I’ve had this Russian soup twice in my life before today. Once was in Moldova (within walking distance of the Ukraine border, actually!), and the other was in the girls home when a Russian born resident requested it for her birthday meal. I really liked it both times and thought, why not give it try? I used fresh beets which added a lot more work. I also didn’t follow the directions exactly…I used broth and ended up throwing it all in the pot at about the same time. I also added a small bag of shredded cabbage.
I was skeptical, and I’m not sure it turned out quite like I remember it being…but it was surprisingly good. If I make it again I will probably not bother putting meat in it, and I will used canned beets. If I’m going to go through the hassle of cooking fresh beets I like to just eat them the way they are. I would also probably reduce the vinegar, and maybe also serve the sour cream on the side. Another recipe I found had some additional ingredients, including a bit of brown sugar. I wonder if that wouldn’t cut the acidity of the vinegar and sour cream a bit.* Well, I have a HUGE pot of Borscht to experiment with one bowl at a time lol!
I got this recipe from Allrecipes.com.
(*Note: with all the left overs I did try different things, mainly putting a tablespoon or so in a bowlful of soup before heating it. It did help. Also found that the soup freezes okay, though I don't like the mushy consistency that food gets once it's been frozen and reheated. Even so, it worked ok!)
Borscht
Ingredients
* 1 1/2 pounds new potatoes
* 2 pounds country style pork ribs, chopped
* 1/2 cup chopped onion
* 6 cups water, divided
* 2 (15 ounce) cans red beets, drained and chopped, juice reserved
* 2 cups sour cream
* 2 tablespoons red wine vinegar
* salt and pepper to taste
Directions
1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
2. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
3. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.
I was skeptical, and I’m not sure it turned out quite like I remember it being…but it was surprisingly good. If I make it again I will probably not bother putting meat in it, and I will used canned beets. If I’m going to go through the hassle of cooking fresh beets I like to just eat them the way they are. I would also probably reduce the vinegar, and maybe also serve the sour cream on the side. Another recipe I found had some additional ingredients, including a bit of brown sugar. I wonder if that wouldn’t cut the acidity of the vinegar and sour cream a bit.* Well, I have a HUGE pot of Borscht to experiment with one bowl at a time lol!
I got this recipe from Allrecipes.com.
(*Note: with all the left overs I did try different things, mainly putting a tablespoon or so in a bowlful of soup before heating it. It did help. Also found that the soup freezes okay, though I don't like the mushy consistency that food gets once it's been frozen and reheated. Even so, it worked ok!)
Borscht
Ingredients
* 1 1/2 pounds new potatoes
* 2 pounds country style pork ribs, chopped
* 1/2 cup chopped onion
* 6 cups water, divided
* 2 (15 ounce) cans red beets, drained and chopped, juice reserved
* 2 cups sour cream
* 2 tablespoons red wine vinegar
* salt and pepper to taste
Directions
1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
2. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
3. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.
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