Dry borscht / Prophylactic self-isolation series. Day 237th.

baked shredded vegetables in a baking bowl with wooden spoon on a top and small bowl with oil and spices aside

Drop intro

One of the most famous dishes of Ukrainian cuisine is borscht – a soup made mainly with beetroots, which give the dish its distinctive red color. These days vegan versions are already available, just search on internet.

My recipe is something different. Vegetable ingredients are similar to those like in a traditional borscht, however, the liquid is missed! That is why I call it dry borscht! In fact, it is a salad from hot baked veggies.

It is not an attempt to transform traditional carnivore version to vegan style, no! I just use beetroots my way:)

Recipe

Before you start (more info on a page 2)

Passive time

20 min

Active time

15 min

Equipment

grater, oven

Servings

2-3

For note: 20 min in passive time are needed for baking

Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed

ingredienteuus
beetroots4 small / 400 g4 small / 14 oz
carrot1 piece / 100 g1 piece / 3.5 oz
parsley root 1 / 100 g1 piece / 3.5 oz
sweet green peas, frozen of fresh100-150 g100-150 g
dill, freshhandfulhandful
all spice1010
olive oil2 Tbsp2 Tbsp
List of ingredients for Dry Borscht

For note: choose firm small or medium-sized beetroots as they rich in color and nutritional value; avoid big beetroots as they are overgrown, will contain less flavor and be harder to chew.

Carrot and parsley roots should also be firm and nice looking.

Never use half-withered, half-worthless veggies for any dish!

How to make it:

  • You may slice all veggies using most overlooked, the largest horizontal holes of a grater box (side 1)
  • or shred it using the most famous part of a grater box with bigger holes (side 4)
shredded beets, carrot and parsley root on a baking paper
  • preheat oven till 180 C / 350 F, spread veggies evenly on a baking paper and bake for 25 min (sliced veggies) or 15-20 min (shredded, smaller veggies)
  • When 10 min before the end of baking left – put a small heat-resistant bowl with oil and spices in an oven
  • If using frozen peas – put it into hot water for 5 min and drain
  • Cut dill
  • Combine baked veggies, peas and dill in a serving bowl, serve oil with spices separately. It is ready!
veggies and pieces of bread on a plate with a fork and knife aside, top view
Dry borscht – version 1 with veggie slices. Baked sweet potatoes are optional – these sweet potatoes came from my balcony garden! There is also a home-baked rye bread
baked shredded vegetables in a baking bowl with wooden spoon on a top and small bowl with oil and spices aside
Dry borscht – version 2 with shredded veggies. I use olive oil with all spice aside because then it is your choice – to put it on or not. I like just to chew a few kernels of all spices

You may like my other recipes with beetroots too!:

Images and text © Dr. A. Palatronis / www.z-antenna.com

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