Are you craving a hearty, flavorful, and deeply satisfying soup? Look no further than this authentic Russian Tea Room Borscht recipe! This vibrant beetroot soup is more than just a meal; it's a culinary journey to the heart of Russia, a comforting classic perfect for chilly evenings or a vibrant addition to any meal. This recipe offers a delicious and surprisingly easy way to create this iconic dish, perfect for both beginner cooks and those looking to elevate their homemade cooking. Get ready for a taste sensation that's both healthy and incredibly delicious!
Ingredients:
This recipe makes a generous serving, perfect for sharing (or enjoying leftovers!).
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 large beet, peeled and diced (about 2 cups)
- 1 cup chopped cabbage
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef broth (or vegetable broth for a vegetarian version)
- 1 cup water
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp sugar
- Salt and freshly ground black pepper to taste
- 1 cup cooked potatoes, diced (optional)
- Sour cream or plain yogurt, for serving (optional)
- Fresh dill, chopped, for garnish (optional)
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Beetroot and other Vegetables
Add the diced beet, cabbage, diced tomatoes, tomato paste, and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the beets are tender.
Step 3: Season and Simmer
Stir in the water, red wine vinegar, dill, parsley, and sugar. Season with salt and pepper to taste. If using potatoes, add them during the last 10 minutes of simmering. Continue to simmer for another 5-10 minutes, allowing the flavors to meld beautifully.
Step 4: Blend (Optional)
For a smoother borscht, use an immersion blender to partially or fully blend the soup to your desired consistency. Leaving some texture is perfectly acceptable and adds visual appeal.
Step 5: Serve and Enjoy!
Ladle the borscht into bowls and top with a dollop of sour cream or plain yogurt and fresh dill, if desired. This hearty and healthy soup is delicious on its own, or served with crusty bread for dipping.
Cooking Tips for the Best Borscht:
- Roasting the beets: For an even deeper, richer flavor, roast the beets before adding them to the soup. Simply toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 40-45 minutes, or until tender.
- Adjusting the acidity: If you prefer a less acidic borscht, reduce the amount of red wine vinegar or add a pinch of baking soda.
- Making it ahead: Borscht tastes even better the next day! Make a large batch and enjoy leftovers for several meals. The flavors will deepen over time.
Variations:
- Meat Lovers Borscht: Add 1 pound of beef short ribs or other beef cuts to the pot along with the broth. Simmer until the meat is tender, then shred and return to the soup.
- Vegetarian Borscht: Simply substitute beef broth with vegetable broth. You can also add other vegetables like green beans or zucchini.
- Spicy Borscht: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a little kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250 (depending on ingredients and additions)
- Protein: 8-10g
- Fiber: 4-6g
This Russian Tea Room Borscht recipe is a testament to simple ingredients creating extraordinary flavor. It’s a satisfying, healthy, and easily adaptable recipe that makes a quick dinner idea or a delicious meal for any occasion. Enjoy this taste of tradition in your own kitchen!