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-   -   Beet Soup (http://www.discusscooking.com/forums/f56/beet-soup-37150.html)

parker57 08-03-2007 10:03 PM

Beet Soup
 
Was just watching a movie where all they kept talking about was Borscht........now I have seen recipes made mainly with beets and would like to try it. Most of these call for it to be served cold. Does anyone have an opinion what this would taste like served warm? And does anyone have any versions of this they would share? ( no cabbage please :sick: )
Thanx.

Alix 08-03-2007 10:06 PM

Try here. Now, its not traditional, but I like to use some beef stock as a base and then shred beets into it. A little crumbled ground beef is nice in there, and shredded zucchini gives some nice texture. I avoid potatoes as it just doesn't work for me. Potatoes just should NOT be in borscht. Enjoy. And if Charlie pipes up with a recipe...listen to the man. He knows his stuff.

Dave Hutchins 08-04-2007 12:26 AM

Most beet recipes Ive seen call for short ribs to be used as a stock for the soup. Ive seen hundreds of borcht recipes all are pretty much the same stock beets onions and top off with a dollop of sour cream and it is generly served cold

buckytom 08-04-2007 12:40 AM

just an fyi, not all borschts are red, with beets.

and most of the borschts that i've had use salt pork for a base, not short ribs or beef stock, necessarily..

but yes, red borscht is good hot. i've even enjoyed it spicey.

parker57 08-04-2007 11:25 AM

Thanks for your replies.

From doing google searches I see that Borscht means different things to different people.......I might try the beef stock idea, but I am not too keen on pork.

Alix 08-04-2007 05:05 PM

Sorry, meant to add that I have never eaten borscht cold. It is a hot soup for me. I don't like cold soups and borscht is such a comfort food. Mmmmmmm, its rainy and yucky today and borscht sounds good.

home cook 09-06-2007 02:31 AM

I like to eat beet soup cold and warm, with sour cream and a little crushed garlic. My grandmother cooked borsch with fish but unfortunately he is dead and I don't have this recipe. If some one have please share!

Loprraine 09-06-2007 08:21 AM

" Most beet recipes Ive seen call for short ribs to be used as a stock for the soup. "

Dave, that's how I make mine. I'm with Alix, I always think of borscht as a cold weather soup.

CharlieD 09-06-2007 11:16 AM

Borscht taste great cold on a hot summer day, and hot in the winter. I make both kinds. My hot borscht is very close to authentic Ukrainian recipe. I, of course am partial here. I keep arguing that borscht is in fact a Ukrainian dish. Though, there are hundreds recipes of Russian, Polish and many others available. Of course none of them are as good as good Ukrainian Borscht. Now, having said that I have to run to work, but I promise this time I will put the recipe on pepper and post it latter.

CharlieD 09-06-2007 01:03 PM

Okay, here is a half of the promise. I still have to put hot Borscht on pepper. In reality you will see that it does not differ that much.


Borscht Cold, red.

Perfect for hot summer day.

Water -3 quarts
Onion finely chopped or diced – 1
Potato – 2-3
Carrots – 2-3
Beets – 1-2 (could be canned, but not pickled)
Cabbage I buy coleslaw salad – 1-2 cups.
Salt to taste.
A sour salt also known as citric acid or lemon juice also to taste.
Egg – 1

For garnish:

Green onion
Radishes
Cucumber
Hard boiled egg
Sour cream


Start by boiling the whole beets and chopped onion. While beets are cooking peel all the vegetable and cut slice or grate anyway you like your veggies in soup. I cut potatoes in cubes and grate the carrots; at the end when beets are ready I grate them too.
When beets are close to be ready put potato in, let it cook for few minutes, then carrots, then cabbage. Let it cook till veggies are done, about 20 minutes or so. During cooking take, the beets out and grate them and add back into soup. If you are using canned beets, grate them and add some time after carrots. Add salt to taste, right before soup is ready add a pinch of sour salt or juice of maybe a quarter or a half of a lemon. It should have just a hint of tartness but not to be sour or tart at all.

At that time, I take a bowl of just liquid and let it cool. Beat the raw egg in a separate bowl and slowly add the warm soup into it stirring constantly so egg doesn’t cook, it has to dissolve in the soup. Not sure, what the process is called in English. Add this mixture back to the pot, again stirring to make sure that egg doesn’t get cooked. It can be done when Borscht cooled down completely. It is for color rather than taste. Cold borscht should be light in color.

I like to serve and eat it when its room temperature or slightly below that. Some people like it very cold.

To serve garnish the bowl of Borscht with a t-spoon of sour cream, finely chopped green onions, cucumbers, radishes, sliced hard boiled egg, or any other fresh veggies that you like. Or don’t put anything. Now this is how I like to eat it, some people tell me I’m weird, but never the less it tastes great. I serve the borscht with a slice of good bread, with some sour cream spread on it and couple of slices of smoked salmon, also known as lox. What a treat on a hot day. This is a meal in it self. There are plenty of calories to keep you going till evening. The whole preparation takes about an hour, and if you use canned beets then it’s even less.

Enjoy.


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