Anybody made Borshch?

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Anybody made Borshch?
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Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Sat Apr 28, 07 7:06 am Post subject: Anybody made Borshch?
We've got a glut of beetroot and carrots and I'm thinking of making Borshch for lunch. Only thing is, looking at the recipe it looks disgusting. Has anybody tried it? Alternatavely has anyone got any good recipes for beetroot? Cheers S

monkey1973

Joined: 17 Jan 2005
Posts: 683
Location: Bonnie scotland

Posted: Sat Apr 28, 07 7:10 am Post subject:
I made it a couple of years back. It was okay but not brilliant. Now I just roast beetroot and use them cold in salads. It probably won't answer your glut problem though.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Apr 28, 07 7:44 am Post subject:
Make a mixed veg soup with beetroot and carrot as a big part of it, add some tomato and paprika and chilli and its delicious. Beef and beetroot work well too, grate some into a big chilli maybe?

pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Sat Apr 28, 07 7:52 am Post subject:
You could make some pickle of some sort, like your branston pickle that was yummy. Then bring some over in July

Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Sat Apr 28, 07 8:02 am Post subject:

sally_in_wales wrote:

Make a mixed veg soup with beetroot and carrot as a big part of it, add some tomato and paprika and chilli and its delicious. Beef and beetroot work well too, grate some into a big chilli maybe?

That soup sounds excellent Sally, especially with the chilis. Will do that tomorrow as I am already on with the Borshch now. Sadly we don't have beef.

Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Sat Apr 28, 07 8:04 am Post subject:

pricey wrote:

You could make some pickle of some sort, like your branston pickle that was yummy. Then bring some over in July

Have you seen how many jars of pickle/chutney we already have in the cellar. Obviousely not

Also got jars of pickled beetroot from the autumn batch, and red cabbage, yum yum.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Apr 28, 07 8:24 am Post subject:
Beetroot soup is yummy. Just fry and onion, and little garlic, add peeled chopped beetroot, a spud, stock of choice and boil till tender. Blend, add salt/pepper/chilli/herbs (thyme is nice with beetroot) to taste and serve with creme fraiche. Lovely colour, freezes beautifully, and instantly recognisable, so no need to label!

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Apr 28, 07 8:28 am Post subject:
Maybe Tahir can help with this. We used to go to an Indian restaurant (food from Kerala) which did a beetroot dish which was delicious. I don't think there can have been much in it except the beetroot and some spices and a bit of cooking liquid. The name of the dish will probably come to me later.

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Sat Apr 28, 07 8:48 am Post subject:
I have two recipes from a polish doctor Luis used to work with but they both involve making sour beetroot juice first to add to soup - bit lengthy as sour beetroot juice needs to stand for 3-4 days. The recipes are Barszuz (Beetroot soup) and Barszuz Zabielany (white beetroot soup). If interested will post them.

Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Sat Apr 28, 07 8:52 am Post subject:

Ian and Luis wrote:

The recipes are Barszuz (Beetroot soup) and Barszuz Zabielany (white beetroot soup).

If interested will post them.

Sounds interesting, especially the sour beetroot juice. All recipes are most welcome.

The Indian recipe sounds rather tempting too, Jamanda.

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Sat Apr 28, 07 9:11 am Post subject:

OK here we go:
Sour Beetroot Juice: 4kg beetroot, 2L water, 50g wholemeal or dark rye bread.

Put sliced beetroot in glass container, add warm water previously boiled add pieces of bread cover with paper with small holes and leave at room temp - after a few days when it tastes sour put juice into bottles and keep in a cool place.

Barszuz: 5 g dried wild mushroom
200g bones 300 g of meat on bone
1.5L water
Salt to taste
200 g veg
50g onion
bay leaf and pepper corns
400g beetroot
galic and sugar to taste
250-500 ml of sour beetroot juice

Add soaked mushrooms, bones and meat to salt and water cook slowly, add veg except beetroot) and spices, cook until tender. Drain stock. Cook beetroot peel and grate add to stock and boil, add crushed garlic sugar and sour beetroot juice to taste. bring to boil. Serve with beans or boiled egg (Her words)

Barszuz Zabielany

400g beetroot
25o g veg mixed
1.75L water
30 g flour
125 ml cream
garlic, salt and sugar to taste
250 ml sour beetroot juice

add boiling water and salt to sliced beetroot add veg cook until tender, drain. Mix flour with cold water mix with stock, boil - add sour beetroot juice, sugar, garlic and salt to taste. Mix in cream off the boil - serve with potatoes and / or boiled egg.

Enjoy

Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Sat Apr 28, 07 10:08 am Post subject:
RESULT! And it actually tastes very nice. You'll notice that Zoe takes hers without the garnish. (Flippin' commoner) Thanks for typing up the recipes Ian. I still got a barrowload to use up. Last edited by Blue Sky on Sat Apr 28, 07 1:24 pm; edited 1 time in total

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Apr 28, 07 10:15 am Post subject:
That looks lovely, I dislike pickled beetroot but love them in soup. Hungry now!

dpack

Joined: 02 Jul 2005
Posts: 45521
Location: yes

Posted: Sat Apr 28, 07 10:39 am Post subject:

make stock
add shredded raw beets for 10 mins
ace

i like them as a main veg (better than spuds )
microwaved whole is good
roast
boiled
baked

if pickleing blanching first and using a "nice"vinegar is best ,a few garlic cloves in the pickle changes the earthy taste to a milder version

chilli or scotch bonnet in the pickle is nice

pickle can be whole ,chunk or shredded

pickled with oily fish is good (the colour is disturbing but the tastes match )

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sat Apr 28, 07 12:53 pm Post subject:
Sour cream and/or a shot of vodka makes good borscht better. Beetroot also, apparently, goes very well with chocolate, although I've never tried it.

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