Borscht. Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red Borscht is popular in cuisines of some Eastern European, such as Ukrainian, Russian. This is a classic Ukrainian Borscht Recipe, just like Mom's. Everyone has fallen in love with this iconic beet soup.
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables.
Beet Borscht Recipe photo by Taste of Home.
Borrowed from Yiddish באָרשט (borsht), from Russian or Ukrainian борщ (boršč).
You can cook Borscht using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Borscht
- It's 5 of large raw beet root washed and peeled.
- You need 1 quart of water.
- Prepare 1/2 teaspoon of kosher salt.
- Prepare 1/4 cup of lemon juice.
- Prepare 2 tablespoons of palm sugar.
- You need 2 cup of sliced canned beet root cooked.
- It's 8 ounces of sour cream.
- Prepare 2 teaspoon of dill weed optional.
Doublet of barszcz. (Received Pronunciation) IPA(key): /bɔːʃt/. Rhymes: -ɔː(r)ʃt. borscht (countable and uncountable, plural borschts). See more ideas about Borscht recipe, Borscht, Borscht soup. Borscht or Beet Soup is our family's most treasured soup recipe.
Borscht step by step
- Slice and boil the 5 raw roots. Add the raw beets to the water and boil. Add salt and lemon juice. Cook till the Beets are very cooked through. Whisk well..
- Slice the canned beets. Add to the pot..
- Add the sour cream, whisk, and chill. Serve I hope you enjoy!!.
Although I have made adjustments to our original family recipe one thing. Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead. Borscht is a healthy soup that has been a stable of Eastern European diets for hundreds of years.