Borscht

Borscht (\ˈbȯrsh(t)\)

Borscht is a luscious beet soup.  Can be served hot or cold.  Many variations include ingredients such as meat, cabbage, potatoes, carrots, leeks, onions, celery or parsnips.  Sometimes spinach, sorrel, tomatoes, mushrooms, dried beans, apples and even dried fruit.  The common ingredient, which gives their name and color, is beets.

This beet soup can be served with a dollop of rich, tart sour cream, chopped hard-boiled eggs and fragrant, coarsely chopped dill. 

Ingredients:

2 lbs. beets, quartered

11 cups water

To season:

Sugar

Fresh Lemon Juice

Salt

Pepper

Vinegar – cider preferred, but chose flavor you desire

Fresh Dill

Sour Cream to serve

Method of Prep:

 v In a large pot, cover the quartered beets with water and bring to a boil.  Simmer over medium-low heat until the beets are tender when pierced with a fork, approximately 30-60 minutes.

 v Use a slotted spoon, remove the cooked beets and let cool.  Reserve the water.

o   To avoid your hands turning pink, gloves are recommended to wear when peeling beets

o   If the color gets on your hands, wash in vinegar and the color will wash off

 v Once the beets are cooled, peel and slice thinly.  You can also use a mandolin.  (I prefer to slice in matchsticks)

 v Season the beet liquid with sugar, lemon juice, vinegar, salt and pepper. 

 v At this point also add the dill sprigs (can be whole or minced, depending if you want to remove)

 v Return the beets to the pot. 

 v Refrigerate the soup until chilled for at least 4 hours, or preferably overnight.  Flavors will mature overnight.

 v Ladle the chilled borscht into bowls.

 v Garnish with a generous dollop of sour cream.

 RESULT:

With a wide selection of different options to fill the soup, one can make the soup multiple times with a variety of ingredients.  A basic soup, one for the repertoire.  An acquired taste, but delicious for a hot summer day, or even in the winter.  YUM!