Borsch......Russian beetroot soup , or the generic name for various soups based on beetroot.....
Also goes under the alias beetroot consommé , beetroot soup , borszcz , borshchok , borshch .
Borshchok or if you prefer bortschchock , is a clear beetroot soup made by simmering beef or game stock with grated raw beetroot for roughly 10 minutes and straining through a fine sieve .
The beetroot is then refreshed in a red wine vinegar or lemon juice to preserve its rich colour and then returned to the hot stock , this is served with dry rye bread .
Another version of borsch I like to serve as a light meal is .........
Cook 500gm of braising steak sliced with 2 red onions quartered in a covered pot till the beef colours but not chars.
Now add 500gm of grated raw beetroot ( washed and peeled )
400gm of finely sliced red cabbage
5 cups of beef stock ..( commercial stock is fine to use )
2 tbs of red wine vinegar
1 tbs of tomato sauce
Salt and ground black pepper to taste
1 dsp of dried thyme
Bring this mix to the boil , reduce heat and simmer for 45 minutes in a covered pot .
While the soup is simmering peel and dice 250 gm of waxy potato and add them to the soup mix and cook for 15 minutes before serving .
Divide the soup between warmed bowls and serve with sour cream and a sprinkle of dill and fennel seeds.
Recommended reading for like minded recipes....50 Ways With Beef ...Katherine Blackmore
Also goes under the alias beetroot consommé , beetroot soup , borszcz , borshchok , borshch .
Borshchok or if you prefer bortschchock , is a clear beetroot soup made by simmering beef or game stock with grated raw beetroot for roughly 10 minutes and straining through a fine sieve .
The beetroot is then refreshed in a red wine vinegar or lemon juice to preserve its rich colour and then returned to the hot stock , this is served with dry rye bread .
Another version of borsch I like to serve as a light meal is .........
Cook 500gm of braising steak sliced with 2 red onions quartered in a covered pot till the beef colours but not chars.
Now add 500gm of grated raw beetroot ( washed and peeled )
400gm of finely sliced red cabbage
5 cups of beef stock ..( commercial stock is fine to use )
2 tbs of red wine vinegar
1 tbs of tomato sauce
Salt and ground black pepper to taste
1 dsp of dried thyme
Bring this mix to the boil , reduce heat and simmer for 45 minutes in a covered pot .
While the soup is simmering peel and dice 250 gm of waxy potato and add them to the soup mix and cook for 15 minutes before serving .
Divide the soup between warmed bowls and serve with sour cream and a sprinkle of dill and fennel seeds.
Recommended reading for like minded recipes....50 Ways With Beef ...Katherine Blackmore
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