Heavenly German Borscht Recipe | Homemade Food Junkie (2024)

FAQs

Is borscht Russian or German? ›

A traditional dish of the Eastern Slavs, it is a common first course in Ukrainian cuisine.” Admittedly, the wider, non-Slavic world views borsch as Russian, while Poles know it only as beloved Polish barszcz. This is also problematic since at least half of Ukraine was occupied by Poland for several centuries.

While “cultured” Americans are likely to spell it with a 't' (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the 't' (Borshch).

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.

This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us.

There are more vegetable in Ukrainian borscht. Russian borscht is like Jewish but with meat. Ukrainians put in all kinds of additional potatoes and carrots etc. They say you can stand your spoon up in it.

As a ritual dish

Borscht is often associated with its role in religious traditions of various denominations (Eastern Orthodox, Greek and Roman Catholic, and Jewish) that are common in Eastern Europe. In East Slavic countries, "memorial borscht" is served as the first course at a post-funeral wake.

"Whether as part of a wedding meal, the focus of food-related competitions or as a driver of tourism, borscht is considered part of the fabric of Ukrainian society, cultural heritage, identity and tradition," UNESCO said in a statement.

borscht, beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

German Borscht is a delicious and filling soup that is popular in Germany. This soup can be made with different vegetables depending on dietary needs or restrictions.

Should borscht be served hot or cold? ›

Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.

Vodka is meant to be gulped down in one go, not sipped. Since this can give you a bit of a kick, Russians always have some zakuski, or snacks (including pickles, herring, boiled potatoes, and black bread) to chase the shot.

Many modern cooks give the soup a sour pop by adding ingredients like lemon juice, vinegar, a generous dollop of sour cream or by substituting sauerkraut for the fresh cabbage called for in many recipes. A glass of borscht is also sometimes given an extra kick by adding a shot of iced vodka.

Cooled borscht can be covered and stored in the refrigerator for up to 2 days. To freeze, pack into containers leaving 1-inch (2.5 cm) headspace. For the best results and to save energy, let frozen soup thaw in the refrigerator compartment on the day you plan to use it.

Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant.

Ukrainians began making a dish known as borsch from sour-tasting hogweed sometime between the fifth and ninth centuries CE. By the 15th century, the soup had spread widely across Eastern Europe.

German Borscht is a delicious and filling soup that is popular in Germany. This soup can be made with different vegetables depending on dietary needs or restrictions.

Most likely, beetroot borscht was made by ethnic Ukrainians living under Russian rule east of the Dneiper in the late 17th or early 18th century. Their method was relatively simple. Once the beet sour had been prepared, it was diluted with water, then put into a clay pot and brought to the boil.