Deconstructed Borscht Bowl is inspired by Eastern European borscht made of beet, potato, cabbage, sour cream and dill. Here, we just arrange the winter vegetable components into a bowl for a hearty warming winter meal.
5cupsvegetable, beef, or chicken stockhomemade, purchased, or made from bouillon
1 ½poundsbeets, cooked and peeled
2cupssauerkraut, homemade or purchased
8ouncessour cream or cashew sour cream (recipe below)for dairy-free/vegan option
2-3teaspoonshorseradish, freshly grated or prepared
1/2 cupchopped fresh dill, packed
salt + pepper to taste
Cashew Sour Cream
1cupraw cashew pieces (no need for the more expensive whole nuts here)Where available, Trader Joe's is a good source for most nuts, including cashews.
2½Tbsp.lemon juice or apple cider vinegar, or a mix of both
Deconstructed Borscht Bowl
Preheat oven to 400°. Rub the potatoes with olive oil and place them on a baking sheet. Sprinkle them with coarse salt, and with a sharp knife, cut a 2"-3" slit in the top of each potato. Roast until a knife inserted into the center offers no resistance and they give in to a little squeeze. Depending on your oven, this may take 40 minutes to an hour.
Bring the stock to a simmer in a large saucepan. Cut the beets into chunks and pulse them 12-15 times in a food processor to a fine irregular mince. Stir the minced beets into the simmering stock. Taste for salt and add more to the broth if needed, along with some freshly cracked black pepper. Squeeze most of the brine from the sauerkraut and gently warm it in a microwave oven or small saucepan. Stir together the sour cream or cashew sour cream, horseradish to taste, and most of the dill, reserving some dill for garnish.
Place each potato into its own wide bowl, and crack it open along its slit by pinching the potato together and toward the center like a Chinese fortune teller (cootie catcher.) Ladle the hot beets and broth over each potato. Place a big dollop of herbed sour cream on the potato. Pile on the sauerkraut, and garnish with the remaining dill. Serve piping hot.
Cashew Sour Cream
Cover cashews in boiling water and soak at least one hour up to overnight, and drain, OR (my favorite method) place the cashews and cover with water in an electric pressure cooker and cook on high for 8 minutes. Allow to cool, and drain.
Place the drained cashews the lemon juice and/or apple cider vinegar, and salt in a blender. Blend on high until it is completely smooth, scraping down the sides often. Taste for sourness, and add more lemon juice/apple cider vinegar to taste. Store in the refrigerator. Cashew sour cream will thicken as it chills. It will keep in your fridge about one week, and it can also be frozen. Stir well between uses. Makes about 14 ounces.