Doc April's Delicious Dishes: November 2010

A trip to Richmond, VA for some quality time with dear friends resulted in a family recipe lesson in how to make the trademark soup of Russia and much of Eastern Europe: Borscht. Famous for its deep reddish-purple color, borscht is a nutritiously rich soup packed full of vitamins and minerals from the primary vegetable components comprised of beets, cabbage, carrot, and potato.

Apparently in some countries, tomato may actually serve as the main ingredient while beets serve as secondary; and some variations are known as "tomato paste" borscht (which may explain why one of the secret ingredients in this family recipe is tomato paste). I'm not quite sure what type of recipe this would be classified as, whether Ukranian, Russian, Polish, Lithuanian; but regardless it is absolutely delicious and rather simple to make.

Ingredients:
1/2 lb. boneless, skinless chicken thighs
1/2 medium-large onion
2-3 small-medium beets, shredded (about 1 1/2 - 2 C)
7-8 small to medium sized potatoes (Yukon gold or red), peeled and diced
1/2 medium green cabbage, shredded (about 3 C)
2 large carrots, shredded (about 2/3 C)
2 T tomato paste
1 T ketchup (optional)
Cayenne pepper, salt, black pepper
Olive oil (any kind)

Step 1:
Coat the bottom of a large stock pot with olive oil Wash and dry the boneless, skinless chicken thighs (I typically wear disposable gloves for sanitary purposes and easy hand washing afterwards), cubing the thighs into the stock pot. I use kitchen scissors to do this (clean-up of scissors is far easier than a knife and cutting board). Add half of a medium-large onion whole to the pot, and quickly sear chicken on med-high heat, about 2-3 minutes. Add about 6-7 cups of water to the pot, and maintain at med-high heat until stock comes to a boil. Reduce to a simmer as stock comes to a boil, skimming foam and fat off of the top.

Step 2:

While chicken stock simmers, shred 2-3 small-medium beats using the medium size hole on a hand grater, or the shredding disc attachment for the food processor. Heat 2-3 T olive oil in a small skillet and add shredded beats. Season with a pinch of cayenne pepper. Saute on med-high for about 5 min or until slightly softened, they will just begin to get shiny and slightly translucent.

Step 3:

Add sauteed shredded beets to chicken stock. Simmer for 5-7 minutes (no more). Save the skillet for later (no need to clean it).

Step 4:

While beets are simmering, peel 7-8 medium yellow (Yukon gold) or red potatoes and dice into 1/4 to 1/2 inch pieces.

Step 5:

Add potatoes to soup, simmering until almost tender to cut (al dente), about 5 min. Continue to skim foam off of the top. While the potatoes are simmering, the cabbage can be shredded using the food processor, or by hand using a grater or knife to finely chop the cabbage into shreds.

Step 6:

Once potatoes are just al dente, add 2 1/2 - 3 C finely shredded green cabbage. Meanwhile, shred 2 large carrots, again using either the food processor or a hand grater. Heat another 2-3 T oil to the same small skillet used for the beets in Step 2, add shredded carrots, a pinch of cayenne pepper, and 2 T tomato paste (as well as 1 T ketchup if desired). Saute shredded carrots until slightly softened, about 5 min, and add shredded carrots to the soup.

Step 7:
Add the seasoning packet, which can be purchased at most Russian food stores. The following website is provided on the package (www.arikon.ru), and may perhaps assist in locating the seasoning packet. This is not a necessary item and may be compensated for using a variety of dried spices given that the packet ingredients are: iodized salt, beet, carrots, garlic, onion, chilly (red hot pepper), coriander seeds, parsley, dill, black pepper.