Borscht is red beet soup that is a traditional dish found in eastern Europe and Russia, where the winters can be long and cold. The beets are a vegetable source of iron. There are many variations of the recipe, but they all include a beet, an onion, horseradish, and water.
Borscht
Red beet soup with horseradish
Equipment
- 1 cooking pot
Ingredients
- 1 each cooked red beet
- 1 each onion
- 1 cup water
- 1 pinch horseradish
- 1 pinch salt
Instructions
- Chop the onion into fine pieces.
- Chop the beet into fine pieces.
- Put the water in the pot, and add the salt.
- Bring the water to a boil.
- Turn down the heat, and add the beet to the pot.
- Simmer for ten to fifteen minutes until the onion is soft.
- Turn the heat.
- Add the horseradish and stir.
- Optionally, let the borscht cool, and then mix it using a blender or food processor.
Notes
One recipe to compare is by Irena Macri.
Cooked, organic beets may or may not be available to you. You could also cook the beets by steaming, but it can take an hour or more to cook them enough so that they are soft enough to make soup. Alternatively, you could use a pressure cooker to cook them more quickly.
