets peeled and cut into 2-inch (5-cm) chunks
- 6 cups (1.4L water
- 1 large bunch dill about 1 1/2 cups (75g) loosely packed, plus some for garnish
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon white pepper plus more to taste
- 1 tablespoon apple cider vinegar not in the original recipe, I added for tartness
- 1/3 cup 80ml canned coconut milk (the creamy kind) or Greek yogurt or sour cream
- 1 half-sour pickle sliced, for garnish
Instructions
- In a large saucepan or soup pot, heat the oil over medium heat and add the onions. Cook, stirring occasionally, for 5 minutes, or until the onions look translucent. Add the parsnips, beets, and water and bring to a boil over medium-high heat. Skim off any dirty foam.
- Add the dill, salt, and white pepper, and reduce heat to low; simmer for 30-40 minutes, or until the vegetables are soft.
- Add the apple cider vinegar (optional) and puree the mixture for a full 5 minutes using an immersion blender, or puree in batches in a food processor. Add more salt and white pepper to taste.
- Serve the soup hot with a dollop of creamy coconut milk or Greek yogurt or sour cream and a sprig of dill, or cold with sliced pickles, if desired (I used both for funsies).
- Make ahead: can be made 3 days in advance, or frozen.
