Snuggle in your blanket, put your feet up and sip on a cup of hot borscht bouillon, this is how I picture you enjoying this soup. Oh and some cheese straws or toasted bread… Sounds great to me.
My mom makes this borscht bouillon several times during the cold days of the year and especially every Christmas eve. I planned to continue this tradition, but last Christmas I would have rather pulled out my shorts, than heating me up from the inside. So I patiently waited for cooler weather.
The weather forecast promised some cold days, so I asked my mom for the recipe and as always I got a rough list of ingredients and some suggestions and some variations. We already played this game several times, if it comes to old family recipes none of my relatives seams to have something written or even notes.
Don’t think of this kind of borscht soup in a regular way, it is not something you would scoop into your mouth, it doesn’t come in a bowl and it’s not a meal. This borscht bouillon is meant to comes in a mug and feel free to slurp if you are allowed to do so… It will warm up your belly and it is great accompanied by a sandwich.
Drinking soup might not be as common in the US as in Europe and I hope this borscht bouillon will change this a bit. It’s made with just a few ingredients and the rest is there for seasoning. The red beets are might stain your fingers for a few hours but it’s totally worth it. This borscht bouillon should taste a little tart and peppery, adjust seasoning to your liking.
- 1½ pounds red beets
- 2 liters / 8½ cups good quality beef broth
- 4 cloves of garlic, peeled, smashed
- 2 bay leaf
- 2 teaspoons black peppercorns
- 3 tablespoons white or apple vinegar
- 2 teaspoons granulated sugar
- 2 tablespoons tamarind or soy sauce
- salt and freshly ground black pepper to taste
- some dill or parsley for serving
- Peel the beetroots and grate them with a box grater or food processor.
- In a large pot add grated beets, beef broth, garlic, bay leaves, black peppercorns, vinegar, sugar, and soy sauce. Cover with a lid and bring to a broil over medium heat and then lower the temperature and let simmer for at least 30 minutes.
- Pour through a colander and discard all solids. Pour the soup back into the pot and adjust seasoning to taste.
- Serve hot in a mug and sprinkle with dill and/or parsley.