Borscht

Borscht is an Eastern European soup that is predominantly eaten in Russia. This fragrant soup is made with beetroots; sometimes it is left in its chunky form, other times it is blended into a smooth soup. Now, if you’re wondering what Borscht tastes like, you might be inclined to believe that it would possess an earthy-bland taste. However, with the right ingredients, Borscht is delicious.

There are two ways to make Borscht: using fresh beetroots or steamed beetroots that come pre-packaged and pre-cooked. You may have seen these types at the supermarkets; they are vacuum-sealed in packets with a bit of a semi-sweet brine.

They are softer in texture and have a light crunch. These pre-packaged beetroots are perfect for Borscht or beetroot soup. You can also slice them up and put them into a salad.

Ingredients

Beetroot, Beef Stock Cube, Potato, Onion, Garlic Cloves, Heavy Cream.

Beetroot is the main root vegetable in this recipe. You can use fresh or pre-cooked beetroot. Now, I am sure you’re wondering what is the difference between the cooked beetroot and the fresh beetroot for this soup? The cooked beetroot will reduce the cooking time by fifteen minutes. It comes peeled and it lasts longer in the pantry or the fridge. The precooked version will also create a smoother soup, it will have a mild taste of sweet corn. The soup will also have a consistent taste, the beetroot will have a rich-ruby red colour.

Uncooked, fresh beetroot will have an earthier taste. It will take longer to cook than the cooked version. You have to peel the beetroots, and chop it up. The taste may not be consistent. Potato is an essential part of this recipe, it helps to thicken up the soup. Onions and garlic are caramelized to to provide the soup with a sweetened taste. Beef stock enhances the flavour of the borscht. You can also use chicken stock or vegetable stock cube. Heavy cream adds to the richness of the soup.

Instructions

Start by cubing the beetroots into one-inch blocks, peeling the potatoes, and also cutting them into one-inch cubes. Then, roughly chop the garlic and onion.

Prepare a pot that is large enough to fit all the vegetables. Preheat the pot to medium-low heat, and then add olive oil, garlic, and onion. Stir to coat the aromatics with the oil and continue to cook for three to four minutes, or until the onions begin to brown.

Once the aromatics are sautéed, add the potato, beetroot and the beef stock cube in the pot. Add water until all the vegetables are just above the water level. This recipe does not require more water than mentioned, one, due to the water released from the potatoes and beetroots, two, the soup is intended to be creamy, smooth and purée-like rather than watery or broth-like.

Set the temperature to low and simmer the soup for twenty to thirty minutes with the lid closed. You will know the vegetables are ready by poking a piece of potato with a fork or a chopstick, and the utensil will go through without resistance. 

When the vegetables are cooked, use a handheld immersion blend to purée the soup. Take note that the cooked vegetables must be transferred to a stainless steel pot, or a deep glass bowl, to blend the soup in order to avoid scratching the pot. If you are using the glass bowl, allow the soup to cool down for about fifteen minutes before blending.

Once the soup has blended, add the heavy cream and continue to blend. Taste the soup and add salt accordingly. There we go! The borscht is ready and enjoy it with sides like hard bread or a main dish

What to serve Borsht with?

The traditional Borsht is served with sour cream as a topping for the soup, adding richness and enhancing the creaminess of the soup. Borsht also pairs well with dry bread, toast, or a grilled sandwich, adding volume and extra texture to the hearty soup. This delicious beet soup can be a side for the main dish, such as grilled sausage, beef, or vegetables.

How to store and reheat Borsht?

Storing borscht is simple, and reheating is also easy. Borscht becomes tastier the next day as the flavours meld over time. To keep the borscht in the fridge, first cool it down to room temperature. Then, transfer the beet soup into an airtight container. It can be stored for up to four to five days in the fridge. If you want to store the soup for a more extended period, it can be stored in the deep freeze for up to three months. To keep it in the freezer, it is best to have them portioned for easier access.

To reheat the fridge-stored beet soup, place the desired portion in a small pot and reheat on medium-low heat for three to four minutes. Using the microwave to reheat the soup is also convenient and quick. Simply add the soup to a bowl, cover it with a microwave-safe lid, and cook for two minutes, followed by an additional thirty-second interval.

The same methods can be used to reheat the frozen soup. To reheat the frozen soup, simply use a small pot on the stovetop, follow the same process, and increase the reheating time to seven to eight minutes. To use the microwave, first thaw the soup before following the above method.