WARM BORSCHT

June 4, 2017

I finally had the chance to learn some family recipes from my lovely roommate. I probably drove her crazy during the whole process. Constantly stopping her in her track to make pictures and bugging her for measurements. [Like every proper family recipe she cooks by heart and taste and not some numbers in a cook book]
Borscht is a traditional red beet soup from eastern Europe. As much as it is known to be a warming winter soup – turns out it makes for great hangover food! ;)
Anyway – the Borscht was delicious. As were the other ten things she cooked that day. One other lovely recipe is to follow soon. If I’m lucky she will make another fiest soon, so I can document the rest.

WARM BORSCHT

  • 2 chicken drumsticks [or 1 soup chicken]
  • 1 large white onion
  • 2 tablespoons butter
  • 4l water
  • salt
  • 2 teaspoons pepper
  • 2 large potatoes
  • 4 red beets [pre-cooked]
  • 1 tablespoon dill
  • 5 tablespoons vinegar
  • pinch sugar

_ dice onion [rather fine]
_ melt butter and sauté onions
_ add chicken drumsticks and brown from all sides
_ deglaze with water [use broth if you want a more intense flavour]
_ add salt and pepper
_ simmer for 20-30 minutes
_ peel potatoes and cut into large chunks [about 2cm cubes]
_ turn down the heat and add potatoes


_ grate red beet into very thin slices


_ add to the soup


_ simmer until potatoes are done
_ season with dill, sugar and vinegar


_ taste and season with more salt, pepper, sugar or vinegar if needed

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