"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 07-28-2016, 03:05 PM   #1
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Cold Borscht

Borscht Cold, red_TNT.

Perfect for a hot summer day.

Water -3 quarts
Small Onion finely chopped or diced – 1(optional)
Potatoes – 3-4
Carrots – 2-3
Beets – 1-2 (I prefer whole canned, but not pickled - 1 can.)---how large a can?
Cabbage, shredded – 2 cups (I buy coleslaw salad package)
Salt to taste.
A sour salt also known as citric acid or lemon juice also to taste.
Egg, raw – 1-2

For garnish:
Dill
Green onion
Radishes
Cucumber
Hardboiled egg
Smoked fish or herring
Sour cream


A cold borscht is as much about cooling you down on a hot and humid summer day, as much as about making something very quickly so not to get the house hot by cooking. It cooks very quickly and provides enough sustenance to cover both lunch and dinner.

Peel potatoes. I like my soup thick, so I boil 1 or 2 potatoes whole. I will use them later to thicken the soup. When whole potatoes are cooked and while the soup is still cooking, I mash the boiled potatoes using a little liquid from the soup. Then I add the mashed potatoes into the soup pot and mix well. Voilà! Your borscht is not watery any more. This step is optional.

For the soup: I julienne the potatoes, kind of like French fries. I like shredded carrots, you can buy them already shredded from a store or do it yourself. If I use onion, I chop it finely. I buy canned whole beets and shred them on a big hole grater. I let whole potato cook for about 10 minutes or so, depending how big they are, at this time add in the cut up potato, then few minutes later carrots and cabbage, when potato is ready add the beets. Also, at this time, add the juice from the beets. Taste check for salt. I do not believe in adding pepper to cold borscht. At this time add citric acid or lemon juice. Do not overdo it. It has to have a hint of tartness, but not to be sour.

Turn off let it cool.

In a bowl, beat the raw egg. When borscht has cooled down, but is still a bit warm, start adding the egg. Constantly stirring because you do not want the egg to cook. This is called tempering. In Ukrainian the whole process is called “zability borscht” (to make borscht whiter/lighter in color). This is done for color rather than taste. Cold borscht should be light in color, like magenta.
After this step, your borscht is done.

Refrigerate until it is ready to be served.

To serve: garnish the bowl of Borscht with a spoonful of sour cream, finely chopped green onions, cucumbers, radishes and slices of hardboiled egg. Dill is a must! You can use any other fresh veggies that you like. Or don’t put anything. This is how I like to eat it. I serve the borscht with a slice of good bread, with some sour cream spread on it and couple of slices of smoked fish or herring. I happened to make my own rye bread, but any good bread will do.

What a treat on a hot day. This is a meal in itself. There are plenty of calories to keep you going for the whole day. The whole preparation takes about half an hour, unless you use raw beets, then it takes longer.




If you use raw beets start by boiling the whole beets, they take the longest to cook. When they are ready, take them out and shred before adding back to borscht.

Enjoy.


P.S. If you have any questions don’t hesitate to ask, I know my English is not that great, so I may not be clear.

P.P.S. I know some people are weary of beets, believe me in this soup you will never taste them.

Attached Thumbnails
Click image for larger version

Name:	IMG_3676.jpg
Views:	34
Size:	70.1 KB
ID:	25069   Click image for larger version

Name:	IMG_3675.jpg
Views:	39
Size:	52.5 KB
ID:	25070  

__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-29-2016, 06:25 AM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Sounds Wonderful, Charlie!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-29-2016, 07:32 AM   #3
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Thank you


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-29-2016, 08:03 AM   #4
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,788
Looks really good. I've stayed away because most of what I've seen looks like Pepto. I might give this a try. Charlie do you ever use golden beets for this recipe?
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 07-29-2016, 09:35 AM   #5
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
Thanks for sharing. I've been craving something like this for weeks.
__________________
Steve Kroll is offline   Reply With Quote
Old 07-29-2016, 12:28 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Now that's some beautiful borscht!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-29-2016, 06:25 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Quote:
Originally Posted by CraigC View Post
Looks really good. I've stayed away because most of what I've seen looks like Pepto. I might give this a try. Charlie do you ever use golden beets for this recipe?

I have not use gold, but did use some other weird color beets. Did not care for color. ;)


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-31-2016, 06:55 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Yum!! I'm so making this!

So that is the finished product with the egg in it?
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-31-2016, 10:18 PM   #9
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Cold Borscht.

Quote:
Originally Posted by jennyema View Post
Yum!! I'm so making this!

So that is the finished product with the egg in it?

Yes. But eggs, fish and vegetables are optional. Whatever you like


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-02-2016, 08:13 AM   #10
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by CharlieD View Post
Borscht Cold, red_TNT.

Perfect for a hot summer day.

Enjoy.


P.S. If you have any questions don’t hesitate to ask, I know my English is not that great, so I may not be clear.

.
As an English woman I hadn't noticed that your English isn't great.

Thanks for the recipe. I love beetroot in all forms.
__________________

__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.