Borscht is a staple of Eastern and Central Europe.  It can be served hot or cold, with meat or vegetarian.  Some can be smooth and some chunky.  In general beets are the foundation component in this soup, but not always.  Poland even has a white version that is served for Easter.  But the one standard is that it is a bit acidic.  The vinegar does give it a nice bite. Maybe I should make the different variations and post them.
But for now, I made the basic recipe that my mother made for us.  My husband says that I am missing the vodka, which may very well be true, but then again, we were children.
Beets Basic Borscht
3 Tablespoons unsalted butter
2 medium onions chopped
4 leeks, only the white part chopped
1 celery rib, diced
1 medium turnip or potato
2 garlic cloves, chopped
1 pound fresh trimmed or 3 1/4 pound drained canned beets diced
5 cups beef or vegetable broth
6 Tablespoons white wine vinegar, or to taste
salt and pepper
sour cream or yogurt

Melt the butter in a large stock pot and add the vegetables.  Cook until they are soft.  If you are using canned beets add them after the other vegetables are soft.  Add the broth, the vinegar and check seasoning.  Serve either hot or cold with sour cream or yogurt.


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