I ended up with tons of beetroot - finally forcing me to confront my beetroot phobia (I was always scared of how much mess there'd be, and that the stains would be indelible).

I've been a fool.

I made borscht for the first time a couple of days ago, and it was the best soup I've ever had.

I wanted to make a vegetarian version (so not Ukranian) and I used this recipe as a guide: http://homecooking.about.com/library/archive/blss107.htm

But with changes:
Stage 1
1 large onion - chopped
1 stem of celery - finely sliced
4 medium beetroots - peeled and julienned (but by hand, so not too thin)
1 medium carrot - peeled and chopped
----
Stage 2
1 clove garlic - minced
2 largish potatoes - diced
EDIT: forgot to add - 1 leek, sliced
1 small/medium cabbage head - finely sliced
about 15 fuid ounces (450ml) vegetable stock (I used a couple of teaspoons of good quality stock powder 'marigold brand' and a spoonful of mild mustard) - just enough to cover the cabbage and potatoes
-------
Stage 3
1 bell pepper - chopped
1.5 Tbsp sugar
juice of half a lemon fresh squeezed
2 Tbsp ponzu sauce (add a little more lemon juice and some soy sauce if you don't have any)
ground black pepper - to taste

Stage 1
Fry the onions on a lowish heat in oil in a large frying pan/wok, then the celery and when they're soft and begin to brown, add carrot and beetroot. Stir occasionally for 10 to 15 minutes (until beets and carrot are tender)

Stage 2
Saute potatoes in large deep pan, add leek & garlic, saute some more (2 or 3 minutes is fine) add cabbage and toss in pan, then add piping hot stock. Cook for about 5 minutes. Add ingredients cooked in Stage 1. Add Stage 3 ingredients. Reduce heat to very low, cover and simmer for 20-30 minutes.

This soup is fine on the day.

However, the next day it is unbelievably good.

The soup should be REALLY thick. Great with a dollop of soured cream (didn't have dill to hand)


Sensational, and everything cleaned up quickly and easily - can't believe it's taken me this long to make some.

Borscht! Is there a more delicious soup?

The soup should be REALLY thick. Great with a dollop of soured cream


Yes! The sour cream is a must-have.

We served borscht at our wedding reception. Love it.

I first tried borscht in 1992, during a trip to Russia, Ukraine and Estonia. My poor memory suggests we ate borscht at nearly every meal. I fell immediately and deeply in love! (with the borscht, though I met my first Nihon GF on this trip, as well). Since then, I've tried unsuccessfully to find that taste, again. I've tasted store-bought bortsch, Maneshewitz brand (I believe) but it was just a let down. We even have a Russian restaurant, in Las Vegas, but I haven't visited, yet.

So... Thank you for the suggestion that good home made borscht is possible.

The Polish for of Borscht...aka Barszcz is also delicious...although ours is more of a beet broth...often made with pickled beet. I aboslutely love it! Though the best is homemade....the way my mom makes it :D .

-W

So... Thank you for the suggestion that good home made borscht is possible.

I drifted out of sleep at around 4am the night/morning after I'd made it - there was a delightful smell of calf shin stock in the air. I realised that MrLapLap had woken up with a huge craving and was tucking into it 'guiltily'.

I'd made a huge amount. We had enough for some more the next day (when it had reached perfection) but no more. And there's only two of us!

One of my all time favorite vegetables and a soup I haven't had since I worked for Mrs Rosenberg's B&B as a high school senior. I've been afraid of trying to make it too. First for all the same reasons and second because I'm afraid mine wouldn't hold a candle to Mrs Rosenberg's.

I'm going to try using your recipe, LapLap, and I'll let you know what I think.

BTW, one of the most interesting beetroot dishes I have been served was at a small restaurant in north Devon. They shredded and sauteed them. There's enough sugar in the beetroot to caramelize. It was amazing. I can't remember if it was offered as a side or an appetizer. It wasn't on the menu, but my co-worker remembered it from last visit, asked and it was still available.

BTW, one of the most interesting beetroot dishes I have been served was at a small restaurant in north Devon. They shredded and sauteed them. There's enough sugar in the beetroot to caramelize. It was amazing. I can't remember if it was offered as a side or an appetizer. It wasn't on the menu, but my co-worker remembered it from last visit, asked and it was still available.I'm quite partial to roasted beets--same deal with the caramelization. Slice thin, toss with olive oil, sea salt, and thyme; roast for about 25 min at 450 °F (be sure to use parchment paper, as they will leave quite a residue, even on 'nonstick' baking sheets). Also, I used to toss the greens, but got a Mario Batali cookbook for Xmas from the inlaws that has a recipe for a simple but tasty beet green soup, so now I use everything.

I like borscht as well. I had it while visiting Russia in 1985. My understanding is that it can be served hot or cold, thick or thin.

My preference is a good Hungarian goulash. :)

Borscht has to accompanied by:

1) A largish dollop of smetana, any creme fraiche will not do

2) Black (preferably sour) bread with butter and salt

3) At least 100 grams of the local vodka or maybe buttermilk for the non-drinker.

But then it's just one soup in the whole regiment Russian/Ukrainian etc. cooking has to offer.

a lot of Ukrainians here huh...

glad to hear something positive about my motherland, lol

--Russ :p

I think beets generally are delicious and easy to cook with, although you do have to watch out for the staining. I've cheated a few times lately in making a beet/goat cheese/grapefruit type salad by using these very nice vacuum packed baby beets in the refrigerated section of Trader Joe's...they are from Melissa's, I think, and last a long time in the frig before opening. Great in salads of all type. And I agree, borscht is exceedingly yummy.

The Polish for of Borscht...aka Barszcz is also delicious.
My future BIL is Polish and I tried Barszcz for the 1st time last year - and LOVE it! As my family is of Slovak and Lithuanian descent, I wish I tried it years ago!

I'm late to the "I love borscht" party. My parents used to have it when I was a child, but I was grossed out by the color and the sour cream (it wasn't until I was an adult in my 40s that I found out that sour cream isn't sour). I had my first bowl of borscht last year at a Russian restaurant here in SF. Hmmmmm!!!! Mrs. PTravel and I were in Harbin, China in January. Harbin is close to Siberia and has a lot of Russian influence. We ate in a Chinese Russian restaurant and had borscht that was so good we actually sat back and meditated for a moment on the wonderful taste.

Hmmmm. Borscht!!!!

I love borsch too! So far I tried Russian, Ukranian and Polish versions. I like the Ukranian one the best (and Im Russian!), and Polish the least (no offense to anyone Polish, just thought that Ukranian and Russian versions have more ingerients and are tastier, personal preference).

I have to say though, that the correct spelling of "borscht" is "borsch", withoun a "T" at the end :)

I have to say though, that the correct spelling of "borscht" is "borsch", withoun a "T" at the end :)

Duly noted, thank you!


(Chorizo has become quite fashionable in the UK lately and it gets mentioned all the time by these pompous snobby TV foodies. And they all say Choritzo - with a T - usually whislt saying some condescending comment.

Gnnrrrnnn!

It's either chori'th'o or chori's'o - you can even say chorizo if you want. I wish people wouldn't insert the t, it makes me cringe.)

Borsch it is then! :)

Does borsch taste a lot like beet? Because I personally think beet tastes like dirt, but with y'all are singing its praises, it gets me wondering.

Does borsch taste a lot like beet? Because I personally think beet tastes like dirt, but with y'all are singing its praises, it gets me wondering.

You need to get your beetroot from somewhere else - or perhaps peel it more thoroughly.

I never would have thought of beet as being the catfish of the vegetable world. MrLapLap is practically an omnivore, but the only time I've seen him gag when trying to eat something was with mountain carp (koi) served in a traditional Japanese Inn, he just couldn't get past the taste of silt/dirt. I've never even noticed a trace of this in beetroot. In the odd potato perhaps, but not in beets.

The over-riding taste is a vaguely sour sweetness (the sour edge mellows out over a day).

I've been eating them since childhood as pickles (baby beets in a mild vinegar - avoid too harsh or acidic brands, unless you have a taste for that). Try them this way and see what you think. This is where I got my beet juice phobia from, because the liquid from pickle jars really does stain!

Occasionally I've bought them ready boiled sealed in a bag - but these are always lacklustre and disappointing - I can imagine some of these might even taste earthy. Apart from in Borsch, where I'm advocating frying them first, I couldn't bring myself to recommend boiling beet to anyone.

Perhaps roasting them with the skins on is somehow imparting a dirt flavour (I don't have an oven so can't comment) but I've been assured that this is one of the best ways to cook them (you slip the skins off afterwards).

But if you peel the beets and saute them (or grate them and fry until they lightly caramelise as suggested earlier) I'd be amazed if you were to detect any earthiness.

MrLapLap thought the beetroot sticks he came across in his soup reminded him of sweet and succulent Daikon (http://www.communitygarden.org.au/ideas/roots/daikon.html) (a giant Japanese radish - also called Mooli by those from West Asia). Food that tastes of dirt is the only kind my husband can't stomach (he gave his carp to my mother who was only too pleased to eat the incriminating 'evidence' - we were doing the grand tour of his country at the time.)

Does borsch taste a lot like beet? Because I personally think beet tastes like dirt, but with y'all are singing its praises, it gets me wondering.

MrLapLap just got home - he's popped out now to get me a new vegetable peeler - and I asked him about beets tasting like dirt. He agrees with you. Normally he's not that fond of them for the same reason - even with pickled beets.

I've fried chopped beetroot recently and added it to a watercress salad (very nice!) as well as made the borsch, and he did say that on both occasions he didn't taste any of that earthiness.

It could be that we got some really good beetroots (ours are delivered from a well regarded organic farm co-operative). But my husband sympathised, but said that it wasn't even an issue when I've cooked them - he's honest enough to say otherwise... and he certainly wouldn't have woken up before 4am to devour some (cold!) if the dirt taste had been apparant.

IceTrojan - don't ever eat Carp (Koi) in Japan!

IceTrojan - don't ever eat Carp (Koi) in Japan!

Got it, thanks! *check*

Funny, I had lunch at a Jewish deli today, and none other than borsch was on the menu. I chickened out though, a) was afraid I wouldn't like it and waste $6, and b) it was cold, and I wasn't in the mood for cold soup.

Borsch eh? i should get a try on that too, then i'll have my say. :D

Here's what I do with beets. I buy them young and fresh from the local farmer's market. I rinse them and then cover each beet with aluminum foil. If the beets are small enough, you can put a couple of them inside of an aluminum pack. Before sealing the pack, I sprinkle fresh herbs, a dollop of olive oil and than wrap them up. For young beets, I roast for about 40 minutes in 375 oven. Big old beets get roasted for about an hour. Pierce to see if beets are tender. When tender, remove carefully from oven. Let cool awhile and then, slip the skins off. I love roasted beets. So great with feta cheese and walnuts in a salad.:)

LapLap,

I'm getting ready to make your borsch. I've reread this thread, and I don't know whether you served it warm the first day and cold the following or warm both days or cold both days. I'm making it for toimorrow. I'm pretty sure it would be more popular with my family if I serve it warm, but I've never had warm borsch. Joy of Cooking says it can be served wither way. Also, I'm going to use beef stock and hope that won't ruin it.

LapLap,

I'm getting ready to make your borsch. I've reread this thread, and I don't know whether you served it warm the first day and cold the following or warm both days or cold both days. I'm making it for toimorrow. I'm pretty sure it would be more popular with my family if I serve it warm, but I've never had warm borsch. Joy of Cooking says it can be served wither way. Also, I'm going to use beef stock and hope that won't ruin it.

I assume the stock will make it richer (I didn't stop eating meat because I didn't like it). I did miss out a leek from my ingredients list by the way.

We actually had it warm both days (except for the couple of bowls MrLapLap had cold in the middle of the night).

I made it again successfully a couple of weeks ago (which is why I realise that the leek is missing)

Hope it works out for you!

Add me to the borscht lovers party. Seriously.

I grew up in a family where our cooking patterns followed traditional Yooper norms (Nordic/Polish/Ukrainian mix) and beets were a staple of my diet.

I didn't REALLY fall in love with borscht though until a summer trip to Poland/Ukraine/Russia in 1989 where I developed my love of black bread and thick vegetable soups.

Thanks for sharing the recipe - I may have to put this into my summer rotation along with my thick green gazpacho from the garden.

I assume the stock will make it richer (I didn't stop eating meat because I didn't like it). I did miss out a leek from my ingredients list by the way.

We actually had it warm both days (except for the couple of bowls MrLapLap had cold in the middle of the night).

I made it again successfully a couple of weeks ago (which is why I realise that the leek is missing)

Hope it works out for you!

I worked my butt off yesterday. I'm still only halfway to getting the pool open. Somehow, amidst all that, I managed a german potato salad, a slaw and the borsch. We had the frist two with cheeseburgers last night and I had to shoo everyone (ok, Mrs BamaVol and BV Jr #3) away from the borsch. It really smelled wonderful while it cooked. We took a vote. BV Jr #3 and I will eat it cold. Mrs BamaVol wants hers heated. The advantages of cooking a day before! It's too late for the leek, but I will buy a loaf of dark bread. thanks for the reminder, techgirl.

Perhaps roasting them with the skins on is somehow imparting a dirt flavour (I don't have an oven so can't comment) but I've been assured that this is one of the best ways to cook them (you slip the skins off afterwards).

If you are happy to eat the skin of a baked potato, beetroot skin should be fine too. I like them roasted skins and all. Need to give them a proper scrub first though.

Am I the only one who dislikes beets (beetroot)? I accidentally ate some recently, as part of a roasted veg medly, realizing just why I never considered giving them another chance.

Am I the only one who dislikes beets (beetroot)?
Nope! IceTrojan doesn't like them either.

good borsch is great, bad is worse then dish water!

This makes me remember Opera, years ago, i caught a show, she said she thought the'd found blood in her urine, and had hundreds of tests, blood taken and scans, in the end they realised it was because she'd been eating a lot of beetroot recently...

good borsch is great, bad is worse then dish water!

This makes me remember Opera, years ago, i caught a show, she said she thought the'd found blood in her urine, and had hundreds of tests, blood taken and scans, in the end they realised it was because she'd been eating a lot of beetroot recently...

A friend's dad did exactly the same thing.

He was a Harley Street Dentist, so that blunder was especially embarrassing...

Well, it's not really borsch, it's borschsch. It sounds like borsch-cha, You can't really pronounce it in English, so borscht is close.