Borscht is another Hanukkah classic that's been made pretty much the same way throughout the 20th Century. But this being the 21st Century, Paula Shoyer, who wrote the new cookbook The Healthy Jewish Kitchen, decided she would try to bring this venerable beet soup into the future. Paula told Tonia's Kitchen one way she's doing that is by using parsnips in place of potatoes. Not only does it make for a lighter soup, it also brings out the natural sweet flavor of the beets that make up the base of the soup. Paula adds that Borscht doesn't just have to be for Hanukkah. Serve it cold with sliced pickles in the summer, or later in the winter with some coconut milk. Truly a soup for all seasons!
MODERN BORSCHT:
BEET AND PARSNIP PURÉE
Parve, Gluten-free, Vegan, Passover • Serves 10
PREP TIME: 8 minutes • COOK TIME: 35 minutes • ADVANCE PREP: May be made 3 days in advance or frozen • EQUIPMENT: Measuring cups and spoons, cutting board, knife, vegetable peeler, can opener, large saucepan or soup pot, immersion blender or food processor, ladle, teaspoon
1 tablespoon avocado, sunflower, or safflower oil
2 large onions, halved and sliced
1 pound (450g) parsnips, peeled and cut into 2-inch (5-cm) chunks
3 large beets, peeled and cut into 2-inch (5-cm) chunks
6 cups (1.4L) water
1 large bunch dill, about 1½ cups (75g) loosely packed, plus some for garnish (optional)
¼ teaspoon kosher salt
1/3 cup (80ml) canned coconut milk (the creamy, not thin kind), optional)
1 half-sour pickle, halved the long way and sliced thin, for garnish (optional)
• In a large saucepan or soup pot, heat the oil over medium heat and add the onions. Cook, stirring occasionally, for 5 minutes, or until the onions look translucent. Add the parsnips, beets, and water and bring to a boil over medium-high heat. Skim off any dirty foam. Add the dill, salt, and white pepper, and reduce the heat to low; simmer covered for 30 minutes, or until the vegetables are soft.
• Purée the mixture for a full 5 minutes using an immersion blender, or purée in batches in a food processor. Add more salt and white pepper to taste.
• Serve the soup hot with a dollop of creamy coconut milk and a sprig of dill, or cold with sliced pickles, if desired.
