Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Recipe Sleuth: Domku’s Borscht
Comments () | Published December 30, 2009
When a customer asked Domku chef/owner Kera Carpenter to make a Ukrainian-style borscht, she didn’t consult a cookbook: “I saw a picture of what it’s supposed to look like and went from that.” The result is a hearty soup that Carpenter says “allows the sweetness of the vegetables to be the dominant flavor.”

The reader who asked us to find out Carpenter’s method isn’t the only one who wants to make it at home: “I get requests for this recipe all the time from customers,” she says. It’s one of the most popular soups at the Petworth restaurant.

Ukrainian Borscht

Serves 4 to 6.


2 large carrots, peeled and julienned (cut into small strips)
1 large celery root, peeled and julienned
2 turnips, peeled and julienned
2 parsnips, peeled and julienned
4 medium beets, peeled and julienned
1 medium onion, peeled and julienned
½ head cabbage, shredded
6 tablespoons vegetable oil
1 to 2 bay leaves
1 small bunch parsley
Salt and pepper to taste
3 to 4 vegetable-bouillon cubes (you can also use vegetable broth, but Carpenter couldn’t give an exact amount; she uses enough to cover the vegetables by 2 inches)
Sour cream for serving

In a stockpot, pour in about 6 tablespoons of vegetable oil. Add the onions and cook until browned. Add the remaining vegetables, a bay leaf or two, one bunch parsley uncut and tied into a bunch for easy removal, 3 to 4 cubes of organic vegetable bouillon (you could make your own vegetable stock, but this rapid method works just as well). Cover the vegetables with cold water to about 2 inches above the ingredients. Bring to a boil and cook until the vegetables are all well cooked. Add salt and pepper to taste. Remove the parsley and bay leaves before serving. Ladle the soup into bowls, adding a dollop of sour cream to each serving.

For the non-vegetarian version, you can add pieces of cubed pork stew meat and thick-cut bacon into the pot before cooking the onions. Brown the meat, then add the onions.

Leaving the soup on heat for long periods will dull the vibrant color of the beets to a brownish hue. It’s best to heat the amount you need just before serving.

Related:

Recipe Sleuth: 701's Halibut With Coconut/lime emulsion
Recipe Sleuth: PS 7's Lavender Brulee Cake

 

Subscribe to Washingtonian
Follow Washingtonian on Twitter

More>> Best Bites Blog | Food & Dining | Restaurant Finder

 

Categories:

Recipe Sleuth
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 08:15 AM/ET, 12/30/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs