Here’s my recipe for Borscht. The well-known and popular borscht (Russian: борщ) is a Ukrainian stew, prepared with beetroot.
Very similar beetroot stews can be found in other Central and Eastern European countries. The delicious stew is prepared differently in Poland, Lithuania, Romania or Moldavia. For most people, borscht is a Russian red soup, a dish from Russian cuisine.
Today I present you my fine recipe of borscht, vegetarian in base, on request with smoked tofu or shrimps or classic with boiled beef. The first tip: Simply prepare the last mentioned ingredients separately, so you can flexibly take into account the nutritional wishes of family members and guests.
My stew looks great and tastes great. In this article you’ll learn all you need to know about beetroot and I’ll tell you my professional cooking tips to make your soup a perfect success.
1. Boil Borscht from fresh Turnips
The borscht, prepared from fresh turnips, tastes particularly fine. Please note to buy the fresh turnips: The fresher the beet comes from the ground, the more powerful is the beetroot. For the borscht, peel the red beet raw and cut into small pieces. Alternatively, you can boil the turnips in salted water, then peel them and prepare the soup from boiled turnips.
2. Prepare Borscht from pre-cooked Turnips
You cannot use beetroot from the glass, because it is beetroot salad. Therefore it is better to get the precooked, vacuumed beetroot in a plastic bag and use it for the borscht. Unfortunately, the pre-cooked beetroot never tastes as good as fresh beetroot.
3. Beetroot Ingredients and Effect
The beetroot is a goosefoot plant and therefore related to spinach and chard. There is reason to be amazed at the variety of plants that can be found in this genus. Who would like to believe the Eastern European folk medicine, sees in the red beet a genuine miracle weapon against cancer. Drinking beetroot juice in large quantities is said to even cure cancer and leukaemia. The fact is that the ingredients of beetroot can be classified as anti-cancer substances.
Why have people in Eastern Europe loved borscht for centuries? Because the stew is healthy and brings everyone through the cold winter.
Today we know: Beetroot is definitely super healthy. The beets are the force in bags, they contain natural carbohydrates, little protein, the amino acids building blocks asparagine, glutamine, betaine (stimulates liver and bile, has an antibacterial effect), plus potassium, magnesium, sodium (excess base), iron and copper (good for blood formation), vitamins A, B, C, folic acid and pantothenic acid, bioflavones (protect vitamins and improve cellular respiration), betanidine, rutin (betanidine strengthens the walls of the capillaries with rudin) and choline (cholesterol component – makes fat more liquid and prevents accumulation on the arteries).
In summary, beetroot is good for the liver and gall bladder, beetroot lowers cholesterol, strengthens the immune system and strengthens the blood vessels. The best thing is: Fresh beetroot tastes delicious!
Ideal for a basic diet: beetroot juice and soup
4. Recipe Borscht
Following my step by step recipe for wonderful borscht. I would be happy if you try this stew recipe. If you have any questions or comments, please use the comments function below.
- 4 pc beetroot peeled
- 2 pc carot
- 1 pc onion oder shalott
- 40 g Butter
- 50 ml dry white wine
- 500 ml vegetable broth
- 2 pc bay leaves
- 1 pinch ground caraway
- 4 pinch salt
- 4 pinch ground black pepper
- 1 pinch nutmeg
- 1 cup sour cream
- 1/4 bunch parsley
- 2 pc eggs 14 min cooked, peeled, quartered
- 4 pc spring onion cut into fine stripes or rings raw as decoration
- 4 pc radish cut into fine slices or Julienne (rectangular stripes)
- 1/4 bunch Dill fresh or dried
- 1/4 pc cucumber without seeds and skin cut into cubes
- 200 g boiled beef cut into cubes as a stew insert
- 200 g prawns as decoration and stew inlay
- 200 g smoked tofu diced as stew inlay
- Peel the beetroot and the carrots, grate half of the beetroot and all the carrots coarsely. Sweat the vegetables with the diced onion in a saucepan with the butter for about 5 minutes until colourless.
- Add the white wine and vegetable stock, bay leaf, caraway, salt, pepper and nutmeg and bring to the boil.
- Let the borscht simmer for 25-35 minutes, then season to taste and serve with freshly chopped parsley and sour cream as well as the desired side dishes.
- I have kept the basic borscht preparation vegan or vegetarian. Add the red soup, your borscht stew as required with the desired ingredients. Good success and good appetite!