CLASSIC RED BORSCHT | UKRANIAN BORSCH | BEET SOUP (БОРЩ)
Borscht or Borsch is a classic Ukrainian/Russian beet soup, also popular in Poland and other Eastern European countries. Every family has its secret recipe.
Borsht is known for its deep red color given by the beetroot which is the main ingredient of this healthy and nutritious soup.
Borscht is so popular, that it was even part of Soviet cosmonauts’ diet in space.
Today I’m sharing the authentic Borscht recipe. It is very easy, delicious, and heartwarming.
HOW TO COOK RUSSIAN BORSCHT - THE BEST FAMILY RECIPE!
Hi everyone! Today I want to show you how to make the best soup on the Earth - a red beet soup called borscht/borsh/борщ! Borscht is popular in many countries, not only in Russia - in Ukraine, Belarus, Moldova, Poland, Lithuania and many others. Every family has their own vision about how a proper borscht should look like, and I will follow our family recipe.
Don't hesitate to ask questions, I'm here to answer them! Happy cooking!
Борщ ???? How to Cook Russian Borscht | Beetroot Soup
Ingredients
• 1/2 kilo of beef meat / bones
• Cabbage
• Carrots
• Beetroot
• potato
• Onion
• Salt
• Water
Instructions
1. Boil the meat until tender. ( Boil for 45mins. to 1hr.) Add chopped onion.
2. Heat cooking oil in a pan.
3. Saute the onion. Add the carrots and cabbage. Fry until it’s cooked. Set aside
4. When the meat is tender, add the potatoes. Cover and cook for 8mins.
5. Add the beetroots. Cook for 10mins.
6 Add the fried ingredients. Add salt and cook for another 10mins.
7. Put in a bowl and serve hot!
Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ (About this soundlisten)) is a sour soup common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
A tureen of thick Russian borscht The English word borscht, also spelled borsch, borsht, or bortsch, comes from Yiddish באָרשט (borsht). The latter derives from the word борщ (borshch), which is common to East Slavic languages, such as Ukrainian or Russian.
Together with cognates in other Slavic languages, it comes from Proto-Slavic *bŭrščǐ 'hogweed' and ultimately from Proto-Indo-European *bhr̥sti- { *bhares-/bhores- 'point, stubble'. Common hogweed (Heracleum sphondylium) was the soup's principal ingredient before it was replaced with other vegetables, notably beetroot. The beetroot borscht was invented in what is now Ukraine and first popularized in North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe.
Ingredients and preparation Typical Ukrainian borscht is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted for.
Refer to caption Borscht ingredients may include beef, pork, lard, beetroots, cabbage, carrots, celeriac, onions, potatoes, mushrooms, tomato paste, parsley, chives, dill, bay leaves, allspice and black pepper. The stock is typically made by boiling meat, bones, or both. Beef, pork or a combination of both are most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, especially if cooked on a high flame. Marrow bones are considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare. Meat and bones are usually removed afterwards and the meat is only added back into the soup about 10–15 minutes before the borscht is done. Some recipes call for smoked meats, resulting in a distinctively smoky borscht, while others use poultry or mutton stock. Fasting varieties are typically made with fish stock to avoid the use of meat, while purely vegetarian recipes often substitute forest mushroom broth for the stock.
How to make Russian Beet Soup
How to make Russian Beet Soup
russian beet soup boil five medium sized beets until tender then chop and add to a highly seasoned chicken broth add the juice of one lemon some cinnamon and nutmeg let boil 15 minutes then add one glass of red wine mix with a teaspoon full of brown sugar let boil a few minutes longer and serve with fried croutons
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???? Homemade Borscht Recipe | A Hearty and Flavorful Classic! ????
???? Homemade Borscht Recipe | A Hearty and Flavorful Classic! ????
Prepare to embark on a culinary journey that celebrates the rich and vibrant world of Eastern European cuisine with our Homemade Borscht recipe! In this video, we'll take you on a delightful adventure to discover the heartwarming delight of borscht, a hearty and flavorful soup that's a beloved classic in many Eastern European kitchens. ????
Let us guide you through the process of creating this soul-soothing dish, packed with tender beets, fresh vegetables, and, if you prefer, a dollop of sour cream for that perfect finish. You'll learn the art of crafting a borscht that's not only visually stunning but also rich in flavor, a true masterpiece of culinary artistry. ????
Whether you're an Eastern European cuisine enthusiast, a soup lover, or someone who simply wants to explore new culinary horizons, this borscht recipe will introduce you to a world of taste that's as heartwarming as it is delicious. Get ready to experience a bowl full of Eastern European warmth and tradition. ????
If you're excited to dive into this Eastern European classic, hit that subscribe button, give us a thumbs up to show your support, and let's embark on this flavorful journey together. Don't forget to leave a comment, sharing your favorite Eastern European dishes, borscht memories, or any questions you may have. We're here to make your culinary experience as enjoyable as possible. Thanks for joining us, and let's get cooking with a touch of Eastern European warmth and flavor! ????️????????????
#BorschtRecipe #HomemadeBorscht #EasternEuropeanCuisine #CookingTutorial #HeartySoup #FoodieDelights #CulinaryAdventure #FlavorfulEats #SoupLovers #FoodieCommunity #DeliciousSoups #BorschtLove #SoulSoothingMeals #CulinaryTraditions
How to Make Russian Borscht
Epicurious' Around the World in 80 Dishes takes you to Russia with a demonstration of a recipe for Borscht prepared by Chef Eve Felder of The Culinary Institute of America.
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How to Make Russian Borscht