KCB 3.14: Russian Beetroot Soup (Borsch)
Russian Beetroot Soup (Borsch)
Beetroot Soup, Borsch, has found its way into numerous Eastern European cuisines.
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 8-10 persons
• YIELD: Enough for 8-10 persons
• 8 cups (2 litres) water
• 1 1/2 teaspoons (7 ml) salt
• 2 bay leaves
• 6 small potatoes, peeled and cut into 2 cm (3 1/2-inch) cubes
• 3 cups (750 ml) grated cabbage
• 4 tablespoons (80 ml) ghee or oil
• 2 medium beetroots, peeled and coarsely shredded
• 3 tablespoons (60 ml) lemon juice
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 cup (250 ml) carrots, coarsely grated
• 2 tablespoons (40 ml) tomato paste
• 1/4 teaspoon (1 ml) clove powder
• 1 teaspoon (5 ml) brown sugar
• 2 tablespoons (40 ml) finely chopped fresh parsley
• 2 cups (500 ml) sour cream
• 1 1/2 teaspoons (7 ml) salt
• 2 bay leaves
• 6 small potatoes, peeled and cut into 2 cm (3 1/2-inch) cubes
• 3 cups (750 ml) grated cabbage
• 4 tablespoons (80 ml) ghee or oil
• 2 medium beetroots, peeled and coarsely shredded
• 3 tablespoons (60 ml) lemon juice
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 cup (250 ml) carrots, coarsely grated
• 2 tablespoons (40 ml) tomato paste
• 1/4 teaspoon (1 ml) clove powder
• 1 teaspoon (5 ml) brown sugar
• 2 tablespoons (40 ml) finely chopped fresh parsley
• 2 cups (500 ml) sour cream
* * *
1. Boil 7 cups (1.75 litres) water in a large saucepan over full heat. Add salt, bay leaves, cubed potatoes, and cabbage. Return to a boil, reduce the heat, and allow to simmer, covered, for 20 minutes or until the vegetables are tender.
2. Heat 1 tablespoon (20 ml) ghee or oil in a small saucepan over moderate heat. Saute the grated beet root for 2-3 minutes; then add 1 cup (250 ml) water. Increase the heat and boil the beetroot. Reduce the heat to low and simmer, covered, for 15 minutes or until the beetroot becomes soft.
3. Add the lemon juice to the beetroot and pour the beetroot into the cooked potato and cabbage. Continue to simmer, covered.
4. Heat 3 tablespoons (60 ml) ghee or oil in a small saucepan over low heat. To the hot ghee add ground coriander, black pepper, asafoetida, and grated carrots. Increase the heat and saute for 3-4 minutes or until the carrots become soft. Add the tomato paste and combine this with the soup. Add the clove powder and sugar. Allow the soup to boil for another 2 minutes. Add the parsley. Serve the soup hot in individual soup bowls. Put a tablespoon of sour cream in each serving.
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