Russian Food - Borscht

Travel is well known for broadening the mind and makes the senses come alive. The eyes soak up new surroundings. The ears experience the sounds of a different language and culture. But if you like your food, then your taste buds are in for the best treat of all.

Russian food is known for its generosity. Impress your Russian girl by know what dish is what on the menu. Probably the most recognizable dish from Russia would have to be Borscht (or Borsch). Bright red from the fresh beets, Borscht is surprisingly light and refreshing. It is the perfect thing to warm you up on a cold winters night when served hot.

I am pretty good in the kitchen, but there is no way I can remember the recipe for Borscht off the top of my head. So here is a recipe for Borscht from About.com

 

What I liked about the site is not only did it have the recipe and instructions, it gives a video tutorial on what to do. Click on the above link to check it out.

For those of you who want a quick summary, the recipe from About.com is -

5 cups of beef broth
2 cups shredded beets
2 cups shredded cabbage
1 cup shredded carrots
2 cups cubed potatoes
1 cup chopped onions
6 ounce can tomato paste
4 tablespoon vegetable oil
salt and pepper to taste
1 tbsp. sour cream

Carrots - Heat two tablespoons of vegetable oil in a frying pan. Add chopped onions and stir them until they become translucent. Then add carrots and mix carrots and onions with a wooden spoon. Reduce the heat to low, cover the pan and have the mixture cook until the carrots are tender.

Beets - In a separate pan, heat two tablespoons of vegetable oil. Add beets and tomato paste and mix them together until well combined. Cover the pan with a lid, turn the heat to low, and cook until the beets are soft. When the beets are cooking with the tomato paste they let out a really delicious aroma that is really characteristic of borscht.

Prepare the Borscht - Next, heat the broth in a pot until it boils, then add potatoes and cabbage. Stir and cook until the potatoes are well done. It should take about 15 minutes. You can check their status by piercing the potato with a fork and if it starts to fall apart you know you're ready to add the vegetables.

Combine Ingredients - Add prepared carrot and beet mixtures and stir until both are well distributed through the broth. Reduce the heat to low, cover the soup and let it simmer for 15 minutes. Then turn the heat off.

Serve - Add parsley, stir the soup and you are done. Borscht is usually eaten with a dollop of sour cream and rye bread.

Why not be adventuresome and try cooking Russian food this weekend?

 

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Good luck with your search!