Borscht made from beets

Borscht

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If you like the intense flavour of homemade borscht, you must try this recipe.

Quite recently, I shared a recipe for beetroot leaven. I made the leaven because I always like adding it to the borscht.

Homemade borscht made the right way tastes amazing. By using a large amount of beetroot, other vegetables and herbs, you can achieve a really intense flavour. In addition, the beetroot leaven significantly sharpens its taste.

The borscht can be served as a warm drink to go with dumplings or croquets. You can also make it in a slightly enriched form and serve it as a soup with vegetables, egg and sour cream. This version is called Ukrainian borscht.

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Borscht made from beetroots
Borscht

Ingredients for borscht.

  • 250 ml beetroot leaven
  • 1,5 kg beetroots
  • 1 small celeriac root
  • 1 small leek
  • 1 big carrot
  • 1 big parsnip
  • 2 bay leaves
  • a few pieces of dry forest mushrooms
  • 1 big sour apple
  • 1 tablespoon of crystal sugar
  • 1,8 l water
  • juice from half a lemon
  • 1/4 teaspoon of black pepper
  • 1,5 tablespoon of salt

How to make borscht.

Peel the beetroots, cut them into slices and put them in a large pot. Also peel the carrots, parsnip and celeriac, cut them into pieces and add to the chopped beets. Add the leek sliced into small rings.

Pour water into the vegetables, add bay leaves and dry mushrooms. Put the pot on the heat and bring it to boil. Cook on a low heat for 1.5 hours.

After 1.5 hours, add the sliced apple (with the skin on), salt, pepper, sugar and lemon juice. Continue cooking for another hour. Finally, pour in the beetroot leaven and bring the borscht to boil (do not continue cooking). At this point, remove it from the heat and let it cool down. Once the borscht is cold, put it through the strainer.

Serve the borscht with eggs, vegetables, dumplings or as a drinkable addition to croquettes.

Borscht  made from beets
Borscht

Good to know when making borscht.

The borscht can be additionally seasoned with dried marjoram.

I used dried mushrooms. You should soak the mushrooms in water before adding them to the borscht.

Do you like beets? If so, try our recipe for Beetroot and horseradish salad.

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