Borscht or борщ (Beet Soup)
Summary
| Yield | |
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| Source | |
| Prep Time | 30 minutes |
Description
Borscht or borshch (Russian and Ukrainian: борщ, Polish: barszcz,) is a vegetable soup from Eastern Europe, which is traditionally cooked including beetroot as a main ingredient[1][2] which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borshch, the green (zelioni) borshch (sorrel soup), or the cabbage borshch.
Ingredients
- 1 1⁄2 c beef, cut up
- 8 c water
- 5 beets, pared and cut into thin slices
- 2 medium onions, chopped
- 3 large carrots, pared and chopped
- 1 pn salt
- 1 pn black pepper
- 1 ds vinegar
Instructions
In a 6 to 8 quart stock pot, place the beef and add enough oil to coat the pan. Begin to brown the meat and continue to add a little water at a time so the meat doesn't burn or stick. This do for about 30 minutes and keep a close eye on it.
Now add the water to this along with the about 2 teaspoons of salt and bring to a boil. Then turn down the heat to medium and cover and let simmer for another 30 minutes.
Add all the vegetables, stir and cover again and let cook for AT LEAST an hour. At this time, add the amount of black pepper you like and taste and see if more salt is needed. Cover, and let simmer for one more hour so all the flavors can come together.
REMEMBER.. the key to soup making .. is cooking slow and long.
Notes
Now the finishing touches before serving. Take the sour cream and add slowly to the soup, stirring and mixing it up so there are no clumps. Let it melt into the broth. Then, a nice, quick dash of vinegar and stir. Taste it and see if more salt and/or vinegar is needed or desired.
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| Borscht_with_cream.jpg | 135.66 KB |
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