BORSHT
This classic Borscht recipe offers a vibrant and comforting soup experience, perfect for a hearty meal. The rich, savory broth is infused with the earthy sweetness of beetroots, balanced by a touch of acidity and sweetness. This traditional soup is a satisfying and flavorful dish, ideal for both warm and cold enjoyment, and can be customized with beef stock for added depth.
Ingredients
- 4 medium Red beetroots (Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
- 2 tablespoons Lemon juice (Quantity estimated (not specified in original recipe))
- 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 large Egg yolks (Quantity estimated (not specified in original recipe))
- 1 cup Beef stock (optional) (Quantity estimated (not specified in original recipe))
- 1/2 medium Onion (Quantity estimated (not specified in original recipe))
- 1 tablespoon Vinegar (Quantity estimated (not specified in original recipe))
- 1 tablespoon Dripping (or butter) (Originally dripping. Substituted with butter for modern preference.)
- 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash the red beetroots thoroughly and peel them.
- 2Place the peeled beetroots in a pot with a moderate quantity of water (about 8 cups). Bring to a boil, then reduce heat and simmer for 2-3 hours over a slow fire (low heat), until a strong red liquor is obtained.
- 3Strain off the liquor. Add lemon juice, sugar, and salt to taste. Let it cool a little.
- 4Stir in sufficient egg yolks to slightly thicken the soup.
- 5The borscht may be used either cold or hot. In the latter case, a little home-made beef stock may be added to the beet soup.
- 6If the remaining beetroot is not too much boiled away, chop it fine with a little onion, vinegar, and dripping (or butter), flavored with pepper and salt, and use as a vegetable.