Recipe: Borscht Topped With Sour Cream

Normalizing psychiatric care is vital and there are some things everyone should know.

Stigma

Look, not all of us with mental health issues are blatant, eating other people’s faces on the side of a highway in Florida. Most people who seek or are in need of psychiatric care are average folks you interact with regularly: your colleague, your grandchild, your mail person, your stepdad, the person two people behind you in line at the grocery store, yourself.

Unfortunately it’s common for a lot of people to suffer in silence and confusion. Not only do they need care, but they also often have no idea where to begin in terms of finding the right doctor, are overwhelmed by the expense and, most unnecessary of all, have to deal with the crippling stigma attached to mental health issues.

I think a lot of de-stigmatizing begins with open, judgement-free discussion. There is no shame in seeking mental health care you need, just like there is no shame in having to use a crutch, getting braces, having LASIK, etc. There is no shame in getting help with or correcting something in order to have better quality of life. Empathy and understanding surrounding mental health are paramount. Let’s start today.

Now… borscht!


Borscht is a fabulous, flavorful soup (stew?) that is a staple to the good people of frickin’ freezin’ Russia. So, if you’re weathering frightful weather this February this is a good option. If it’s not cold where you are this soup is A) red and therefore on brand for the month of February and B) a good excuse to pair a meal with vodka. * shrug *

Ingredients

Borscht:
1 T coconut oil
1/2 yellow onion, thinly sliced
1 t caraway seeds
4 carrots, thinly sliced
3 beets, peeled and diced
3 russet potatoes, peeled and diced
4 c red cabbage, shredded
6 c vegetable broth
1 T apple cider vinegar
sea salt to taste
black pepper to taste
cashew sour cream
fresh dill, chopped
fresh parsley, chopped

Sour Cream:
1 c cashews
1/2 c water
1 T lemon juice
1 t apple cider vinegar
1/4 t sea salt
1/4 t Dijon mustard

Instructions

Borscht:

  1. Heat oil over medium heat in a large pot. Add onions and sauté until translucent, about five minutes.
  2. Stir in caraway seeds, cooking for about 30 seconds.
  3. Add carrots, beets, potatoes, and cabbage to pot, stirring to combine.
  4. Pour in vegetable broth and bring mixture to boil. Reduce heat to a simmer for 30 minutes until vegetables are tender. (I found beets to be the last to cook and the best veggie to test for doneness.)
  5. Stir in apple cider vinegar, sea salt, and pepper.
  6. To serve, top with cashew sour cream, fresh dill, and parsley.

Sour Cream:

  1. Cover cashews in boiling water and let sit for an hour. Then, drain and rinse.
  2. Combine cashews, water, lemon juice, vinegar, sea salt, and mustard in a blender and blend until mixture is smooth and creamy.
  3. Top each bowl of borscht with a generous dollop. Store leftover sour cream in an airtight container in fridge.

Serves 6-8.

Adapted from Vegan Borscht and Vegan Sour Cream.


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