Borscht is a very common beetroots soup or stew in Russia. This recipe, developed by chef Paul Gstrein, combines the flavor of the beet with succulent short ribs. The ribs are divided into bite-sized pieces perfect for appetizers!
Borscht, or some variation of it, has been a mainstay of peasant food all over Eastern Europe and Russia. In the winter, the soup is served hot and may contain beets, carrots, and potatoes or other root vegetables; in the summer, the same soup (usually called chlodnik*) may be served icy cold and mixed with cream, yogurt, or buttermilk and garnished with sliced radishes, beet greens, cucumbers, lemon slices, and hard-boiled eggs.Serve this soup hot or cold. Purée it or leave the vegetables whole.
Deviled eggs are a sight for sore eyes to begin with, but these pickled deviled eggs make them magnificent. Chanie from Brooklyn, N.Y., uses beet juice in her deviled eggs to give them that glow, making them a perfect addition to a Passover meal.
With slow cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This Shanghai version of beef borscht soup for sure satisfies your craving for a warm comfort meal on a chilly day.For more great recipes like this one, visit Gourmet Persuasian.
Borscht exists in many variations. This meatless version is enjoyable for its wonderful red color as much as for its complex earthy flavor. If made with Chiogga or golden beets, the color won't be as bright, but it will be just as tasty.