5 Tips for Making the Perfect Borscht
Borscht, or beet soup, has its origins in Eastern Europe, where it was introduced to the country by Dutch traders in the early 18th century. This vegetable-based soup became popular with the general population by the end of that century and remains a staple of Russian cuisine today. Although borscht can be served hot or cold and made from several types of beets, this recipe sticks to the basics and offers five tips for making the perfect borscht!
1) Beetroot
Beetroot is a root vegetable of the Chenopodiaceae family that has been cultivated in Europe since pre-Roman times. The plant grows well in moist, temperate conditions and produces fruits containing sugar and nitrates, which are converted into vitamin C when consumed. Beetroot can be boiled or baked whole, blended into a puree or roasted. If you’re attempting to make perfect borscht (and let’s face it—who isn’t?), then you might want to consider making beetroot part of your recipe. It adds a hint of sweetness and a beautiful color contrast to any soup or stew.
2) Dried mushrooms
Dried mushrooms, usually porcini or shiitake, are a great way to add umami and flavor to dishes. In soups and stews, they soften during cooking and add that earthy meatiness that makes them so delicious. Some mushrooms can also be added fresh—chanterelles work especially well in soups like borscht. If you’re not a mushroom fan but want to give borscht a try, replace one pound of your beef with dried mushrooms for an earthy kick.
3) Carrots
Carrots are used in many soups and stews to add a touch of sweetness, but you can also use them as a tasty garnish. Grate some into your borscht for added color and crunch. The naturally sweet flavor will make your soup sing! When boiling or steaming, cook carrots until they're soft enough to be mashed easily with a fork, but not so soft that they fall apart when you stir them into your soup. To prevent overcooking, remember that it's difficult to reverse overcooking once it has happened.
4) Beef stock
When making a traditional borscht, it's not only important to use beef stock (canned or homemade), but it's also crucial that you reduce it. By cooking down your stock, you're not only adding an extra dimension of flavor, but also thickening your soup. Avoid using beef bouillon cubes in your soup; they're too salty and come with all sorts of other ingredients you probably don't want in your borscht. If all else fails, there are plenty of pre-made stock options at your local grocery store that will work fine in a pinch.
5) Recipes
Recipes - How to Make It: 3. Ginger: Ginger is a perennial herb that can be used in sweet and savory dishes alike. Its primary use is in cooking as a spice or flavoring agent, although it also has medicinal properties and can be used as an herbal remedy. In addition to ginger’s culinary versatility, it is easily grown at home or purchased cheaply at a local farmers’ market. Finally, if you want to add flavor to your borscht without adding calories, fresh gingerroot will do the trick.
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