Borscht

What an interesting history this beet soup has, dating back to Medieval times. Ukraine claims it as their own and over the years it has become hugely popular throughout Eastern Europe and the world. Each country and each region have their own variations. I love beets-the earthy richness; the beautiful red color; the wonderful flavor. My mother’s people are from Budapest and she used to make Borscht, but for the love of me I can’t find her original recipe.

Borscht can be made with a clear, light broth or with a thick, chunky broth made from bones, or in my case, I made it with a completely thick and smooth velvety texture by blending all the veg together. I also used chicken stock and beet juice in the broth, which I did not find in any other recipes online. It can be served hot or cold. I prefer it icy cold. In the Ukraine Borscht is a symbol of national pride and often served for celebrations or holidays. It is an important part of the Ukraine culture.

The name Borscht comes from the Old Slavic word for hogweed or cow parsnip, which was an ingredient in early recipes. On some levels hogweed is poisonous causing burning skin rashes and at best it is bitter, so I’m very glad that ingredient has been eliminated.

Since I couldn’t find my Mom’s original recipe I scouted online and found many variations to come up with my own. Hope Mom would approve. What I decided on was a heavy vegetable forward recipe, which is what I remember Mom making. I also like it thick so this one was perfect. Some recipes include cabbage, but I opted for Yukon gold potatoes, beets (of course!), carrots, red bell pepper, celery, white onion, and garlic. For seasoning I used a bay leaf, salt/pepper, a little vinegar, and some Greek style yogurt to cut the sweetness of the beets.

Start by peeling the beets and then grating them in a food processor. Next peel and chop the veg. You don’t have to be too fussy as it is all going to be blended, but try to cut the veg evenly so it cooks evenly.

Once the potatoes are peeled and chopped drop them into a bowl of water to keep them from browning before you add the the soup.

Heat 3 Tbsp. olive oil in a soup pan. Add the grated beets and 1 tsp. salt. Sweat them down for 5 minutes. Add all the other veg except the garlic and potatoes, and simmer, stirring occasionally for another 10 minutes

And then add the potato, garlic and 1 Tbsp. of butter. You don’t want to add the garlic too early as it cooks very quickly and can get bitter if sautes too long. Mix thoroughly and simmer for another 5 minutes.

Add the bay leaf and all the soup liquids: 2 cups beet juice, 4 cups rich chicken stock and 1 cup water.  When I cook beets I save the cooking liquid in the freezer. If you don’t have beet juice, just use 6 cups chicken broth, but the beet juice is a nice touch and gives the Borscht a very beety flavor and deep red color!

Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Check for seasoning. Add 1/8 tsp. white pepper; more salt if needed and 1/4 cup Greek yogurt plus 1 Tbsp. white wine vinegar. Remove from the heat to cool completely before blending. Blend until completely smooth. Serve either icy cold, warm, or in the Ukraine they prefer it at room temperature with a dollop of sour cream or Greek yogurt and freshly chopped dill.

This beet soup is not only delicious, but also very good for you. Beets have anti-inflammatory compounds and are also rich in an antioxidants. They are low in carbs and high in fiber. And with all those other veg, simply very good for you! Traditionally, the Jews, serve a boiled potato as a side dish with Borscht, but I served ours with some pumpernickel bread and pickled herring.

Another interesting tidbit about the history of Borscht: The dish was first popularized in North America by Yiddish speaking Ashkenazi Jews from Eastern Europe in the early 1930’s.

I love how cultures, traditions, peoples and food, meld and blend

over eons throughout our wonderful world. 

WE ARE ONE WORLD!

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5 from 1 vote

Borscht

Thick, velvety texture and beautiful rich earthy flavors. You can't "beat" the gorgeous red color!

Ingredients

• 3 medium Beets, peeled and grated
• 2 Yukon gold potatoes, peeled and diced
• 1 cup White onion, peeled and diced
• 1/2 cup Celery, diced
• 1 cup Red Bell pepper, diced
• 1 clove Garlic, diced; about 2 Tbsp.
• 1 Bay leaf
• 1 Tbsp. Butter
• 3 Tbsp. Olive oil
• 1 Tbsp. White wine vinegar
• 1/4 cup Greek style plain yogurt
• Salt/White pepper
• 4 cups Chicken stock
• 2 cups Beet Juice
• 1 cup Water

Instructions

• Peel and grate the beets in a food processor. Peel and dice all other veg. Place the potatoes in a bowl of water to keep them from browning while you start the soup.
• Heat 3 Tbsp. olive oil in a soup pan. Add the grated beets and 1 tsp. salt. Cook down for 5 minutes, stirring occasionally.
• Add all other veg, except the garlic and potatoes. Cook another 10 minutes, stirring occasionally.
• Add 1 Tbsp. butter, the potato and garlic. Stir to combine well and simmer another 5 minutes.
• Add the bay leaf, beet juice, chicken stock, and water. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 hours.
• Check for seasoning. Add 1/8 tsp. white pepper and add more salt if needed. Add 1/4 cup Greek style plain yogurt and 1 Tbsp. white wine vinegar.
• Remove from the heat and cool completely. Blend until very smooth.
• Serve either warm, room temperature or icy cold with a dollop of yogurt or sour cream and fresh chopped dill.