Wednesday is recipe day at CookingManager.Com.
Today Leah shares her recipe for cold summer beet soup, known as borscht. Of course, it can also be served hot. When she served the soup hot, my mother added cooked potatoes that she always seemed to have around. For cold borscht she added yogurt or sour cream.
My comments are in blue.
Beet Borsch or Borscht
Ingredients:
2-3 beets, peeled
2-3 potatoes, peeled and cut in half
1 tablespoon sugar
1-2 teaspoons salt
3-4 tablespoons lemon juice
1 hard-boiled egg per person
Chopped cucumbers
Chopped green onion
Radishes (optional)
Instructions:
- Boil beets and potatoes in enough water to cover, until beets are soft when pierced with fork. (It’s preferable to cook beets and potatoes unpeeled and whole, but beets are very dirty. After cooking the peel is easy to remove.)
- Remove beets from the liquid. When they are cool enough, grate by hand or in a food processor and return to soup.
- Season with sugar, salt and lemon juice, adjusting for taste. Chill.
In a separate bowl, mix chopped hard-boiled eggs, cucumbers, green onions, and grated radishes. Season with salt.
To serve, pour soup into bowls and add some egg mixture. You can also add a tablespoon of sour cream (or yogurt).
Thank you, Leah, for sharing your recipe. Readers, if you have variations please share them in the comments.
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We always ate COLD borscht with HOT potatoes and with sour cream. Totally totally yummy, a big comfort food for me, too. My DH doesn’t like beets (one of the few things he doesn’t like) so I haven’t tried making borscht…
Thanks, Devra, for visiting and ommenting. It could be that my mother served the potatoes hot as well.
Borscht is a soup that is popular in many Eastern and Central European countries, and now spread all over the world. Jew emigrate from Russian and its surrounding countries is the original spreader of Borscht. And today, because of its riching in nutrition and lower calories, it is beloved by people all over the world, and also is a perfect dish for people that are on diet.
As follow is the simple Recipe of Borscht:
Ingredients
8 cups beef broth*
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Finally, Salt and pepper to taste
source:http://blog.bitcomet.com/post/105267/
Eronne, thank you for the alternative recipe.