Borsch Recipe: A Traditional Ukrainian Soup
By Kumaraswamy P
Borsch is a vibrant and hearty soup that represents the heart of Ukrainian cuisine. Its deep red hue from beets and rich flavor make it a beloved dish worldwide.
What is Borsch?
Borsch is a traditional beet soup with roots in Eastern Europe. Known for its combination of sweet, tangy, and savory flavors, it’s often served with sour cream and bread for a comforting meal.
Ingredients
- 2 medium-sized beets, peeled and grated
- 2 medium-sized potatoes, peeled and cubed
- 1 medium carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 cups shredded cabbage
- 1-2 tomatoes, grated or 2 tablespoons tomato paste
- 2-3 garlic cloves, minced
- 1-2 tablespoons vinegar or lemon juice
- 1-2 tablespoons vegetable oil
- 1 bay leaf
- 6 cups of water or vegetable/meat stock
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Instructions
- Prepare the Base: Heat the oil in a large pot. Sauté the onion and garlic until soft.
- Add the Vegetables: Add the grated beets, carrot, and potatoes. Stir well and cook for 5 minutes.
- Incorporate the Tomato: Add the grated tomato or tomato paste and stir. Let it simmer for 2-3 minutes.
- Add Cabbage and Stock: Stir in the cabbage, pour in the water or stock, and add the bay leaf. Bring to a boil.
- Season and Simmer: Reduce the heat to low, add salt, pepper, and vinegar or lemon juice. Let it simmer for 20-30 minutes until the vegetables are tender.
- Final Touches: Adjust the seasoning to taste. Remove the bay leaf.
- Serve: Ladle the borsch into bowls. Add a dollop of sour cream and garnish with fresh dill. Serve with rye or garlic bread.
Tips for the Perfect Borsch
- For a richer flavor, prepare the soup a day in advance. Borsch tastes even better the next day!
- Add meat like pork, beef, or chicken for a non-vegetarian version.
- Cold borsch is a refreshing option in summer—try it chilled!
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