Beetroot Soup with Horseradish
Soups • Ukrainian
Description
Meat broth is made from beef bones with the addition of onion, carrot, celery, parsley, green onion, and bay leaf. A piece of horseradish can be added. The finished broth should be strained, cooled in the refrigerator, and all the fat removed before straining again. There should be no visible fat floating on its surface.
Ingredients
- Potato 6 pieces
- Chicken Broth 5 qt
- Beetroot 2 pieces
- Vegetable Oil 1 tablespoon
- Carrot 1 piece
- White Cabbage 5 oz
- Horseradish Leaves 0 oz
- Orange Bell Peppers 1 piece
- Tomatoes 4 pieces
- Garlic 8 cloves
- Cilantro ½ bunches
- Green peppercorns to taste
- Coriander essential oil to taste
- Salt to taste
- Wheat Flour 1½ spoons
- Vinegar essence to taste
- Sour Cream to taste
- Grated Ginger Root to taste
Step-by-Step Guide
Step 1
Place the broth on the heat and add the diced potatoes.
Step 2
Grate the beetroot and carrot using a large grater. Heat a saucepan, add some vegetable oil, and sauté the root vegetables over medium heat for seven minutes.
Step 3
Blanch the tomatoes, peel them, remove the seeds, chop coarsely, add to the saucepan, and simmer everything together for another five minutes.
Step 4
Remove the stems and white membranes from the peppers, and dice them (like potatoes). Roll four cabbage leaves into a cigar shape and cut them into strips 3–5 mm wide.
Step 5
Add all the vegetables to the pot and cook for twenty-five to thirty minutes.
Step 6
Taste the soup and add salt and table vinegar to your liking — about two tablespoons.
Step 7
In a dry skillet, toast the flour until it turns golden and releases a nutty aroma, then add it to the borscht and mix well.
Step 8
Add the thinly sliced horseradish root and crushed garlic cloves. Cook for another ten minutes. Add coriander seeds and black peppercorns.
Step 9
Let it steep for at least half an hour, then remove the horseradish and garlic. If you don't plan to eat all the soup right away, there's no need to remove anything; it will just taste better. However, it's best to ensure that the horseradish doesn't end up in the bowl. Serve with rich sour cream (or soft goat cheese), chopped cilantro, and a jar of prepared grated horseradish.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!