Growing up, I proclaimed a dislike for borscht, but the truth is, I didn’t try it or beets at all until I was much older. Only then did I realize how much I was missing out on this great recipe from my mom! This was a tough one to get down “on paper” because it’s one of those she just kind of makes (likely learned it along the way from her mother, aunt, or grandma, as we are of Ukrainian heritage). Without meaning to, this recipe also closely follows the ayurvedic principles and is good for newborn moms.
- 2 Tbsp vegetable oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 – 5 C vegetables, including beets, peeled and diced; carrots; celery; green beans
- Himalayan rock salt to taste
- ½ tsp pepper
- 10 C water (or enough to just cover the vegetables)
- Dollop of sour cream or Greek yogurt
In large Dutch oven, heat oil over medium-high heat and then add onion and garlic. Stir occasionally, until softened, about 4 minutes.
Stir in vegetables, salt and pepper, and cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.
Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until beets are tender, ~ 40 minutes. Stir in sour cream or Greek yogurt just before serving.