Borscht has been at the center of many heated debates. This simple soup it turns out, may not be so simple after all. What is the correct way to make it? And where does it actually originate from - Poland, Russia, the Ukraine? And should it be served hot or cold? These are all great questions and unfortunately, none of them have a definitive answer.
Truthfully, you can find a different borscht recipe in many parts of the world, particularly in Eastern Europe. But even with all the variations, there are some things that hold true for every single batch of borscht. And then there are the areas in which you can make your own decision, adapting and changing as you go. Learn about all the different ways to make borscht, and tips to help you do it, below.
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1. Choose your stock
There is no one right stock to use when making borscht. Beef stock seems to be the traditional choice, but chicken stock is another option and you can also keep it vegetarian by using vegetable stock. Or, you can go the route that people did long ago and use simple water. The choice is yours, so feel free to use whatever you think tastes best.
There is no one right stock to use when making borscht. Beef stock seems to be the traditional choice, but chicken stock is another option and you can also keep it vegetarian by using vegetable stock. Or, you can go the route that people did long ago and use simple water. The choice is yours, so feel free to use whatever you think tastes best.
2. Adding meat
This is definitely not a requirement for making borscht. The addition of meat, typically beef, is very popular in Russia. But in other parts the world, leaving the meat out is still just as traditional. Like choosing your stock, deciding whether or not you're going to add meat is going to be a matter of personal preference. Do remember though that if you choose to add meat, you'll have to skim the fat from the surface of the soup as it cooks, otherwise it could turn out pretty greasy.
This is definitely not a requirement for making borscht. The addition of meat, typically beef, is very popular in Russia. But in other parts the world, leaving the meat out is still just as traditional. Like choosing your stock, deciding whether or not you're going to add meat is going to be a matter of personal preference. Do remember though that if you choose to add meat, you'll have to skim the fat from the surface of the soup as it cooks, otherwise it could turn out pretty greasy.
3. Choose your vegetables
I've seen borscht recipes that call for little more than onions, beets and potatoes. And these ingredients should absolutely be included in any borscht. The beets of course, give the soup that vibrant purple color that is indicative of any good borscht. The potatoes on the other hand, help to give the soup some body, and the onions inject it with that super savory flavor.
I've seen borscht recipes that call for little more than onions, beets and potatoes. And these ingredients should absolutely be included in any borscht. The beets of course, give the soup that vibrant purple color that is indicative of any good borscht. The potatoes on the other hand, help to give the soup some body, and the onions inject it with that super savory flavor.
After that, it's really up to you. Parsnips, turnips, leeks, and even mushrooms and kale have all made their way into borscht at some point. And many people also add whole, peeled tomatoes. What you decide to add is your choice, and you may have to make a couple of batches using different veggies before deciding just how you like your borscht.
Other than including the three main vegetables, there's one more thing to remember about adding veggies to your borscht. They'll all cook at different times, so you need to add them accordingly. Potatoes can take a long time to cook, while leeks and kale will not. Add those with long cooking times at the beginning of making your soup, and leave the more delicate veggies until the very end.
4. Grate your beets
One vegetable that you must have in borscht is of course, the beets. It is after all, a beetroot soup. And while you can coax out that purple color of any purple beet, your soup will be even more vibrant if you grate the beets instead of simply chopping them. With more surface area, more of the beet flavonoids come to the surface and then leach out into the soup. If you're looking forward to a brilliant bowl of borscht, grating your beets will help you get there.
One vegetable that you must have in borscht is of course, the beets. It is after all, a beetroot soup. And while you can coax out that purple color of any purple beet, your soup will be even more vibrant if you grate the beets instead of simply chopping them. With more surface area, more of the beet flavonoids come to the surface and then leach out into the soup. If you're looking forward to a brilliant bowl of borscht, grating your beets will help you get there.
5. Add citric acid right at the end
While there are as many variations of borscht as there are villages that make it in Eastern Europe, there's one thing that nearly every single recipe will call for. That's citric acid added right at the end. This will not only help the beets keep their vibrant color, but it also gives the borscht a little bit of tang.
While there are as many variations of borscht as there are villages that make it in Eastern Europe, there's one thing that nearly every single recipe will call for. That's citric acid added right at the end. This will not only help the beets keep their vibrant color, but it also gives the borscht a little bit of tang.
But while adding citric acid is common, the exact acid that's used is not. Tomato juice, citrus juice, and vinegar are all good options so here too, you may have to play around with it a bit to see what you like best.
6. Serve it cold or hot
So after you've prepared your own version of borscht, how do you serve it? The expression 'it's hot as borscht' would indicate it needs to be fairly warm when it's served; but there are many variations of borscht that call for it to be chilled, as well.
So after you've prepared your own version of borscht, how do you serve it? The expression 'it's hot as borscht' would indicate it needs to be fairly warm when it's served; but there are many variations of borscht that call for it to be chilled, as well.
Again, there is no right answer here. Cold borscht is just as popular in the summer months throughout Eastern Europe as hot borscht is during the winter months. So once again, you have to determine which one you like best; and maybe you too have different preferences at different times of the year. The only real tip here is that if you're going to serve your borscht cold, vegetarian recipes suit that temperature best.
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7. Sour cream and dill are a must
So by now it's fairly easy to understand that there are many variations of borscht and plenty of room for creative interpretation. But there are also some hard and fast rules. One thing that is true for every single borscht recipe is that it must be served with sour cream and fresh dill. These can be placed alongside the borscht, or placed right on top while it's in the bowl it will be served in. The important thing is that these two ingredients are there for those that want to dig in.
So by now it's fairly easy to understand that there are many variations of borscht and plenty of room for creative interpretation. But there are also some hard and fast rules. One thing that is true for every single borscht recipe is that it must be served with sour cream and fresh dill. These can be placed alongside the borscht, or placed right on top while it's in the bowl it will be served in. The important thing is that these two ingredients are there for those that want to dig in.