Ingredients with Measurements:
- 4 medium beetroots, peeled and grated
- 1 large onion, chopped
- 2 carrots, peeled and grated
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 6 cups vegetable or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- Fresh parsley, chopped (for garnish)
Special Equipment Needed:
- Large soup pot
- Grater
- Chopping board
- Knife
- Wooden spoon
Step-by-Step Instructions:
1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, grated carrots, chopped celery, and minced garlic. Cook for 5-7 minutes until the vegetables are soft and fragrant.
2. Add the grated beetroots and tomato paste to the pot. Stir well and cook for another 5 minutes.
3. Pour in the vegetable or chicken broth, bay leaves, dried thyme, dried dill, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes until the beetroots are tender.
4. Remove the bay leaves from the soup and stir in the lemon juice. Taste and adjust the seasoning if needed.
5. Serve the borscht hot with a dollop of sour cream and chopped parsley on top.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 130
Fat: 6g
Carbohydrates: 17g
Protein: 4g
Fiber: 4g
Sodium: 1000mg
Substitutions for ingredients:
- You can use beef broth instead of vegetable or chicken broth for a meatier flavor.
- Instead of sour cream, you can use Greek yogurt or crème fraîche.
Variations:
- Add cooked diced potatoes to the soup for a heartier meal.
- Use red cabbage instead of beetroots for a different twist on the classic borscht.
- Add a can of drained and rinsed white beans to the soup for extra protein and fiber.
Tips and Tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- You can use a food processor to grate the vegetables for a quicker preparation.
- Borscht tastes even better the next day, so make a big batch and enjoy it for lunch or dinner throughout the week.
Storage Instructions:
Store the borscht in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the borscht in a saucepan over medium heat until hot.
Presentation Ideas:
Serve the borscht in a deep soup bowl with a dollop of sour cream and chopped parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread or garlic bread
- Grilled cheese sandwich
- Salad with vinaigrette dressing
Suggested Side Dishes:
- Boiled potatoes
- Steamed rice
- Roasted vegetables
Troubleshooting Advice:
- If the borscht is too thick, add more broth or water to thin it out.
- If the borscht is too sour, add a pinch of sugar to balance the flavors.
Food Safety Advice:
- Make sure to wash and peel the vegetables before using them.
- Store the borscht in the refrigerator and reheat it thoroughly before serving.
Food History:
Borscht is a traditional soup from Eastern Europe, particularly popular in Ukraine, Russia, and Poland. It is made with beetroots, which give it its distinctive deep red color, and often includes other vegetables such as carrots, onions, and celery. Borscht can be served hot or cold and is usually topped with sour cream or crème fraîche.
Flavor Profiles:
Borscht has a sweet and earthy flavor from the beetroots, balanced by the tanginess of the sour cream and lemon juice. The other vegetables add depth and complexity to the soup, while the herbs and spices give it a warm and comforting aroma.
Serving Suggestions:
Borscht is a hearty and satisfying soup that can be served as a main course or as a starter. It pairs well with crusty bread or a grilled cheese sandwich for a complete meal.
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Region: Eastern European