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Best Basic Borscht - Simply Delish!
What is Borscht?
Borscht (also known as borsch; borstch; borshch) is a soup of Ukranian origin that is popular in many Eastern and Central European countries.
It is made with beetroot as the main ingredient, which gives it a deep reddish-purple colour in appearance.
I first tasted borscht in U.S.S.R. back in the 1980's. It is a hearty, satisfying 'meal in itself'. Served hot with fresh crusty bread it is a great 'winter warmer' idea that is surprisingly delicious.
There are many versions of borscht with a variety of ingredient alternatives. This recipe is one I received from a Ukrainian friend and I particularly like it because it is simple and 'user friendly'.
- 1 large onion, peeled and sliced
- 1 large carrot, peeled and shredded
- 3 large cooked beetroots, sliced
- 1 large cooked potato, chopped
- 1 1/4 ltr beefstock, skimmed of fat
- 1 x 15 ml spoon tomato puree
- 1 x 15 ml spoon malt vinegar
- 1 x 15 ml spoon sugar
- Salt and pepper freshly ground
- 2 x 150 ml cartons soured cream to finish
- Crispy croutons to sprinkle on top
- Melt a knob of butter in a large saucepan. Add the vegetables, cover and cook gently for 5 minutes. Stir in the remaining ingredients and bring to the boil. Lower the heat, cover and simmer gently for 20 to 30 minutes or until the vegetables are tender and the soup has a soft consistency. (Alternatively, for a smoother textured soup, blend lightly with a hand blender in the saucepan.) Then simply adjust seasoning to taste.
- Serve with a generous dollop of soured cream on top and sprinkle crispy croutons to finish.