the Nativity Fast starts 15 November (Philip's Fast too, since it starts
the day after St Philip's feast), so here's the borscht i make on fast
days. no meat, dairy or eggs - the broth comes from beets, cabbage,
potatoes and a little tomato instead of beef, and there's no sour cream
on it until Christmas.

POSTNY BORSCHT
serves 8 · prep 25 min · cook 1 h 10 min

INGREDIENTS

2 tablespoons olive oil
1 large onion, diced
2 medium carrots, grated
2 medium beets, peeled and grated
1 tablespoon tomato paste
8 cups water or vegetable broth
3 medium potatoes, peeled and cubed
1/4 medium green cabbage, shredded
1 red bell pepper, diced
2 bay leaves
1 tablespoon red wine vinegar or lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh dill
Salt and black pepper to taste

STEPS

1. Heat the oil in a large pot over medium heat. Add the onion and
carrot and cook until the onion is soft and golden, about 8 minutes.
2. Stir in the grated beets and tomato paste. Cook 5 minutes, stirring,
until the paste darkens and the beets smell sweet.
3. Pour in the water or broth. Add the potatoes, cabbage, bell pepper,
and bay leaves. Bring to a boil, then lower to a steady simmer.
4. Cook uncovered until the potatoes and cabbage are tender, 25 to 35
minutes.
5. Stir in the vinegar, garlic, and dill. Season with salt and pepper.
Simmer 5 minutes more, then rest off the heat for 10 minutes so the
color and flavor settle.
6. Ladle into bowls. On non-fasting days this is traditionally finished
with sour cream; during a fast, serve it plain with extra dill and
black bread.

NOTES

Orthodox fasting: no meat, dairy, or eggs. Skip the oil and cook the
vegetables in water or beet broth on oil-free days. Vinegar or lemon
keeps the beets bright. Do not add sour cream during a fast.
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