We were visiting my friend and his girlfriend from Poland served us this sweet and sour soup. I instantly fell in love with it and knew I must try this at home!
It is a beet broth with dumplings. Decently sour and very light.
There are many types of borsch, they differ in particular regions, but borsch is typical for Ukraine, Poland, Russia, Lithuania or Romania.
This one clear borsch – a typical Polish Christmas Eve soup.
It is a ruby-colored beetroot bouillon known as clear red borsch. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice, dill pickle brine, or dry red wine.
This soup is traditionally served during the Polish Christmas Eve dinner. In this version, meat stock is either omitted or replaced with fish broth, usually made by boiling the heads cut off from fish used in other Christmas Eve dishes. The mushrooms used for cooking the mushroom broth are reserved for „uszka“ (small filled dumplings), which are then served with the borsch.
You can do it all the traditional way, but as always, I do it as simple as possible. That means I buy tortellini instead of making them and if I don’t have meat or vegetable broth, I use bouillon cube.
Sweet and sour lovers, this is something for you!
- 5-6 medium size beetroots
- 4-5 tablespoon vinegar
- 5-6 cloves garlic
- 1,5 – 2 l broth (vegetable / meat / vegetable-meat)
- Dumplings / tortellini (mushroom / meat / cheese filled)
1. Peel the beetroot
2. Cut it into smaller pieces
3. Put it into pan with cold water
4. Add 4-5 tablespoon of vinegar, so the beetroot will not lose its nice colour
5. Cook until soft
7. There should be at least 2 – 3 l of beet broth after draining
8. I juice the beetroot and use it in soup, but use it as you wish
9. Add vegetable / meat / vegetable-meat broth
10. Season with black pepper, garlic, salt, vinegar
11. The taste sould be lightly sour
12. Cook the tortellini in another pan and add directly to plate when serving (keep them separate all the time, otherwise, they will become red, swollen, too soft and not pretty looking). Apply few drops of oil after draining, so they don’t stick together.
The cooking of beetroot takes quite a lot of time, but you don’t need to stand by cooker, it does not boil over.
That was about it, it is really simple.
Sweet and Sour and Delicious Soup
photo source: Wikipedia