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| Newbistic China. January 05 2013 19:05. Posts 2911 | Profile Blog # |
Food Blog (henceforth abbreviated as the "Fblog") 2:
Borscht
Borscht! What an interesting dish, right? Whenever some TV cook pulls an exotic dish out of his or her ass, it usually comes off the tail of a trip to some foreign land where they acquired the taste for such dish, or maybe a recipe was handed down to them by a grandma of a friend who lived in said land for 87 years. Not me. I was sitting on my ass, as usual, browsing Wikipedia, and came across this.
Anyways, it's not the journey that matters, it's the result that makes you sit here and read this blog, right? Borscht is a healthy, hearty, easy soup made with red beets. Due to its diverse origins in about a dozen Eastern European countries, the ways to make borscht are near infinite. This is just one such variation that I've cobbled together from several recipes.
Ingredients
![[image loading]](http://i.imgur.com/WUuGe.jpg)
This is just most of the ingredients. Read the list for all of them. Or if you're feeling plucky, proceed blindly off of this picture alone. What's the matter, chicken?
Total time: 1 1/2-4 hours
Serves 4-8
Beef Stock*:
~1 lb raw beef bones, tendons, etc.
1 yellow onion
1 carrot
1/2 tsp thyme
1/2 tsp rosemary
2 bay leaves
2 cloves garlic
1 tbsp fresh or dried parsley
1 tbsp vegetable oil
Borscht:
4 cups beef stock
5 tbsp tomato paste
1/2 medium head of green cabbage
1 yellow onion
1 large carrot
3 medium beets**
3 medium or 4 small potatoes
salt
pepper
2 tbsp vegetable oil
3 tsp red wine vinegar
3 tbsp fresh parsley
2 bay leaves
3 cloves garlic
sour cream or fresh yogurt for garnish
*You notice that salt and pepper are not listed. Do not season your stocks so that they may remain a neutral ingredient when it comes to seasoning the actual dish. If you use store bought stock, you will have to take sodium into account.
**With their leaves, if possible.
Cooking
We start with the beef stock. You can either buy the stock, or make it ahead of time. Heat up a tablespoon of oil in a pot and deposit your beef bones. Brown them for about 1-2 minutes on all sides.
![[image loading]](http://i.imgur.com/JBnCD.jpg)
The Necromancer from Diablo 2 would make a great soup cook.
Meanwhile, peel your carrot and onion and chop them into chunks. Deposit the chunks into the browned beef and cook until soft. Pour about 5-6 cups of water into the pot. Add thyme, rosemary, garlic, and parsley. Simmer for about two hours, then strain into a container. Either use immediately, refrigerate for up to 3 days, or freeze for long-term storage.
![[image loading]](http://i.imgur.com/uk5PS.jpg)
Some of you might be wondering sarcastically if this is a vegetable stock with a bit of beef or a beef stock. Well if you are wondering that, just remember that I'm way Soup Nazier than you are.
Now, when you are ready for the borscht, the borscht is ready for you! Chop your onions and carrots into similar sized slices. Saute them in oil until soft in your soup pot.
![[image loading]](http://i.imgur.com/swABe.jpg)
You can also add meat to your borscht, but I'm only using vegetables here. Beet your meat on your own time.
As the onions and carrots soften, peel and dice your potatoes. When the vegetables in the pot are soft, add your tomato paste. Stir to mix, then add your beef stock, garlic, and bay leaves. Bring to a boil and add the potatoes. Simmer for five minutes.
![[image loading]](http://i.imgur.com/4RswH.jpg)
If you make the soup with chicken instead you can call the soup "the birds and the beets".
While you were cooking your vegetables and waiting for the potatoes to cook, you should peel and shred your beets. You can shred by knife like I did, but it takes a longer period of time. Also chop your beet leaves into pieces and shred your cabbage.
![[image loading]](http://i.imgur.com/7tpgj.jpg)
If you put your beets into a box that's called beet boxing.
Dump all of your vegetables into the soup and simmer until tender, about 20-30 minutes. Salt and pepper to taste and add your vinegar. When the vegetables are as tender as you desire, turn the heat off. Roughly chop 3 tablespoons of parsley and stir them into the soup.
![[image loading]](http://i.imgur.com/Jlsiv.jpg)
If you eat enough beets it'll turn your piss orange. Romantically speaking, it's like pissing a sunset.
Serve the soup hot with a dollop of sour cream or plain yogurt. Garnish with parsley (or more authentically, dill).
![[image loading]](http://i.imgur.com/WR9B0.jpg)
Finished borsch. It looks almost like an aborschion in a pot. Probably how the name came to be.
The Result
![[image loading]](http://i.imgur.com/OGSjR.jpg)
Too many beet puns. At this point I'm really beeting a dead borsch.
Wow, this soup isn't bad at all, even without meat. It is slightly sweet, with a rich meaty flavor from the beef stock. Some recipes ask you to add a bit of sugar or honey, but I think that sweetners will definitely push the soup over the edge. Be careful not to spill the soup on your shirt while eating though. That shit'll never come off. Or, if you do live in an Eastern bloc country, it might feel like you're being drenched in the blood of revolutionary patriots or something. Wear it outside proudly.
Well, this concludes another installment of [F], my new Fblog. I know it's been over a month since my last entry, but I am trying to do these as often as I can, Hopefully this will end up being a bi-weekly release at least. Questions and comments are always welcome, especially if you eat borsch regularly and have a favorite recipe. Past installments of all of my food blogs can be found at
http://foodinmind.wordpress.com
Until next time, eat beets, beet off, beet up, etc. It can't be beet.
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| fusefuse Estonia. January 05 2013 19:39. Posts 1337 | Profile Blog # |
yummy
borsch is one of the best soups around
and your blogs make me hungry as usual
: ) |
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| ForTheDream Germany. January 05 2013 19:42. Posts 920 | Profile Blog # |
My family has an ukrainian background before moving to germany and later fleeing from east germany to the west.
We have a christmas tradition of preparing Borschtsch with the whole family, although our variation is a little different than the one in your recipe  You were right, when you wrote there are infinite ways to prepare this dish haha
We prepare pretty much the same stock as you did and the soup is pretty close too, we afterwards sift the vedgetables (they can be eaten separatly ) and prepare dumplings filled with roastbeef (putting this through a meatgrinder is totally fun :D) and mushrooms (yellow boletuses), which are cooked and served in the soup.
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| Azera Singapore. January 05 2013 19:43. Posts 3376 | Profile Blog # |
"beet boxing" LOL
Nice food. |
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| GhandiEAGLE United States. January 05 2013 19:59. Posts 4016 | Profile Blog # |
| The puns made me cover my face, but the food made me look again xD |
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| snively United States. January 05 2013 23:25. Posts 1083 | Profile Blog # |
what are bay leaves?
any relation to bayleef?
![[image loading]](http://im.glogster.com/media/5/28/85/27/28852789.jpg) Last edit: 2013-01-05 23:25:33 |
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| Newbistic China. January 06 2013 01:24. Posts 2911 | Profile Blog # |
| Bay leaves are a kind of spice, they look like dried whole leaves. I'm not sure how to make a link writing from my phone but you can wikipedia it. |
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| QuanticHawk United States. January 06 2013 01:45. Posts 21259 | Profile Blog # |
On January 05 2013 23:25 snively wrote:what are bay leaves? any relation to bayleef?
the best thing ever for soups and stews
that is a fuckin proper borscht.
if you do again, cube up some keilbasa real small and throw in some lima beans
idk if they would sell at a uki or polish place, but get some varanky (theyre like minature pierogis) and dump them in too
you attain god status if you make a white borscht |
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| LeapofFaith United States. January 06 2013 05:18. Posts 353 | Profile # |
| The blog was good, the puns were badddd ._. |
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| farvacola United States. January 06 2013 05:31. Posts 5534 | Profile Blog # |
| Excellent, this recipe speaks to my Ukrainian roots, though my family's is a bit different, as we include pertsivka, which is more or less Ukrainian pepper liquor. Adds a nice spicy twang that makes the sour cream a must! |
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| Dubzex United States. January 06 2013 09:58. Posts 3385 | Profile # |
| I usually throw big chunks of fatty beef in there when I have made it in the past. Good stuff. |
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| Chairman Ray Canada. January 06 2013 16:10. Posts 7375 | Profile Blog # |
| wow that looks really yummy, I think ima try to make it |
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| docvoc United States. January 06 2013 17:07. Posts 3475 | Profile Blog # |
Borscht is amazing  , but you didn't exactly make it the traditional russian way that my grandma does (even though she is northern polish, but that is another story). You used too many fancy things that a traditional borscht didn't have back in the old days . I might be very biased, ok I am very biased towards my grandma's style, but I feel like not using the classic style is a bit of a disservice when you normally do most foods GREAT JUSTICE. Then again I am hugely biased. That said, I enjoyed the blog a lot, great job again ^^. |
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| Newbistic China. January 07 2013 04:08. Posts 2911 | Profile Blog # |
On January 06 2013 17:07 docvoc wrote:Borscht is amazing , but you didn't exactly make it the traditional russian way that my grandma does (even though she is northern polish, but that is another story). You used too many fancy things that a traditional borscht didn't have back in the old days . I might be very biased, ok I am very biased towards my grandma's style, but I feel like not using the classic style is a bit of a disservice when you normally do most foods GREAT JUSTICE. Then again I am hugely biased. That said, I enjoyed the blog a lot, great job again ^^.
What is your grandmother's traditional way of doing it? I just read through a bunch of recipes and cobbled together a recipe. All of the recipes claimed to be "authentic" and I never came across an old fashioned recipe. |
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| Glioburd France. January 07 2013 06:51. Posts 805 | Profile # |
| I eat it often during winter, this is reallly good kind of russian "pot-au-feu". |
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| mki Poland. January 07 2013 08:32. Posts 661 | Profile # | |
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| Phrogs! United Kingdom. January 08 2013 05:12. Posts 515 | Profile Blog # |
| I had a friend at university who was studying Ukrainian and he made us some Borscht once. Was really nice. Never knew how to spell it till now lol. |
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| RuskiPanda United States. January 08 2013 07:41. Posts 747 | Profile # |
| Green Borscht is really good too but Im not sure how my grandma makes it.. think it has eggs in it or something. |
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