Borscht

Borscht is a beetroot soup originating in Russia and Eastern Europe.

Recipes can vary widely from country to country, and also from cook to cook, but at its most basic it consists of grated beetroot cooked in a stock, usually with the addition of potatoes, onions, and maybe white cabbage to provide a little more bulk.

It exists in both a vegetarian version where a vegetable stock is used, or a carnivorous one which uses beef stock.

Borscht is commonly served with a blob or spiral of soured cream, and a sprinkling of chopped chives.

Comments from our visitors:

pennycb@hotmail.co.uk, 2007-03-26 04:34:23:

Sorry to be pernickety - your recipe link is to one that uses cooked beetroot. The beauty of borscht is in its clarity, colour & flavour; and you get this only by using raw beet & capturing every single precious drop of its cooking liquor. It's messy & has the potential for splattering the kitchen & the cook, but with a little care it's worth it. Hope this is helpful.

Recipedia, 2007-03-26 04:37:14:

Good point - I'll try and find a good recipe using the raw beet and add a link.

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Borscht

A great soup made with beetroot from Russia

Read full recipe published at myhouseandgarden.com

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