Borscht - soup made of beetroot

Borscht is a type of soup that originates from Eastern Europe, particularly from Ukraine. The word "borscht" itself comes from the Slavic word "borshch" which means "soup made of beetroot."

The soup typically contains beets as a main ingredient, giving it a distinctive red or purple color, and can also include other vegetables, meat, or beans.

List of ingredients for a traditional borscht recipe:

  • 1 pound (450 g) beef or pork, cut into small pieces
  • 6 cups (1.5 liters) beef or vegetable broth
  • 2 cups (500 ml) water
  • 3 medium beets, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 can (14 oz or 400 g) diced tomatoes
  • 1 small head of cabbage, chopped
  • 3-4 potatoes, peeled and diced
  • 2 bay leaves
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 tablespoon (15 ml) sugar
  • Salt and black pepper to taste
  • Sour cream and chopped fresh dill, for garnish

Optional ingredients:

  • 1 green bell pepper, chopped
  • 1 cup (250 ml) cooked white beans
  • 1 cup (250 ml) sliced mushrooms
  • 1 tablespoon (15 ml) paprika
  • 1 tablespoon (15 ml) caraway seeds

Note: Some variations of borscht also include beef bones, sauerkraut, and/or grated beets.

I used these ingredients:

  • 200g beef and 300g pork, cut into small pieces
  • 2 liters of water
  • 2 medium beets, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 400 g diced tomatoes ( canned)
  • ¾ small head of cabbage, chopped
  • 4 potatoes, peeled and diced
  • 2 bay leaves
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 tablespoon (15 ml) sugar
  • Salt and black pepper to taste
  • 1 tablespoon (15 ml) paprika
  • sour cream or yoghurt for a decoration/side dish

The preparation instructions using the listed ingredients:

  1. In a large pot, bring the water to a boil.
  2. Add the meat pieces and reduce the heat to medium-low. Let it simmer for about 30 minutes, or until the meat is tender.
  3. Add the diced beets, carrots, onion, and garlic to the pot. Stir to combine.
  4. Let the soup simmer for another 30 minutes, or until the vegetables are tender.
  5. Add the canned diced tomatoes, chopped cabbage, diced potatoes, and bay leaves. Stir to combine.
  6. Add the red wine vinegar, sugar, salt, red pepper and black pepper to the pot. Stir to combine.
  7. Let the soup simmer for another 15-20 minutes, or until the potatoes are tender.
  8. Remove the bay leaves from the pot and discard them.
  9. Serve hot, garnished with a dollop of sour cream.

COMMENTS

Comments