Borsch is a popular dish from Eastern Europe. Borschis attributed to Russian cuisine and is prepared, as often happens with other dishes from that part of Europe, also in Belarus, Ukraine, Poland and Lithuania, the name often changes, however it is one of the most popular soups in Central Europe. The main ingredient of Borsch is red beetroot with its sweetish flavor that goes well with the creme fraiche that is put on top of the soup before serving. Borsch is never the same, every family has its own recipe, some add a vegetable and some increase the meat, some add more beetroot and some more red cabbage, I increased the vegetables because my recipe is vegetarian, no meat and the borscht is vegetal. The result is excellent, it is a comfort food for gloomy and cold days.
The centerpiece of the Christmas Eve dinner is red borscht, which symbolizes abundance and prosperity. In this article, we will share with you the traditional recipe for this aromatic borscht, which will surely warm the hearts of your loved ones during the holidays.
Make it a permanent fixture in your Christmas menu and enjoy the moments together at the Christmas Eve table. In some regions, it is customary to add sauerkraut to the borsch, after having drained and washed it from its preserving water.
In Poland, borsch is served on Christmas Eve, also as a broth for tortellini. In this version of borsch, boiled meat is not used. All the vegetables, including beets, are placed in a large pot with plenty of salted water and left to boil for at least an hour. Mushrooms are often added to this version of borsch.
Borsch in Romania is something completely different. It is a fermented preparation used to flavor a typical soup of this country. The process of fermenting wheat bran, corn flour and stale bread is quite long and complicated. In Romania, too, versions of dry borsch have spread, industrially prepared, which are increasingly used as flavorings instead of the original recipe.
Ingredients2 cloves garlic
3 cups chicken broth
1 cup wine
2 tsp oil
2 onions
1 cup potatoes
1 cup carrot
1 cup cabbage
2 beets
1 cup tomatoes
2 tbsp curd
1 tbsp parsley
Salt and pepper to taste
Method
Heat the oil in a deep pot, add the onions and garlic and sauté on a medium flame for 2 minutes.
Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and cook on a medium flame for 2 minutes.
Add chicken broth, wine and salt, mix well and cover and cook for 10 minutes or till the vegetables are soft.
Add the pepper powder and mix well.
Serve immediately garnished with curds and parsley.
