Recipe for Borscht
Photo by Liz West
Borscht is one of the foods cooked by the wise girl in the story of Baba Yaga's Son found in a chapter in my novel The COOKBOOK.
This is another one of those Eastern European meals, which seems to have originated in the Ukraine but is also common in Eastern and Central European cuisines. Beetroot is typically the core ingredient of this soup, which gives it a vibrant deep red color. Tomatoes also add to the color and the taste is reinforced by other fall vegetables like carrots, potatoes and cabbage. And it may also include onions and garlic.
It is most often served hot, but in some countries it is served cold.
This is another one of those Eastern European meals, which seems to have originated in the Ukraine but is also common in Eastern and Central European cuisines. Beetroot is typically the core ingredient of this soup, which gives it a vibrant deep red color. Tomatoes also add to the color and the taste is reinforced by other fall vegetables like carrots, potatoes and cabbage. And it may also include onions and garlic.
It is most often served hot, but in some countries it is served cold.
Some versions of Borscht can take a long time to prepare. Here is a simple version that is quickly done and tastes wonderful:
8 cups beef broth
5 medium to large beets, peeled and chopped
3 medium to large russet potatoes. Peel them and cut into 1/2-inch cubes
2 1/2 cups thinly sliced cabbage
4 tablespoons red wine vinegar
Salt and freshly ground black pepper
Optional: Add an onion and garlic
That should take about twenty minutes maximum to prepare those ingredients. Now the cooking is easy.
8 cups beef broth
5 medium to large beets, peeled and chopped
3 medium to large russet potatoes. Peel them and cut into 1/2-inch cubes
2 1/2 cups thinly sliced cabbage
4 tablespoons red wine vinegar
Salt and freshly ground black pepper
Optional: Add an onion and garlic
That should take about twenty minutes maximum to prepare those ingredients. Now the cooking is easy.
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1. Just put the broth, beets and potatoes into a large pot and bring it to a boil.
2. Once boiling reduce the heat to a simmer and cover and let it cook until the vegetables are just about tender, perhaps 18 to 22 minutes. 3. Then add the cabbage and red wine vinegar. 5. Season with salt and pepper. 6. Let it slowly simmer for another 20 minutes until the cabbage is tender. 7. Make sure to stir it every four or five minutes to ensure vegetables are not sticking to the bottom of the pot. 8. Serve warm for a wonderful dish the suits the fall and winter season. |
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Click Here for a list of all the foods and recipes in my novel The COOKBOOK.
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