The well-known Bortsch is a beetroot soup from Eastern Europe, traditionally prepared in Russia and Ukraine.

OTHER LANGUAGES: deGerman

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 regionally 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 the borscht, in the basis vegetarian, on request with smoked tofu or shrimps or classic with boiled beef. The first tip: Simply prepare the last mentioned ingredients extra, so you can flexibly take into account the dietary wishes of family members and guests and take them into account. My stew looks great optically and is a real force in terms of taste. 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. …jump directly to the recipe

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.

Rote Rüben oder rote Bete frisch mit Rübenkraut

Fresh beetroot or turnip with silver beets are the first choice for borscht.

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

Rote Rüben Suppe im Schälen angereichtet, Rote Bete Suppe Schaumsuppe

The beetroot soup is just as delicious and I will introduce the recipe elsewhere. Just click on the picture to see the recipe!

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.

The well-known Bortsch is a beetroot soup from Eastern Europe, traditionally prepared in Russia and Ukraine.
Borscht
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Recipe for borscht with step by step explanation and many tips of cook professional Thomas Sixt. Red beets are healthy, are regarded as cancer preventive means and work antiviral. Juice and soup of the red turnips offer assistance with cold and flu. This preparation is gluten-free and has a base-forming effect. The stew is an ideal addition to an alkaline diet. The borscht is a traditional stew from the Ukraine and is prepared regionally differently. This recipe is vegetarian or optional with shrimps.
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
The well-known Bortsch is a beetroot soup from Eastern Europe, traditionally prepared in Russia and Ukraine.
Borscht
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Recipe for borscht with step by step explanation and many tips of cook professional Thomas Sixt. Red beets are healthy, are regarded as cancer preventive means and work antiviral. Juice and soup of the red turnips offer assistance with cold and flu. This preparation is gluten-free and has a base-forming effect. The stew is an ideal addition to an alkaline diet. The borscht is a traditional stew from the Ukraine and is prepared regionally differently. This recipe is vegetarian or optional with shrimps.
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Ingredients
Borscht
  • 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
Decoration and Saisonal Supplements
  • 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
Meat or Fish resp. Subtitute
  • 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
Servings: Portions
Units:
Instructions
  1. 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.
  2. Add the white wine and vegetable stock, bay leaf, caraway, salt, pepper and nutmeg and bring to the boil.
  3. 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.
  4. 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!
Recipe Notes

5. Borscht calories (kcal.), the nutritional Values at a Glance

Nutrition Facts
Borscht
Amount Per Serving
Calories 986 Calories from Fat 630
% Daily Value*
Total Fat 70g 108%
Saturated Fat 31g 155%
Polyunsaturated Fat 14g
Monounsaturated Fat 17g
Cholesterol 338mg 113%
Sodium 1363mg 57%
Potassium 764mg 22%
Total Carbohydrates 40g 13%
Dietary Fiber 9g 36%
Sugars 11g
Protein 51g 102%
Vitamin A 242%
Vitamin C 30%
Calcium 62%
Iron 52%
* Percent Daily Values are based on a 2000 calorie diet.

6. More Soup Recipes

All Soup Recipes, especially suited to this recipe: Beetroot Soup

OTHER LANGUAGES: deGerman

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