Borscht is consumed en masse in Ukraine, and admittedly, this delicious vegetable soup, where beetroot is the main character, originates from these regions. Although it is also part of the culinary heritage of many Eastern and Central European countries, Barščiai in Lithuania, Borsch in Germany, Barszcz in Poland and Borş in Romania.
The migration movements of Eastern European Jewish communities brought borscht to the rest of the world, and we couldn’t be more grateful to them. It is a comforting, delicious and powerful spoon food that can forget all the bad things. A delicacy that we recommend including in recipe books. Just now.
for 6 people
- Raw beets: 450 g
- Large carrot: 1 pc.
- Large potato: 1 pc.
- Celery branch: 1 pc.
- Red onion: 1 unit.
- Cloves of garlic: 2 units.
- Extra virgin olive oil: 25 g
- Cumin seeds: 5 g
- Bay leaf: 1 pc.
- Vegetable or meat soup: 1 unit.
- Medium tomatoes: 2 units.
- Red cabbage 1/4 unit
- Red wine vinegar: 30 ml
- Brown sugar: 15 g
- ground black pepper
- fresh or dried dill
- Sour cream
How to make borscht
- Difficulty: Easy
- Total time: 1 hour
- Elaboration: 15m
- Cooking: 45m
- Let’s start by preparing all the vegetables to make the process more agile. Peel and dice the beets, carrots and potatoes. Wash the celery and thinly slice it. Peel the onion and the garlic cloves and cut them into small pieces. Peel and dice the tomatoes, and cut the red cabbage into julienne (thin strips).
- Heat the oil in a wide pan and add the beets, carrots and potatoes. Simmer for a few minutes before adding the celery, onion and garlic. Cook over medium heat for five minutes, stirring occasionally..
- Add the caraway seeds and the bay leaf together with the broth. Adjust the salt and simmer for 15 minutesfrom the moment it starts to boil.
- After 15 minutes of cooking, add the tomatoes, red cabbage, vinegar and sugar. Cook for 20 minutes on medium heat.
- You can grind the vegetables (removing the bay leaf beforehand) or serve the borscht as is. Either way, serve with a little sour cream, ground black pepper and a little dill (fresh or dried) for extra flavor.
What goes well with Ukrainian borscht soup
A plate of borscht is perfect for dinner these days, as it is very filling but relatively light. Especially if we are moderate with the quantity. It is traditionally served with sour cream, dill and a little ground black pepper. To which we add a good piece of bread.
With information from Directoalpaladar