Borscht Soup With Lump Crab Tea Sandwiches

Borscht Soup

How to re-create this recipe:


(Yields 3 quarts) 

  • 2 quarts of unsalted Vegetable stock 
  • 1 quart of Water
  • 2 Tbsp’s of Palm Oil
  • 2 White Onions (small diced)
  • 3 Garlic cloves (minced)
  • 2 Bay Leaves
  • 1 Tsp of dried Marjoram or 1 Tsp of Thyme
  • 2 Celery Stalks  (sliced thinly)
  • 2 Parsnips (peeled and grated)
  • 1 Horse Carrot (peeled and grated)
  • 1 leek (white and light green parts) thinly sliced
  • 1/2 a Savoy cabbage (shredded) 
  • 2 Red Beets (peeled and grated)
  • 2 Tbsp’s of Red Wine Vinegar
  • 1- 8 Oz container of Sour Cream 
  • 1-16 Oz can of Lump Crab Meat (optional)
  • 1/4 cup of chopped Dill
  • 1 package of pre-cut Black bread (optional)
  • Salt and Black Pepper to taste
  • Unsalted butter (as needed to toast bread, which is optional)

Putting it together:

  1. In a medium stockpot bring your Vegetable Stock and 1 quart of water to a simmer. 
  2. While waiting for your stock to heat up, prepare all your vegetables. Make sure to wash the vegetables well and peel them.
  3. Mince the garlic cloves, small dice your 2 onions, thinly slice your celery stalks, grate the carrot, grate the red beets, and shred your cabbage. 
  4. In a large stockpot heat the 2 Tbsp’s of  Palm Oil on medium to high heat and add your onions and garlic. Saute until onions are translucent for about 5 minutes , stirring frequently.
  5. Add your celery, carrot, leeks, cabbage, and parsnips. Cover and simmer for about 8-10 minutes, until your veggies soften (stirring occasionally).
  6. Add your Vegetable stock and bay leaves and continue to simmer for about 10 minutes. Add salt and black pepper to taste. Add your beets and continue to simmer for about 15 minutes.
  7. Add your dill and red wine vinegar and adjust seasoning to taste. 
  8. When your soup is almost ready, you can spread some butter on 2 pieces of black bread and toast the bread. Afterwards, add some lump crabmeat in between the 2 slices and slice the bread diagonally. 
  9. When plating your soup, garnish with a dollop of sour cream. 

Nourishment for your body:  Borscht is a nice soup to have during cooler Fall days and great on a cold winter night. The colors are reminiscent of this time of year, when all the leaves start changing colors. Beets are packed with nutrition! The tops of Beets/Beet greens can also be sautéed. Beets are high in Iron and folate (helps to keep the cells in the body healthy). Beets contain betaines which helps protect  the cells in the body from environmental stress and inflammation. It helps the body process toxins. Betaine also helps to improve stamina by increasing oxygen to the blood which can help with athletic performance. Savoy cabbage is high in vitamins C and K. 1 cup of this provides 36 percent of the daily value for vitamin C. There are studies that have found a link between high consumption of vegetables in the brassica family and a reduced risk of cancer. In a nutshell, brassica family vegetables contain something called glucosinolates which inhibits cancer causing substances. Savoy cabbage in particular has  the highest level of glucosinolates. 

Tips when cooking: Prepping all your vegetables using a food processor will speed up your prep time. There are many different variations to Borscht soup but a classic recipe usually calls for cubed beef and potatoes. Instead of vegetable stock, you can use chicken or beef stock. Black bread is typically made with Rye flour and a sourdough starter. “Mestemacher Pumpernickel Bread” is a pre-packaged dark bread that can be found in most grocery stores. I find the lump crab to be a nice pairing with this soup because both have a subtle sweet flavor. Depending on how many people you are feeding, you may have a lot of crabmeat leftover. You can store it in the fridge for up to 5 days or freeze it in either zip lock bags or a container for up to 2 months. 

Borscht fixings


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