Simple Borscht Recipe (Instant Pot or Stove Top!) (2024)

FAQs

What's the difference between beet soup and borscht? ›

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.

A common opinion is that a good borscht should be thick enough for a spoon to stand upright in it.

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile.

This soup from Eastern Europe is rich in essential nutrients that provide numerous benefits. Additionally, it's a low-calorie option that can be easily adapted to fit various dietary needs, including vegetarian and vegan lifestyles. Is borscht healthy for you? Rest assured, it certainly is.

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Martseniuk says the key to good borscht is acidity: “Either lemon juice or white vinegar is important to help keep the color.” Without it, your soup can turn slightly muddy and brown, a far cry from the brilliant characteristic hue you're going for.

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

Cooking Time and Temperature: Beets can lose their vibrant red color if they are overcooked or cooked at high temperatures for too long. If you cooked the beets for an extended period or at a high temperature, it could cause them to lose some of their color intensity, resulting in a more orange appearance.

In addition to the pervasiveness of the dish throughout Ukraine, the inscription notes that borsch “is lauded in tales, folk songs and proverbs and viewed as a lifestyle and identity marker (for Ukrainians).”

What does borscht mean in Ukrainian? ›

Its Ukrainian-ish Origins

A commonly accepted theory is that the word borscht comes from the Slavic “borschevik,” which means “hogweed.” In early Slavic cuisine, hogweed stems, leaves and flowers were often cooked into a soup or fermented, yielding something akin to sauerkraut.

Cooled borscht can be covered and stored in the refrigerator for up to 2 days. To freeze, pack into containers leaving 1-inch (2.5 cm) headspace. For the best results and to save energy, let frozen soup thaw in the refrigerator compartment on the day you plan to use it.

Borscht is typically made with red meat. For a heart-healthy version, choose ground turkey, double the beans or use tofu. Tomatoes, parsnips and potatoes add potassium, which can help lower blood pressure. Less sodium is also better for blood pressure, and this recipe keeps it under 500 milligrams per serving.

There are several health benefits you can enjoy when eating borscht as a result of the nutrients in the ingredients including reduction of blood pressure, stomach, liver and heart protection, and blood cleansing support!

Jews typically ate two main varieties: a hot, meaty version (of which knobl borscht is one sub-type) and a cold, vegetarian version for a refreshing summer treat. The cold would typically have sour cream stirred in right before serving, while the hot one traditionally featured homemade rosl.

This Russian Borscht Recipe is a traditional Ukrainian/Russian red borscht soup loaded with meat, potatoes, vegetables, cabbage and beets. This hearty soup is so healthy and all the vegetables come together and taste wonderful.

While “cultured” Americans are likely to spell it with a 't' (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the 't' (Borshch).

This beet soup is gorgeous, healthy, and tasty. It is so simple to make too. Beets, sautéed onions, and garlic simmer in beef broth before being finished with a swirl of cream.