Beetroot soup, a traditional dish in Central and Eastern Europe, can be made with just beets or other vegetables and meat. It can be served hot or cold, and is often topped with sour cream or yogurt. Some variations include adding lemon or vinegar for a tart flavor, and it is commonly served with hearty bread or dumplings.
Beetroot soup, hot or cold, has been served for centuries in Central and Eastern European regions. While many beet soup recipes call for other vegetables, such as cabbage, carrots, tomatoes, or even apples, many people prefer the uncompromising purity of a soup made primarily from fresh beets and topped with a dollop of sour cream or yogurt. Beetroot soup, or borscht, a beloved culinary tradition of Slavic, Polish, and Ashkenazi Jews, has become popular in many other parts of the world.
The simplest beet soup is made by boiling chopped beets together with onion and garlic until the beets have softened. The vegetables are pureed and poured into a sturdy dish. A more subtle presentation, more like that of a consommé, can be achieved by letting the vegetables cook until they fall apart, after which the pieces are strained. These soups deliver their flavors equally when served hot or cold.
Among the many variations of beetroot soup are those that contain other root vegetables. Some regional differences include soups that mellow the rich ruby red color of pure beets with white cabbage. Another common partner is the potato. Turnips, rutabagas, or other starchy root vegetables add their own unique flavors and textural variations.
While most beetroot soups contain only vegetables, some cooks include meat. Beetroot soup can be added to cubes of beef or pork, creating a rustic stew-like dish. In some regions, chicken is used. In Poland and nearby areas, bacon is often added as a side dish or cooked into the body of the soup. Another source of protein is found in chopped egg, which is sprinkled into the soup by each diner.
In keeping with tradition, some cooks insist that a real beet soup should be rimmed with a sharp, sour note. The easiest way to get this tart flavor is to season the soup with lemon or vinegar. Purists, however, let the soup sit for up to a week to achieve a naturally acidic layer.
Pureed or served as a stew, beetroot soup is excellent when accompanied by hearty bread. Black Russian bread, heavy rye, or grain bread containing seeds and sprouted seeds are perfect for mopping up every last drop. The sourdough bread echoes and deepens the flavor of a sour beet soup. Alternatively, some regional variations prepare and serve the soup with dumplings or boiled potatoes.
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