Beet Soup (russian Style) Recipe

Russian beet soup, also known as "borscht," is a beloved traditional dish that has been enjoyed for centuries. Borscht has its roots in Eastern Europe and is a staple in Russian cuisine. This vibrant and flavorful soup is known for its rich color and unique combination of sweet and sour flavors.

To make Russian-style Beet Soup, follow these simple steps:

- 2 small beets
- Water
- Citric acid (sour salt)
- Sugar
- Salt
- 3/4 cup sour cream
- 2 eggs (optional)
- Sweet cream (optional)

Step 1: Prepare the beets
Start by cutting two small beets into thin strips. The strips should be small enough to cook easily and evenly. You can also grate the beets if you prefer a smoother texture.

Step 2: Cook the beets
Place the beet strips in a pot and cover them with water. Let them cook until they are tender. This usually takes around 20-30 minutes, but it will depend on the size and thickness of the strips. You can check the doneness by inserting a fork or knife into the beets. They should be easy to pierce.

Step 3: Add flavorings
Once the beets are tender, add a teaspoon of citric acid (sour salt) to the pot. This gives the soup its characteristic sour flavor. You can also add a little sugar to balance the sourness and make the soup sweet and sour. Start with a tablespoon of sugar and adjust according to your taste. Add a pinch of salt to enhance the flavors.

Step 4: Incorporate sour cream
Next, add 3/4 cup of sour cream to the pot. The sour cream adds richness and creaminess to the soup. Stir well to combine all the ingredients. The soup should turn into a beautiful deep pink or purple color.

Step 5: Serve cold
Traditionally, Russian beet soup is served cold. Transfer the soup into a container and refrigerate it until it is chilled. The flavors will develop and meld together as the soup sits in the fridge. When serving, you can garnish the soup with additional sour cream or fresh herbs like dill.

Optional Step: Thickening the soup
If you prefer a thicker consistency, you can follow these additional steps. While the soup is still hot, gradually pour sweet cream over the well-beaten yolks of two eggs. Keep the soup over low heat and stir continuously until it thickens and becomes smooth. Remove from the stove and let it cool before refrigerating.

Borscht is a versatile dish, and there are many variations across different regions and households. Some common additions to borscht include potatoes, cabbage, carrots, and onions. The soup can also be served warm, especially during the winter months when a hot bowl of soup is comforting.

Fun Fact: Borscht holds a significant place in Russian culture and history. It has been enjoyed for centuries and is considered one of Russia's national dishes. It is often served on special occasions, such as holidays and weddings, and is a symbol of both celebration and home cooking.

Similar to Russian-style Beet Soup, many Eastern European countries have their own versions of borscht. In Ukraine, for example, borscht often includes potatoes and is served hot with a dollop of sour cream. Polish borscht, known as "barszcz," typically includes mushrooms and is traditionally served with uszka, small dumplings filled with mushrooms.

In conclusion, Russian-style Beet Soup, or borscht, is a flavorful and vibrant dish with a unique combination of sweet and sour flavors. Its rich history and cultural significance make it a beloved part of Russian cuisine. Whether you choose to enjoy it cold or warm, borscht is sure to delight your taste buds and provide a comforting meal. Experiment with different ingredients and variations to make it your own!



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