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. This borscht bouillon should taste a little tart and peppery, adjust seasoning to your liking.
Don’t think of this kind of borscht soup in the 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 comes in a mug, feel free to slurp, if you are allowed to do so… It will warm up your belly and it is a great accompanied by a sandwich.
Snuggle in your blanket, put your feed up and sip on a cup of hot borscht, this is how I picture you enjoying this soup. Oh and some cheese straws or toasted bread or… Sounds great to me.
- 4 red beets (about 700 g / 25 oz.)
- 2 liter/ quarts good quality beef broth
- 3-4 cloves of garlic, peeled
- 1 bay leaf
- 1 tsp. black peppercorns
- 2 Tbsp. white vinegar
- 1-2 tsp. granulated sugar
- salt and freshly ground black pepper to taste
- 1-2 Tbsp. soy sauce or maggi seasoning
- some dill or parsley
- a gulp of olive oil
- Peel the beetroots and grate them with a box grater or food processor.
- In a large pot add beets, beef broth garlic, bay leaf and black peppercorns. 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. Discard all solids. Pour the soup back into the pot and season to taste.