Making Borcht for the First Time
My Version of Borscht
Borscht From What You Have On Hand
Borscht is a filling soup and is a Ukrainian/Russian or Eastern European local staple. It is spelled borscht or borsch, as well as other variations.
In difficult times, I have made do with a variety of miscellaneous ingredients on hand. I made some of this borscht yesterday and it was fantastic! I had beets, radishes, onion, celery and sour cream, as well as potatoes and some many spices. Also, I had a bit of meat.
As Mirriam-Webster states, borscht is primarily a beet dish. Sour cream or any heavy dairy is a big plus, but must be added at the very end or will curdle.
In my previous marriage, my ex-husband did most of the cooking and housework. He did do all the shopping, so I had no idea what would be available in the house for days he was unavailable as chef. Thus, I became accustomed to cooking with whatever was available on hand at the moment.
Perfect training for learning to cook extemporaneously. I prepared the borscht as follows:
I combined the beets, radishes, onion, celery and potatoes first since those ingredients take the longest to cook. I added some bay leaves and ground peppercorns for the initial spices. I allowed these to simmer for about one hour.
Next, I added various spices including chopped garlic, oregano, tarragon and basil. For interest, I added a touch of curry and some roast beef from a previous meal.
Upon serving, a dollop of sour cream finished off the soup, making it creamy and very filling. Thus, I was surprised that borscht is easily made from a variety of miscellaneous ingredients for a serendipitous flavorful and easy meal that is both filling and delicious!