Muristek
The ingredients are so flexible, and it keeps for so long, that borsch is the thrifty cook’s dream dish, being both filling and packed with nutrients
In support of the #CookforUkraine initiative‘My grandma would always say the spoon has to stand up straight [in a borsch] – it has to be full of vegetables,” says the Ukrainian cook and food writer Olia Hercules in a video we made together of her plant-based borsch. She adds that, while borsch is a soup, it’s also a hearty meal in itself that gets better with time, so she advises making a big batch and enjoying the leftovers over the following days.
What strikes me about borsch is that, beyond the beetroot, the other ingredients are pretty flexible, making it a great fridge-raid recipe to use up all kinds of vegetables. Add potatoes and/or any beans, other root veg such as parsnips, turnip or swede, and greens in the form of beetroot leaves or any cabbage or kale – I use both red and green cabbage in today’s recipe, which is in support of the #CookforUkraine initiative.
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