Ah borchst! The classic eastern European soup in which there are as many recipe variations as there are peoples who regularly eat the glorious scarlet stew. This particular version has a somewhat Ukranian influence as that is our closest and most familiar source for Borscht recipes.
A proper borscht involves a solid stock made with either chicken, pork, or beef bones and the basics of European soup standards: onions, carrots, celery, garlic, bay leaves, peppercorns.
Once a sturdy stock base is made, strained and set to simmering on the stove, then the heart & soul of the borscht is added - grated or sliced beets! The earthy and sugary tuber is a wonderful vegetable and this recipe highlights it depth of flavor and ability to create a hearty but simple meal.
Added to the simmering stock and beet base are the other essentials of proper borscht: cabbage, onions, carrots and, ideally, some white beans. Some tomatoe paste or sauce is added for body. Some sugar to bring out the sweetness and some vinegar for balance.Simmer until ingredients are tender then remove from heat and add the gloriously bright flavor of dill.
The intense and wholesome stew is served in a bowl and garnished with a generous dollop of sour cream and sprinkle with more fresh dill. The ideal accompaniment to this soup is some hearty pumpernickel or other brown bread soaked in butter. A lovely salad, like the cucumber and onion salad we had, makes a satisfying and rounded meal.
No comments:
Post a Comment