Name: Borsht
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 g Cooked Beetroot (- cubed); 2 Medium potatoes ( – cubed); 1 Small onion (– sliced); 4 Garlic cloves ( - minced); 1 Beef (- vegetable stock cube); 2 Tbsp Heavy cream; 2½ cup Water; 2 Tbsp Olive oil

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Borscht is a fragrant Eastern European soup, primarily enjoyed in Russia, made with beetroots. This soup has a rich heritage as well as a vibrant ruby-red colour. While it might seem earthy in flavor, the right ingredients make it delicious. It can be served chunky or blended into a smooth texture.

You can prepare Borscht using fresh or pre-packaged steamed beetroots, which are often found vacuum-sealed in semi-sweet brine. These pre-packaged beetroots are ideal for Borscht since it reduces the cooking time.

Ingredients

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

Pre-cooked beetroot reduces cooking time by 15 minutes, it is already peeled, and lasts longer in storage. It creates a smoother soup with a mild sweet-corn flavor and consistent taste, along with a rich ruby-red color. Fresh beetroot has an earthier taste, takes longer to cook, and requires peeling and chopping, which can lead to more earthier flavours. Potato is included to thicken the soup, while caramelized onions and garlic add sweetness. Beef stock enhances the flavor, although chicken or vegetable stock can also be used. Heavy cream contributes to the soup’s richness.

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 large pot and preheat it to medium-low heat. Add olive oil, garlic, and onion, cooking for 3-4 minutes until onions begin to brown. Then, add potato, beetroot, and a beef stock cube. Pour in just enough water to cover the vegetables slightly, as the natural juices will contribute to the creamy texture. Reduce heat to low and simmer for 20-30 minutes with the lid on. The vegetables are ready when a fork easily pierces the potato.

After cooking the vegetables, transfer them to a stainless steel pot or deep glass bowl to blend with an immersion blender, allowing the glass bowl to cool for 15 minutes. Once blended, add heavy cream and adjust the salt to taste. Your borscht is ready! Enjoy with hard bread or as a side to 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 easy, and it often tastes better the next day as flavors meld. First, cool the soup to room temperature, then transfer it to an airtight container. It can be kept in the fridge for four to five days or in the freezer for up to three months, preferably in portions for easy access. To reheat, for fridge-stored borscht, use a small pot over medium-low heat for three to four minutes, or microwave it in a bowl with a lid for two minutes, adding another thirty seconds if needed. For frozen soup, heat in a pot for seven to eight minutes, or thaw it first before microwaving.

Borsht

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Servings:

Calories: 24kcal

Author: thetastejournal.com

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

▢ 250 g Cooked Beetroot – cubed
▢ 2 Medium potatoes – cubed
▢ 1 Small onion – sliced
▢ 4 Garlic cloves – minced
▢ 1 Beef – vegetable stock cube

Liquids

▢ 2 Tbsp Heavy cream
▢ 2½ cup Water
▢ 2 Tbsp Olive oil

Instructions

Preparing the ingredients: Peel and cubing the potatoes, and roughly cut the garlic and onion. The beetroot in this recipe uses cooked, or ready-to-eat beetroot, and it only requires being cubed, rinse and cut the beetroot into cube-like sizes
Sauté the onion and garlic: Prepare a pot that is large enough to fit all the vegetables. Preheat the pot on medium-low heat. Drizzle the olive oil, add the garlic and onion, and sauté the aromatics for three to four minutes while stirring occasionally.
Add the potato and beetroot: Add the potato, beetroot, and beef stock cube to the pot. The beef stock already contains salt, so add salt according to your taste. Add water just above the level of the vegetables.
Simmer the vegetables: Adjust the temperature to low and simmer for twenty-five to thirty minutes with the lid closed. Poke a potato to check if it goes through without resistance, it is cooked.
Immersion blend the soup: Use a handheld immersion blender to purée the soup either in a stainless steel pot or in a deep glass bowl. If you are using the glass bowl, cool down the soup for about fifteen minutes before blending. Once the soup has combined, add the heavy cream and blend to mix the ingredients. Enjoy the creamy and delicious borscht as a side, appetizer, or with hard bread.