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A Few More Words On Borsch

Posted By Alina On December 8, 2010 @ 18:13 In Russian, Ukrainian | 22 Comments

I already wrote about  Borsch [1], but we had very few readers at that time, so I thought it would be nice to highlight this awesome soup once again. It’s one of the pillars of Russian/Ukrainian cuisine, so you can never have too much Borsch! Made with juicy and colourful sauteed vegetables, complemented with freshly squeezed garlic and fresh chilli, and tinted with tomato paste, Borsch is such a universal kind of soup - I don’t associate it with a certain time of the year, for example. It’s equally good in summertime, when all you need for dinner is fresh vegetables, and in winter, when a bowl of comfortingly warm soup can bring you out of hibernation. This time vegetarian Borsch served as a detox meal to me - remember I was going to eat healthier [2] after all the cakes I had been baking? I also made a polenta, and of course I’m still the terror of chickens as I’m still going on with my increased protein consumption [3].

Do you think I have deserved the right to bake a batch of pumpkin muffins tonight?.. :)

 

Borsch: Click here for our recipe with step-by-step photos [1] (check out the secret ingredient of Borsch and the trick to intensify the colour of beets!)

In the pictures: serve Borsch with a spoonful of sour cream and a slice of rye bread with hot Russian mustard!


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URLs in this post:

[1] Borsch: http://www.russianseason.net/index.php/2009/08/borsch-the-king-of-soups/

[2] eat healthier: http://www.russianseason.net/index.php/2010/12/banana-upside-down-cake/

[3] increased protein consumption: http://www.russianseason.net/index.php/2010/11/caraway-drink-and-no-more-chicken-soup/

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