|Borscht - Seriously Soupy|
I have been meaning to try my hand at borscht for awhile on Soupy but for reason I haven't gotten around to it until this week. I didn't know that much about the soup - except that it was a Russian soup that included beets. When I read more about it, I learned that borscht (or bortsch, borstch, borsh, barszcz, and borshc) is a regional cuisine from Central and Eastern Europe, that depending on the country, can be served hot or cold and whose ingredients vary just as much as how the soup is pronounced. For example, hot borscht (generally from Poland) is made with beets, potatoes, celery, and even bacon while the cold borscht may have tomatoes, cucumbers, and cream. There are also borscht recipes that include meat and mushrooms and those that have cabbage and buttermilk. Since the temps are dropping, I decided to try a hot borscht and based my recipe on ideas and some ingredients from "The Soup Bible" and "Simply Recipes." Sort of a fusion of the two, my borscht was pureed but also had chucks of beets that resulted in a delicious and sweet soup. Since there are so many possibilities, I look forward to trying another type of borscht very soon, until then enjoy!
|Beets - the base of borscht soup|