This rich in taste and nutrition aromatic mutton soup comes from Central Asia: Kazakhstan/Uzbekistan/Azerbaijan/Tatarstan.
All these countries have slight alternations in the recipe, but the common features are: mutton and vegetables,
all cut in big chunks.
Authentic delicious beet borscht recipe with extra cooking tips. Make this soup of Ukrainian origin at home – it’s easy with our detailed recipe!
Borscht (or borsch, Rus. БОРЩ) is perhaps the first thing that would pop into people’s mind if asked about Russian food. This beetroot soup is indeed loved and cooked regularly in many families as a comfort traditional meal. In a way borscht is a symbol of home and family ties … just like a fireplace.
Many Slavic countries have various beetroot soups, but borscht “as is” is of Ukrainian origin. The recipe is not difficult to master at all, just follow the steps and and you’ll have a pot of heart-warming soup of unique flavour and beautiful colour. You can break the cooking down to 3 phases: making the stock, preparing the vegetables and adding the vegetables into the soup. Plus final herbal touches and infusing.
To better reveal the sweet-sour-slightly garlicky taste of borscht, accompany it with grenki bread and smetana.
Notes: 1. Mixing grated beetroot with vinegar helps the beetroot keep its beautiful colour.
2. How to peel a tomato: Place in in a bowl with boiled water for a minute, and then in a bowl with cold water. Once cooled down, the tomato should peel easily.
- First stock
- Grating the vegetables
- Frying the vegetables
- Cabbage in the stock
- All ingredients in
- Serving look
- Sour cream mixed
In Russia this soup is called holodnik (from holod – cold) or svekolnik (from svekla – beetroot) and this recipe comes from Belarus.
This cold beetroot soup of pretty colour is perfect for summer days or as light healthy food. It is very easy to cook and it’s tastiest when it’s cooled down.
- Cut beetroots
- Boil beetroots
- Cut cucumbers, scallions and dill
- Cool the boiled ingredients
- Cut herbs and press for extra flavour
- Prepare borscht liquid
- Cut beets and cucumbers
- All goes into the pot
- Cool down and enjoy!
Cold vegetarian Okroshka soup is great when it’s hot outside. The word “okroshka” may stem back to the word “kroshit” meaning cut into small pieces. It is indeed a mixture of cut vegetables and a liquid dressing. This light vegetarian soup has a refreshing effect and a great taste that cannot be broken down to its ingredients.
As for the dressing liquid, there are two different options resulting in two different tastes: kefir (can be substituted by plain yougurt) or kvass (it should be special okroshka kvass, sourish and not sweet as normal kvass). There are two types of people: those who love okroshka with kefir and those prefer it with kvass. Discover which group you belong to!