Beetroot broth (decoction)
A deep burgundy decoction of boiled or baked beetroot, slightly sweetish, for beetroot soup, borscht, tinting dough and as a natural colourant.
Beetroot broth (decoction) is a deep burgundy decoction of boiled or baked beetroot, slightly sweetish, earthy, with a bright natural colour. It is used as a base for cold and hot beetroot soup, borscht and botvinya, to tint dough, rice and pasta, in marinades and dressings, in jelly and as a natural food colourant for desserts and drinks.
Recipes with this ingredient
Classic beetroot soup with kvass is a refreshing, light, and nutritious first dish of Russian cuisine that is especially popular in the summer season. Its history traces back to peasant culinary traditions where kvass was used as a base for cold soups. The bright ruby color, the sweet-sour taste of beets, and the tanginess of bread kvass create a harmonious combination. Cucumbers add a crunchy freshness, while herbs and eggs enrich the dish with pleasant texture and aroma. Sour cream adds creaminess and enhances the flavor. Beetroot soup refreshes wonderfully, satisfies hunger, is easily digestible, and can be an ideal option for a summer lunch or light dinner.
14
4
15
