Latvian Borscht

Latvian Borscht Recipe: Traditional Beef and Beet Soup from Latvia

Region / culture: Latvia | Preparation time: 30 minutes | Cooking time: 5 hours | Servings: 6

Introduction

Latvian Borscht is a traditional soup that is popular in Latvia and other Eastern European countries. This hearty and flavorful soup is made with beef stock, beets, potatoes, and a variety of other vegetables and seasonings. It is a comforting and satisfying dish that is perfect for cold winter days.

History

Borscht has been a staple in Eastern European cuisine for centuries. It is believed to have originated in Ukraine, but variations of the soup can be found in many countries in the region, including Latvia. The Latvian version of borscht typically includes beets, potatoes, cabbage, and other vegetables, along with beef stock and seasonings.

Ingredients

8 cups beef stock
0.5 head cabbage, finely shredded (or equivalent amount of spinach)
3 medium potatoes, cut into 1-inch cubes
1 large red beet, shredded
1 tbsp red wine vinegar
1 tsp bacon fat
2 tsp sugar
2 tbsp butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley root or 0.5 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 head garlic, peeled and chopped
2 tbsp bacon fat
fresh parsley, chopped

How to prepare

Heat the stock in a large soup pot, add cabbage and potatoes, and simmer for 15 minutes.
Meanwhile, combine beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan. Cook gently, covered, for about 5 minutes.
Set aside.
In another small pan, heat the butter. Add onion, carrot, and parsley root (or parsnip) and sauté.
Once the cabbage and potatoes have finished simmering, add the beet mixture, onion mixture, peppercorns, allspice berries, and bay leaves. Cook for another 10 minutes.
Stir in the chopped garlic, remaining bacon fat, and chopped parsley.
Reduce the heat to a very low simmer, lightly cover the pot, and simmer slowly for about 4.5 hours.
Turn off the heat, let it cool, and allow it to ripen for about 12 – 18 hours.
When ready to serve, gently reheat the soup and ladle it into bowls.
Top each serving with a teaspoonful of sour cream and serve with a slice of dark rye bread.

Variations

You can add other vegetables such as carrots, celery, or bell peppers to the soup for added flavor and nutrition.
For a vegetarian version, you can omit the beef stock and bacon fat and use vegetable broth instead.

Cooking Tips & Tricks

Be sure to simmer the soup slowly for several hours to allow the flavors to develop fully.

- For a richer flavor, you can use homemade beef stock instead of store-bought.

- Adding a dollop of sour cream to each serving adds a creamy and tangy element to the soup.

Serving Suggestions

Serve the borscht with a dollop of sour cream and a slice of dark rye bread on the side.

Cooking Techniques

Slow simmering the soup for several hours allows the flavors to meld together and creates a rich and flavorful broth.

Ingredient Substitutions

If you don't have bacon fat, you can use vegetable oil or butter as a substitute.

- You can use fresh tomatoes instead of canned tomatoes if you prefer.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Presentation Ideas

Garnish each serving with a sprinkle of chopped fresh parsley for a pop of color.

Pairing Recommendations

This soup pairs well with a crisp green salad or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

25g per serving

Fats

- Total Fat: 10g per serving

Proteins

- Protein: 15g per serving

Vitamins and minerals

This soup is rich in vitamins A and C, as well as potassium and iron.

Alergens

This recipe contains dairy (butter and sour cream) and bacon fat.

Summary

This soup is a good source of carbohydrates, fats, and proteins, as well as vitamins and minerals. It is a hearty and nutritious meal option.

Summary

Latvian Borscht is a delicious and comforting soup that is perfect for cold winter days. This hearty and nutritious dish is packed with flavor and is sure to become a family favorite. Enjoy a bowl of this traditional soup with a dollop of sour cream and a slice of dark rye bread for a satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Latvian Borscht. It was a chilly autumn afternoon, and I was rummaging through an old cookbook that belonged to my great-grandmother. As I turned the yellowed pages, a faded, handwritten note fluttered out and landed on the kitchen floor. Curious, I picked it up and read the elegant script that detailed the ingredients and instructions for making Latvian Borscht.

My great-grandmother had noted that she had learned the recipe from a Latvian friend who had shared it with her during a visit many years ago. I was intrigued and decided to give it a try. Little did I know that this simple recipe would become a cherished part of my culinary repertoire for years to come.

The first time I made Latvian Borscht, I followed the instructions carefully, chopping vegetables, simmering broth, and adding a touch of cream at the end. The aroma that filled my kitchen was warm and inviting, a comforting blend of earthy beets, tangy vinegar, and savory beef. I couldn't wait to taste the finished dish.

When I finally ladled a steaming bowl of Latvian Borscht into my favorite soup bowl, I took a tentative sip and was transported back in time. The flavors were rich and complex, a symphony of tastes that danced on my tongue. I knew then that this recipe would hold a special place in my heart.

Over the years, I have made Latvian Borscht countless times, refining the recipe and adding my own personal touches. I have shared it with friends and family, who always ask for seconds and thirds. I have even entered it in a few cooking competitions, where it has won me accolades and praise.

One of my fondest memories of making Latvian Borscht was when my granddaughter, Sarah, came to visit me for the summer. She had always been curious about my cooking and had asked me to teach her some of my favorite recipes. I knew that Latvian Borscht would be the perfect dish to introduce her to the joys of cooking.

Together, Sarah and I gathered the ingredients for Latvian Borscht, chatting and laughing as we peeled and chopped vegetables. I showed her how to sauté the onions and garlic, how to simmer the broth until it was rich and flavorful, and how to add a dollop of sour cream at the end for that perfect finishing touch.

As we sat down to enjoy our meal, I watched with pride as Sarah took her first spoonful of Latvian Borscht. Her eyes widened in surprise, and then a smile spread across her face. "This is delicious, Grandma!" she exclaimed. "I can't believe I helped make this!"

I smiled and patted her hand. "You did a wonderful job, Sarah. Cooking is all about sharing recipes and creating memories with loved ones. And now, you have a new recipe to pass down to future generations."

And so, the tradition of making Latvian Borscht has been passed down through the generations in our family. It is a recipe that brings us together, that reminds us of our roots and heritage, and that fills our hearts and bellies with warmth and love. I am grateful for the day I stumbled upon that old cookbook and discovered the magic of Latvian Borscht. It is a recipe that will always hold a special place in my heart.