Borscht
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Borscht
Borscht is a traditional Eastern European stew that owes its deep red-to-purple coloring to the beets serving as a main ingredient. This soup varies widely in flavor, from sour to savory, based on cultural preferences and personal preparations.
Ingredients:
- Beets
- Potatoes
- Carrots
- Additional Cooked Vegetables: Onions, Celery, Cabbage, Asparagus, Cauliflower, Mushrooms, Swiss Chard, Jalapeño (see Note on Jalapeño)
- Select Fresh Vegetables: Tomatoes, Chives, Green Onions, Easy Raw Salsa
- Seasonings: Salt, Dill, Black Pepper
- Lemon
- Walnuts, fresh or toasted (see Toasting Walnuts)
Instructions:
The beets take a little longer than the other vegetables to cook so start them first. Dice beets into small (½-inch) cubes and place in pot. Salt somewhat generously, add water, and boil. Likewise cut other vegetables small and add to the pot. Allow to cook until the vegetables poke through easily with a fork. Season to taste and serve.
Traditionally, the beets are often cooked soft and blended smooth before adding other vegetables to cook in the puréed beets. If desired, you can remove the cooked beets from the pot and blend them smooth in the pull chopper or food processor, then return the puréed beets to the pot before adding in the other vegetables. Borscht makes a wonderful stew either way.