Borscht with horseradish
6 servings
50 minutes
Borscht with horseradish is a bright representative of Ukrainian cuisine that combines the rich aroma of meat broth, the sweet note of beets, and the spicy sharpness of horseradish. This recipe has roots in ancient Slavic culinary traditions when horseradish was used not only for flavor but also for health benefits. The taste of the dish is deep and layered: vegetables provide sweetness, garlic adds richness, and coriander and black pepper give subtle spicy notes. Stewed vegetables ensure a velvety consistency, while adding sour cream or goat cheese softens the spiciness. Borscht is served hot with rye bread and herbs and needs to rest to enhance its flavor further. This dish warms, satisfies, and energizes – a true symbol of home comfort and hospitality.
1
Put the broth on the fire and add diced potatoes to it.
- Potato: 6 pieces
- Meat broth: 3 l
2
Grate the beetroot and carrot on a large grater. Heat a saucepan, add vegetable oil, and sauté the root vegetables for seven minutes over medium heat.
- Beetroot: 2 pieces
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
3
Blanch the tomatoes, peel them, remove the seeds, chop coarsely, add to the saucepan, and simmer everything together for another five minutes.
- Tomatoes: 4 pieces
4
Remove the stems and white membranes from the pepper, and cut into cubes (like potatoes). Roll four cabbage leaves into a cigar and cut into strips 3-5 mm wide.
- Red sweet pepper: 1 piece
- Cabbage: 200 g
5
Add all the vegetables to the pot and boil for twenty-five to thirty minutes.
- Potato: 6 pieces
- Beetroot: 2 pieces
- Carrot: 1 piece
- Tomatoes: 4 pieces
- Red sweet pepper: 1 piece
- Cabbage: 200 g
6
Taste the soup and add salt and table vinegar - about two tablespoons.
- Salt: to taste
- Vinegar: to taste
7
In a dry pan, roast the flour until golden and nutty in aroma, then add it to the borscht and mix well.
- Wheat flour: 1.5 tablespoon
8
Add sliced horseradish root and crushed garlic cloves. Boil for another ten minutes. Add coriander seeds and black peppercorns.
- Horseradish: 20 g
- Garlic: 8 cloves
- Coriander seeds: to taste
- Black peppercorns: to taste
9
Infuse for at least half an hour, then remove the horseradish and garlic. If you don't plan to eat all the soup at once, you don't need to remove anything; it will just taste better. But it's better to ensure that the horseradish doesn't end up in the bowl. Serve with thick sour cream (or soft goat cheese), chopped cilantro, and a jar of prepared grated horseradish.
- Horseradish: 20 g
- Garlic: 8 cloves
- Sour cream: to taste
- Cilantro: 0.5 bunch
- Grated horseradish: to taste
