Seriously Soupy: Borscht

Borsht

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

I have may memories of my dad eating Borscht, no one else in my family would touch it!  Let’s just say beets had little presence in my house growing up.  Now, I can’t get enough of them.  You can imagine how excited I was to receive Serena’s latest recipe…

Here’s what Serena has to say:

I have been meaning to try my hand at borscht for awhile on Soupy but for reason I haven’t gotten around to it until this week. I didn’t know that much about the soup – except that it was a Russian soup that included beets. When I read more about it, I learned that borscht (or bortsch, borstch, borsh, barszcz, and borshc) is a regional cuisine from Central and Eastern Europe, that depending on the country, can be served hot or cold and whose ingredients vary just as much as how the soup is pronounced.

For example, hot borscht (generally from Poland) is made with beets, potatoes, celery, and even bacon while the cold borscht may have tomatoes, cucumbers, and cream. There are also borscht recipes that include meat and mushrooms and those that have cabbage and buttermilk. Since the temps are dropping, I decided to try a hot borscht and based my recipe on ideas and some ingredients from “The Soup Bible” and “Simply Recipes.” Sort of a fusion of the two, my borscht was pureed but also had chunks of beets that resulted in a delicious and sweet soup.

Since there are so many possibilities, I look forward to trying another type of borscht very soon-until then enjoy!

 

Comments

  1. remember grandma used to make borscht and add a dollop of sour cream

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