Roasted Beet Borscht

Roasted Beet Borscht Recipe from Ukraine with Chicken Broth and White Vinegar

Region / culture: Ukraine | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Roasted Beet Borscht is a traditional Eastern European soup that is both hearty and flavorful. This recipe combines the earthy sweetness of roasted beets with the tanginess of vinegar to create a delicious and satisfying dish.

History

Borscht has been a staple in Eastern European cuisine for centuries, with variations of the soup being enjoyed in countries such as Russia, Ukraine, and Poland. The addition of roasted beets in this recipe adds a depth of flavor and richness to the dish.

Ingredients

4 medium-sized red beets, greens removed
2 medium-sized white onions, cut in half and thinly sliced
2 cups shredded green cabbage
1 cup canned chopped tomatoes with their juices
4 cups chicken broth
1 tsp kosher salt
1 tbsp white vinegar

How to prepare

Preheat the oven to 450°F (232°C).
Wrap the beets securely in two layers of aluminum foil and place them on the middle shelf in the oven. Roast for 2 hours.
Remove the beets from the oven and unwrap them.
Once the beets are cool enough to handle, use a sharp knife to peel them and cut them into 1 inch cubes. Set aside.
In a heavy saucepan, combine the beets with the onions, cabbage, tomatoes, and broth. Season with kosher salt.
Place the saucepan over medium-high heat and bring the mixture to a boil.
Reduce the heat, then partially cover the saucepan and simmer for 1 hour.
Add vinegar and cook for an additional 5 minutes.
Serve the soup in preheated soup bowls.

Variations

Add cooked shredded chicken or beef for a heartier version of the soup.
Substitute vegetable broth for chicken broth to make the recipe vegetarian.
Add a splash of lemon juice for a citrusy twist.

Cooking Tips & Tricks

Make sure to wrap the beets securely in aluminum foil before roasting to ensure they cook evenly.

- Allow the beets to cool before peeling and cutting them to avoid burning yourself.

- Simmering the soup for an hour allows the flavors to meld together and develop a rich taste.

Serving Suggestions

Serve Roasted Beet Borscht with a dollop of sour cream and a sprinkle of fresh dill for added flavor.

Cooking Techniques

Roasting the beets adds a depth of flavor to the soup, while simmering the ingredients together allows the flavors to meld.

Ingredient Substitutions

Use red cabbage instead of green cabbage for a pop of color.

- Substitute apple cider vinegar for white vinegar for a slightly sweeter flavor.

Make Ahead Tips

Roasted Beet Borscht can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Garnish each bowl of Roasted Beet Borscht with a swirl of sour cream and a sprinkle of fresh dill for a beautiful presentation.

Pairing Recommendations

Serve Roasted Beet Borscht with crusty bread and a side salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Roasted Beet Borscht in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Roasted Beet Borscht contains approximately 150 calories.

Carbohydrates

Each serving of Roasted Beet Borscht contains approximately 25 grams of carbohydrates.

Fats

Each serving of Roasted Beet Borscht contains approximately 3 grams of fats.

Proteins

Each serving of Roasted Beet Borscht contains approximately 6 grams of proteins.

Vitamins and minerals

Roasted Beet Borscht is rich in vitamins and minerals, including vitamin C, potassium, and folate.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as beets or cabbage.

Summary

Roasted Beet Borscht is a nutritious and flavorful soup that is low in calories and high in vitamins and minerals.

Summary

Roasted Beet Borscht is a delicious and nutritious soup that is perfect for a cozy night in. The combination of roasted beets, cabbage, and tomatoes creates a rich and flavorful dish that is sure to become a new favorite.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved borscht, but I had never tried making it myself. My dear friend Olga had shared her family's recipe with me, and I couldn't wait to give it a try.

Olga and I had been friends for years. We had met at a cooking class and had bonded over our love of food. We would often swap recipes and cook together, learning from each other along the way. Olga's family was originally from Ukraine, and she had grown up eating traditional dishes like borscht.

I remember the day she handed me the recipe. It was written in her beautiful cursive handwriting on a yellowed piece of paper. The ingredients were simple - beets, onions, carrots, potatoes, cabbage, and a few other pantry staples. The method, however, was a bit more complex. Roasting the beets first to bring out their natural sweetness was a step I had never seen before.

I decided to make the borscht on a cold winter day. I roasted the beets in the oven until they were tender and fragrant, then peeled and diced them. In a large pot, I sautéed the onions, carrots, and cabbage until they were soft and golden. I added the roasted beets, along with some diced potatoes and vegetable broth. I let the soup simmer on the stove, filling the house with the rich, earthy aroma of beets.

As I stirred the pot, I thought about Olga and her family. I imagined her grandmother standing over a steaming pot of borscht, stirring in a dollop of sour cream and a sprinkle of dill. I thought about the generations of women who had passed down this recipe, each adding their own twist and making it their own.

When the borscht was ready, I ladled it into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh dill. I took a sip and closed my eyes, savoring the flavors of sweet roasted beets, earthy cabbage, and creamy sour cream. It was perfect.

I called Olga to thank her for the recipe, and we spent hours reminiscing about our cooking adventures together. She told me about her grandmother, who had taught her how to make borscht when she was just a little girl. She shared stories of their time in the kitchen, laughing and talking as they stirred pots and tasted soups.

Since that day, roasted beet borscht has become a staple in my kitchen. I make it whenever I want to feel close to Olga and her family, to remember the warmth and comfort of a bowl of soup shared with a dear friend. Each time I make it, I think about all the hands that have touched this recipe, all the memories and stories that have been passed down through the generations.

And as I sit down to enjoy a bowl of borscht, I am filled with a sense of gratitude for the food that connects us, for the recipes that bring us together, and for the love that flavors every bite.