-
1. Place the dried white beans in a large bowl, cover with cold water by at least 5 cm (2 inches), and soak overnight or for at least 8 hours. Drain and rinse well.
1 cup Dried white beans (cannellini or Great Northern)
-
2. Transfer the soaked beans to a pot and cover with fresh cold water. Bring to a boil, skim any foam, then reduce heat and simmer for 45–60 minutes until just tender but not falling apart. Drain and set aside.
1 cup Dried white beans (cannellini or Great Northern)
-
3. In a large heavy-bottomed pot, melt the butter over medium heat. Add the leek (white and light-green parts, sliced into half-moons) and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
1 piece Leek,
2 tbsp Butter
-
4. Add the garlic (thinly sliced) and cook for 1 minute until fragrant. Add the parsnip and celeriac (both peeled and cut into 1.5 cm cubes) and stir to coat in the butter for 2 minutes.
2 piece Parsnip,
0.5 piece Celery root (celeriac),
4 clove Garlic cloves
-
5. Pour in the vegetable broth. Add the bay leaves, allspice berries, peppercorns, and dried marjoram. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 10 minutes.
6 cup Vegetable broth,
2 piece Bay leaves,
1 tsp Dried marjoram,
4 piece Allspice berries,
0.5 tsp Black peppercorns
-
6. Add the potatoes (peeled and cut into 1.5 cm cubes) and the cooked white beans. Simmer for 15–20 minutes until the potatoes are completely tender and beginning to give the broth some body.
1 cup Dried white beans (cannellini or Great Northern),
3 piece Waxy potatoes
-
7. Remove and discard the bay leaves and allspice berries. Using a ladle, scoop out about one-quarter of the beans and potatoes into a bowl, mash them roughly with a fork, then stir them back into the pot — this naturally thickens the broth without adding flour.
-
8. Stir in the apple cider vinegar and prepared horseradish. Season generously with salt and white pepper. Taste and adjust — the soup should be pleasantly tangy and well-seasoned. Simmer for 2 more minutes.
3 tbsp Apple cider vinegar,
1 tbsp Prepared horseradish,
1 tsp Salt,
0.5 tsp White pepper
-
9. Remove the pot from heat. Spoon the sour cream into a small bowl and whisk in a ladleful of the hot broth to temper it, then stir this mixture back into the soup — this prevents curdling and creates a silky, creamy finish.
0.8 cup Sour cream
-
10. Ladle the borscht into deep bowls. Halve or quarter the hard-boiled eggs and nestle them into each bowl. Scatter freshly chopped parsley over the top and serve immediately with crusty rye bread if desired.
4 piece Hard-boiled eggs,
0.2 cup Fresh flat-leaf parsley
By mansi