A Fascinatingly Delicious Look at Two Varieties of Borscht
Borscht, one of the most popular soups in the world, can be made in many different varieties. Here, we take a look at two versions: Russian Borscht (Beet Soup) and Beet Borscht.
Russian Borscht (Beet Soup)
Russian Borscht is a type of borscht that originates in – you guessed it – Russia. It is made of a base of either broth or water, depending on preference. This soup also contains a mix of vegetables, such as beets, potatoes, cabbage, and carrots. For added flavor, spices and herbs can also be added. Most notably, kvass, a traditional Slavic non-alcoholic beverage, is often added to impart a unique sweetness to the soup.
Beet Borscht Recipe
Beet Borscht is also a type of borscht, though much more simple than its Russian counterpart. As its name implies, beets are its main ingredient. Onion, garlic, potato, bay leaves, and – for some added flavor – salt are additional components. It is then simmered until the vegetables are cooked through. Lastly, the borscht is strained, the vegetables are set aside, and the broth is used in the finished soup.
FAQs
What Kind of Broth Is Used in Russian Borscht?
The broth used in Russian Borscht can be either chicken, beef, or vegetable. The type of broth chosen affects the flavor of the soup and should be carefully considered.
What Is Kvass?
Kvass is a traditional Slavic non-alcoholic beverage made from fermented rye, wheat, or barley. It is often added to Russian Borscht to impart a unique sweetness to the soup.
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Beet Borscht Recipe | Taste Of Home
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