Red Borscht is a delicious, warming, clear soup. In my region, it’s often served with croquettes or small dumplings (“uszka”) during the holidays. Personally, I like drinking it from a mug like tea on cold days—the garlic and pepper add a real warmth. Since the last post was about croquettes, it only makes sense that the next one should be about 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
- pepper
- beet concentrate (optional; if you don’t add it, use vinegar to balance the flavor)
- additional salt, to taste
- sugar, to taste
If you want your borscht to be heartier, you can grate the vegetables and leave them in the soup. Personally, I prefer the clear version.
