Have you ever tried borscht before? This classic Eastern European beet soup is a well-known dish in Russia, Ukraine, Belarus, and the Baltic states and is becoming more popular outside of its native region.
Making borscht can seem like a daunting process for those who have never done it before, but there are a few starting points that you can use to ensure that you’ll be off to a good start. Here they are!
Use Meat
Borscht sometimes unfairly carries the stigma of being a slightly sour, boring vegetable soup but that doesn’t have to be the case if you add some meat to it. Beef is a great choice to add a bit of protein, richness, and depth to borscht.
Know Your Veggies
Beets are the base of any borscht, but it pays to know what other vegetables you should add to the pot while making it. Potatoes and onions are two safe choices to add, and if you want to add even more complexity to it, white cabbage and carrots can add even more punch.
Cold in Summer, Hot in Winter
Did you know that borscht can be eaten hot or cold? When served in the winter and in cool temperatures, you’ll usually eat borscht hot, while it’s great as a refreshing soup in summer. Choose whatever best fits the temperature outside.
