Borscht

Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.

Cooking time: 2 hours     Serving size: 6-8

Ingredients

    1 large onion
    3 cloves garlic
    1.5oz olive oil
    2 large beets
    4 cups beef broth
    1 green cabbage
    3 carrots
    2 celery stalks
    1 canned tomatoes
    0.5oz honey
    0.5oz vinegar
    0.5oz dill
    Salt and pepper
    Sour cream

Alternatives

White Borscht (Bialy Barszcz)
White Borscht (Bialy Barszcz): This Polish version of borscht is made with fermented rye flour, resulting in a creamy and tangy soup. It often includes ingredients like sausages, boiled eggs, potatoes, and sour cream.

Beet-Free Borscht
For those who prefer a borscht without beets, there are variations that use cabbage as the main ingredient. Cabbage borscht typically includes cabbage, potatoes, carrots, onions, and sometimes tomatoes.

Tomato Borscht
This variation replaces beets with tomatoes as the primary ingredient. It results in a lighter, tomato-based soup with vegetables like carrots, celery, onions, and herbs.

Mushroom Borscht
Mushroom borscht is a vegetarian alternative where meat is substituted with a variety of mushrooms. It is typically prepared with mushrooms, potatoes, carrots, onions, garlic, and herbs for a rich and earthy flavor.

Cold Summer Borscht
This refreshing version of borscht is served chilled and is perfect for hot summer days. It typically includes beets, cucumbers, radishes, scallions, dill, and yogurt or sour cream for added creaminess.

 Fruit Borscht

Fruit borscht is a sweet variation made with fruits such as strawberries, cherries, or raspberries. It often includes honey or sugar, lemon juice, and can be served either hot or cold.

Storage Instructions

Remember: to have a richer taste, you can always leave the soup in the fridge for one night.

To store borscht soup, allow it to cool to room temperature before transferring it to airtight containers. Consider dividing it into smaller portions for convenience. Label the containers with the date and store them in the refrigerator for a few days or the freezer for up to 3 months. Thaw frozen soup in the refrigerator overnight and reheat as desired. Remember to discard any soup that shows signs of spoilage.

Instructions

    STEP 1
    Sauté the onion and garlic in olive oil over medium heat until softened.

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    STEP 2
    Add the chopped beets and beef broth, and bring to a boil. Reduce heat and simmer for 30 minutes.

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    STEP 3
    Add the cabbage, carrots, celery, diced tomatoes, honey, apple cider vinegar, and dried dill. Season with salt and pepper, and simmer for 1 hour, stirring occasionally.

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    STEP 4
    Remove from heat and let the soup cool for 10-15 minutes.

    STEP 5
    Serve hot, topped with a dollop of sour cream and fresh dill.

    Abram Siemsen portrait