Classic Borscht Recipe (Beet Soup)

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Classic Borscht Recipe (Beet Soup)

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Ingredients

8 Detroit red beets or 2-3 smal beetroots
4 large carrots shredded
2 Onion chopped fine
2 bunches fresh dill chopped fine
2 bunches fresh parsley chopped
1.5 cups Water
1 t pickling salt heaping
2 cups tomato juice
chicken lamb or pork broth (NOT beef), prepare in advance
1 cup whipping cream
black pepper to taste
  • Medium

Ingredients

Directions

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Borscht is a hearty soup, usually colored red from beetroot (though there are green and white varieties of the soup), and for centuries, it has been a daily dish in the Ukrainian kitchen. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. This beet soup is very versatile as you can completely omit the meat and make it vegetarian, adding beans if you like. But borscht wouldn’t be borscht without the main ingredient… Beets Without them, this soup just wouldn’t be what it is… Delicious.

How to Make Borscht:

  1. Place all the vegetables (including the parsley and dill) into your soup pot, and add the water. Put on a medium heat and bring to a boil (be careful you don’t burn it).
  2. As the vegetables reduce and are almost ready, I add the pickling salt (more or less to your taste).
  3. When the vegetables, add 2 cups of tomato juice (more or less to taste).
  4. The broth should be prepared in advance. Use chicken broth, lamb broth, pork bones boiled broth or whatever you have (beef doesn’t have the same taste). Add one measure of broth to the pot and bring it to a boil. Add salt to taste.
  5. Taste the borscht. I f you think your borscht doesn’t have a strong enough taste, you can add 1 tsp or more of chicken base to make it stronger. Borscht should be hearty, not watery, in flavor.
  6. To finish, add 1 cup of whipping cream (more or less to taste), fresh pepper, and your borscht is now ready.

Borscht

Note: The volume of the beets should be about half the volume of the other vegetables; I use pots to measure them out: 1 pot beets to 2 pots vegetables. I measure the beets first and then chop up more vegetables if needed. Also, you want the broth to be about the same volume as the beets.

Borscht
Borscht

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