This borscht recipe has been with me since my catering days in Billings, Montana, when I was preparing soups for a café in an art gallery, during the early 1980’s. Now it graces my table every summer. A particular prayer partner claims my version is far better than that which she had in Russia. Indeed, this chilled soup is a beautiful offering on a hot summer day!
This delicacy has been long popular in Eastern European countries under the following names: borscht, borsch, borshch, and bosht. Over time it has spread from these nations to other continents, as their people emigrated; in North America, it is commonly linked with the Jews and Mennonites that came from these areas. The common name borscht is derived from the Russian borsch meaning cow parsnip, which was an original recipe ingredient of the Slavs.
The most familiar American adaptation of this soup, which is made with beetroot, is of Ukrainian origin. With its first record being in the 12th century, this dish subsequently emerged from a wide variety of sour-tasting soups present in the Eastern European section, such as rye-based white borscht, sorrel-based green borscht, and cabbage borscht. Our well-known Ukrainian recipe was originally inspired by the addition of leftover beetroot pickling; thus, its brilliant color and tart flavor.
There are as many different preparations for this beet soup as there are homes in which it is consumed; they may include the additions of meat, fish, cabbage, carrots, tomatoes, and potatoes.
Spanish conquistadors brought potatoes and tomatoes from America to Europe in the 16th century; these vegetables weren’t a common part of the Eastern European peasants’ diet, however, until the 19th century, at which time they found their way into the Ukrainian and Russian borscht, food of both poor men and princes. As a result of emigration, tomatoes and potatoes are a part of borscht recipes around the world, but my version has neither of these.
Still other variations occur with this renowned soup involving its garnishes and side dishes. Smetana, or sour cream, is its most common topping; chopped herbs, hard-boiled eggs, bacon, and sausage may also be utilized. There are plentiful side dishes; among them are pampushky (Ukrainian garlic rolls) and treasured pirozhki (individually sized pastries or dumplings filled with meat and onions).
You can see that despite its centuries-long history there is no consistent receipt for this sustaining chilled delight, for even this latter characteristic may vary, and it may be served hot. My borscht is a cold, meatless, summer soup adorned with sour cream and eggs; for the benefit of added protein make this recipe with bone broth, from my post on Tortellini Soup (2016/10/10). This is a treat!
Borscht (Beet Soup) Yields: 4-5 servings. Total prep time: 1 hr/ active prep time:30 min/ cooking time: 30 min
1 tbsp oil (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)
1 medium/large yellow onion
3 large purple beets, a little less than 2 pounds without the tops
1 quart broth (I prefer bone broth, 2016/10/10, for powerful health benefits including high protein.)
1 cup water
2 small lemons, juiced (Use half to start; then, adjust with more to taste.)
1 tbsp honey, or to taste (Local raw honey is always best, for its localized bee pollen is known to relieve allergies naturally through the concept of immunotherapy.)
1 tsp Better than Bouillon, or to taste
1/2 tsp salt, or to taste (Real Salt is important for optimum health; available at your local supermarket.)
1/2 tsp fresh ground pepper, or to taste
3 extra-large eggs, hard-boiled and chopped
- Chop the onion in small pieces the easy way (see above photo). Peel it leaving the root on; next, score this by cutting slices close together across the top one way, going 3/4 of the way down into the onion; then, turn it and cut slices the opposite direction. When onion is thus prepared, shave the small pieces off the end with a sharp knife. May discard root end; set aside chopped vegetable.
- Heat oil in a stock pot over medium heat; add piece of onion; when it sizzles, add remaining onion; sweat, cook only until translucent (see photo). Set aside, go to next step.
- Spray beets with an inexpensive, effective vegetable spray (mix 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle). Let sit for 3 minutes and rinse well.
- Peel and cut beets in 1/4 inch dice; add to cooked onions.
- Cover with broth and water; bring to a boil over medium/high heat; reduce heat and simmer for about 30 minutes, or until beets are soft.
Add half the lemon juice and honey.
- Stir in Better than Bouillon; then, add salt and pepper.
- Adjust lemon juice, honey, Bouillon, salt, and pepper to taste.
- Chill for 4 hours or overnight. Serve topped with sour cream and chopped hard-boiled eggs. (May make ahead and freeze.)
- I love this summer soup!