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Russian borscht recipe…Russia is also home to snow leopards

The Borscht I made today. A very easy recipe and the soup is delicious.

Late last year when this blog celebrated its first birthday I said I’d cook a recipe from every country that has snow leopards (12 of them.) So far I’ve posted a Mongolian recipe – Buuz, a savoury pastry filled with meat and Tibetan Khapseys – a  Tibetan New Year bread like donut.

Russia is another country with snow leopards, current estimates around 100 cats although this number has not been confirmed for some years. The southwestern Siberian Republic of Altai has prime snow leopard habitat although poaching unfortunately is still happening with helicopters being used for illegal shooting of the cats and their prey, the big Argali. See story here.

But to get back to the recipe…..there are more Borscht recipes than there are Russian grandmothers and naturally everyone believes theirs to be the best. This one is a very simple one, evolved from one of my German grandmothers who made some great soups. Like most Borscht it can be eaten either hot or cold, although I prefer hot, the flavour being more tangy. I also like the fact that most of the vegetable in this recipe is beet, a flavour I really like and don’t get to eat too often.

You can adapt this simple recipe with other vegetables depending on what you have in your kitchen at the time. As well as Russia there are many other countries that have Borscht including Poland, Ukraine, Belarus, Romania.

6-8 beetroots, cut small and cubed
oil for braising (I use olive)
1 sliced onion
½ litre stock (you can use beef but I prefer chicken – homemade is always best but sometimes bought stock is more practical)
Handfull of chopped cabbage
2 carrots, sliced finely (optional)
2 potatoes sliced and cubed (optional)
1 diced tomato (optional)
Salt and pepper, sour cream and parsley

Braise sliced onions in oil and add cubed beetroots and chopped cabbage, braise for a few minutes. Add stock and turn up heat until boiling.If you have any optional vegetables add them now. Turn heat down and simmer for 45 mins. Add salt and pepper to taste. When cooked through you can serve with a big dollop of sour cream and sprinkle parsley on top. Eat with crusty baguette or to be authentically Russian a big piece of black sourdough or Pumpernickel!

Optional. When all ingredients are cooked and before you add the sour cream you can puree the soup with a blender. I like to do this as it makes it thick and creamy. Bon Appetit J

{ 1 comment… add one }

  • Rex the Taster January 9, 2010, 2:37 am

    As the official tasting consultant to Sibylle, I can share an unbiased view of her Russian Borscht. I had the one shown in the photo.

    I was expecting a smooth liquid, but it was actually an mix of textures. Cook Sibylle had partially pureed the ingredients after cooking so I could taste small parts of beetroot and other small pieces of cabbage. The sour cream had a sharpness that balanced the sweetness of the beet.

    Of course I had to dip my crisp bread roll into the soup, the only way to eat bread roll, full of flavour.

    You can see why the Russians love Borscht. Simple but complex, great taste, nourishing and a wonderful crimson colour. I had mine warm on a warm 30C Melbourne day. I guess it would be very warming on a frozen Russian day out spotting Snowleopards. Maybe one day this year ….

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