Bortsch, Ukrainian Beet SoupTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: At least 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:29.9 kcal
Proteins:0.6 g
Fats:1.8 g
Carbohydrate:3.5 g
Fibers:0.9 g
Sugar:1.3 g
Cholesterol:0 mg
Sodium:13.7 mg
Calcium:17.3 mg
Energy:193 kcal
Proteins:3.7 g
Fats:11.6 g
Carbohydrate:22.7 g
Fibers:5.6 g
Sugar:8.7 g
Cholesterol:0 mg
Sodium:88.6 mg
Calcium:111.4 mg
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INGREDIENTS
For 5 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
2
raw red beets
5
cabbage, shredded
1
carrot, diced
1
potato, diced (optional)
1
large onion
2000
ml
water
2
cloves of garlic, minced
30
ml
white vinegar or lemon juice
30
ml
vegetable oil
30
ml
tomato paste
15
ml
chopped dill
salt and pepper
METHOD
- Drop the beets into boiling water and cook until they can be pierced easily with a knife. Place into cold water until cooled. Peel the beets (the skins should now slip off easily) and cut into thin strips.
- Sauté the onion in the oil until softened but not browned. Add the garlic and cook a minute longer.
- Add the beets, carrots, potato and water and cook until the vegetables are just tender.
- Add the shredded cabbage and cook until tender. Add the tomato juice or paste, dill, salt and pepper to taste.
- Add lemon juice or vinegar to taste to make the borshch slightly tart. Cook 5 minutes longer and serve very hot.
..........
With thanks to Dr. Yaroslava Kojolianko of Musée Ukraina Museum in Saskatoon, Saskatchewan for her kind assistance.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
This hearty soup traditionally prepared from beets and cabbage is popular at other times of the year as well. There are no less than 40 kinds of borsch, both hot and cold, varying according to the vegetables and or meat used; there are even some with no beets at all. All borsch recipes are slowly simmered for maximum flavor. Tiny garlic buns are often served with it.
