/Comments Off on Delicious Polish Beet Soup – My Momma Red Borscht Recipe
It seams my Momma recipes are liked by many so today Just because lots of you ask me about my beet soup recipe I decided to put all details on my blog. It is hands down MY FAVORITE SOUP EVER !!! SUPER HEALTHY TOO! I have made that soup in so many ways so it will be good to start from basics. Do you love beets ? you know my answer already…lol I LOVE BEETS! If you are not I so hope you will give a try one more time. There are soo many ways I made my beets but today I will only share my soup recipe that my Momma taught me. Have you ever made soup out of beets ? That is also called RED BORSCHT
But before we begin I like to let you know some nutritional facts about beets
Did you know that there are 9 Impressive Health Benefits of Beets
ManyNutrientsin Few Calories. Beets boast an impressive nutritional profile. …
KeepBlood Pressurein Check. …
Can Improve Athletic Performance. …
FightInflammation. …
May Improve Digestive Health. …
Support Brain Health. …
May Have Some Anti-Cancer Properties. …
Help You Lose Weight.
Beets helps control blood pressure, while preventing heart, liver, and stomach diseases
Supplies needed to make a beet soup
1 (1 inch thick) slice bone-in beef shank ( ribs will work too)
vegetable flavor bouillon cubes
beet root 2 big ones
( around 3 cups )4 quartz of water
1 cup of sliced or grated carrots
1/2 cup of thin chopped celery
2 bay leaves
1/4 cup of white vinegar ( could also use apple cider vinegar)
salt and paper to your taste
3 big potatoes sour cream or heavy cream
1/4 chopped dill and for garnish
There are different ways to prepare the beets for this Polish beet soup:
Polish RED Borsch variations
Borsch may include meat but it can be alsovegan/vegetarian. And it’s served either hot or cold with a spoon of sour cream that we call SMETANA
Other versions of this soup usually include more vegetables, such as onions, potatoes, cabbage, carrots and tomatoes But this Polish version is usually eaten with boiled potatoes, where you separately cook the potatoes and slice them, and then put them at the bottom of your soup bowl, pouring the soup over them.
Start to boil 4 quartz of water with bone in shank of beef or ribs. (if you like to make a meatless soup it is ok too)
Peel your beet roots and boil as whole together with meat until tender not too soft. Time of cooking beats depends on your root size.
Remove your semi soft beets from water let them cool and Grate them
add your grated carrots, celery , bay leave, salt and paper
return shredded beets to your pot
2 cubes of vegetable bouillon
add peeled potatoes cut into small cubes and cook till they are soft ( optional add them cooked right before serving soup)
add vinegar and just boil water
NOTE – You can replace vinegar with pickled beets juice
Cook for 2O min and soup is done
How to get that vibrant red color?
Polish soups are usuallychunky,so pieces of cooked vegetables are always enjoyed in the soups, except for some modern Polish recipes where vegetables are actually blended and pureed. But a Polish soup is always chunky and so is this beet soup
To avoid getting a pale borsch soup. Cooking the beets in water or stock for long may result in a brown soup, and since a good borsch needs to be red just add a little bit of sugar and lemon juice at the end of the cooking process and mix everything with a spoon.
Or, addwhite vinegarto the beets at the end of the cooking process and that should help preserve the vibrant red color.
Red Borscht
As I mentioned before you can mix heavy cream into your bowl just to soften a taste a bit of teaspoon of sour cream
yum ,…… yum …yum …. Drooling writing this red borscht recipe
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Poland has their own Borscht version. It is kind of similar, to how Ukraine adapted the Polish traditional kapusniak soup, Poland adapted Barszcz. The big difference between Ukrainian borscht and Polish borscht is that the Polish version is usually clear, meatless, and made with both pickled and fresh beets.
The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.
Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant.
In addition to the pervasiveness of the dish throughout Ukraine, the inscription notes that borsch “is lauded in tales, folk songs and proverbs and viewed as a lifestyle and identity marker (for Ukrainians).”
This soup from Eastern Europe is rich in essential nutrients that provide numerous benefits. Additionally, it's a low-calorie option that can be easily adapted to fit various dietary needs, including vegetarian and vegan lifestyles. Is borscht healthy for you? Rest assured, it certainly is.
Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.
You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...
Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.
Polish: from the personal name Boro, a pet form of Polish compound names, such as Borosław, Czcibor, Dalebor etc., based on the Slavic element bor 'to fight' (see Boron ).
Jews typically ate two main varieties: a hot, meaty version (of which knobl borscht is one sub-type) and a cold, vegetarian version for a refreshing summer treat. The cold would typically have sour cream stirred in right before serving, while the hot one traditionally featured homemade rosl.
Borscht is quintessentially Russian. A single bowl of that ruby-red beetroot soup, served with a ladleful of smetana (sour cream) and a hunk of black bread, conjures up images of Red Square and St Basil's Cathedral almost as much as a glass of vodka or a spoonful of caviar.
While there are similarities, there are plenty of unique recipes also. Both cuisines influenced each other for centuries, but while Ukrainian cuisine was heavily influenced by Tatar, Russian or Turkish influences, in Poland German or Austria-Hungary influences are more visible.
This Ukraine's rich cultural heritage is reflected in the different versions, such as white borscht vs red borscht, which are popular in different regions. In this article, we shall explore the differences between two popular types of borscht: white borscht and red borscht.
Poles love for this earthy vegetable made barszcz ukraiński [barshch oo-krah-yee-nsky] a national favorite, and since we've put our stamp on it, I can easily consider it a Polish dish. Barszcz is best when prepared one day before serving to let the beet flavor infiltrate the beef broth.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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