Quick, name a Russian dish. Bet borscht is the first thing that comes to mind. It’s practically a national dish in Russia, Ukraine and Poland.
Traditionally, this simple soup, also called borsch, starring beets (with a whole lotta other vegetables as supporting players) is made with beef or chicken stock and garnished with a dollop of sour cream. But this vegan version is a variation of a recipe I developed for the January/Feburary 2015 issue of Women’s Health magazine and gets its richness from a luxurious drizzle of walnut oil. You can also bolster this jewel-tone soup (using purple potatoes enhances its hue) with mushrooms and/or white kidney beans. I’d also garnish it with barley. Whatever add-ins you choose, the soup is an antioxidant superpower that will help boost your immune system.
Borscht is served hot or cold, but I love it hot with a side of Polska Foods’ Mushroom & Cabbage Pierogi, which I discovered at the Fancy Food Show in January. Talk about a meal that puts me in touch with my Ukrainian roots — Смачного!