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Borscht
The flavour is the Borscht recipe is bright and complex, beautifully sweet and sour. The natural sweetness from the beets and carrots balance a splash of vinegar added at the end. This dish is hearty thanks to the potatoes and served with sour cream, and fresh dill.
SERVES
4
Ingredients
Borscht
- 1 tbsp (15 ml) whole peppercorns
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 1/2 large red onion, diced
- 1 medium carrot, diced
- Salt to taste
- 2 large beets, diced
- 1 medium potatoes sliced
- 10 cups (2.4 L) beef stock
- 1 cup (240 ml) whipping cream
- 1/4 cup (60 ml) red wine vinegar
Garnish
- 2 beets, peeled, diced, and roasted
- 1 tbsp (15 ml) butter
- Sour cream
- Fresh dill, chopped
Directions
For the Borscht
- Make a sachet with the peppercorns and bay leaves.
- Heat oil in a soup pot over medium heat, add the onions and carrots and season with salt. Sweat, partially covered, for four to five minutes, until the onions are translucent.
- Add the potatoes and beets and cover with stock. Add the sachet and bring to a boil.
- When boiling, reduce heat and simmer for two hours, until the beets are very tender.
- Remove the sachet and blend in batches in a high speed blender until very smooth.
- Whisk in the cream, season with salt.
- Add the red wine vinegar and return the soup to the heat.
To Serve
- Melt the butter in a skillet and add the roasted beets. Toss over heat until warmed through.
- Ladle the soup into serving bowls, and garnish with the warm beets, a spoonful of sour cream, and a bit of the chopped dill.
- Serve immediately. Enjoy!
