Red Borscht is one of those soups that feels like a warm hug on a chilly day. In my neck of the woods, it often stars at holiday tables alongside croquettes or little dumplings called “uszka.” But honestly? Sometimes I just sip it straight from a mug like it’s tea—because with garlic and pepper doing their magic, it’s like a cozy blanket for your insides. Since my last post was all about croquettes, it only makes sense that the next one’s about their perfect match: borscht! 😊
Ingredients for the soup:
- 1 kg peeled beets
- 3–4 carrots
- 2–3 parsley roots
- 1/4 celery root
- 2 tbsp marjoram
- 1 tbsp salt
- 4 allspice berries
- 2 bay leaves
Seasonings:
- garlic (your secret weapon for warmth)
- pepper (for that gentle kick)
- beet concentrate (optional—if you skip this, add a splash of vinegar to balance the flavors)
- additional salt and sugar to taste (because balance is everything!)
Need help with measurements? Check out my Kitchen Converter—your trusty kitchen sidekick! 🧁
Want to see the whole process? I’ve got you covered—the video below shows step-by-step how to make this delicious borscht.
If you want your borscht to have a bit more body, grate the veggies and leave them in the soup. Me? I’m a clear borscht fan through and through—like a polished gem of flavor. to be heartier, you can grate the vegetables and leave them in the soup. Personally, I prefer the clear version.
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