One of the oldest borscht recipes calls for cabbage, beetroot, roasted carrots with bacon and spicy roots. All the vegetables are then added to a broth made with bones or jerked meat. If fresh cabbage is used, rye beer is then added. Quite simple, don’t you think? However, one has to cook precisely so the borscht has a clear ruby red color and the little pieces of fat floating on top have to have bright orange coloring. It’s cooking science!
Summer Borscht with Tzatziki Sauce
This is a chicken broth based summer borscht that is served cold. Zesty, refreshing and quite nutritious, this...
Cold Borscht with Maple Sap
Boil fresh eggs for 10 minutes. When the eggs are hard boiled, place them in cold water with...
Cold Borscht with Dried Apples
Light and very refreshing borscht for hot summer months. A great lunch choice for vegetarians and everyone who...
Creamy Cold Borscht
This is a great summer dish, full of flavor and light on calories. A perfect choice of soup...
Borscht with Red Cabbage
Divide your chicken into several parts and place them into a pot. Cover with cold water, add salt...
Borscht with Turnip
An interesting twist to the otherwise classic borscht recipe. Turnips add a nice little radish-y flavor. Place beef...
Cold Beetroot Borscht
Light and very refreshing summer borscht that is consumed cold. Baked beetroot adds a little sweetness and sour...
Summer Borscht with Beet Greens
Place beef bones into a deep pot and cover with cold water. Turn the heat on for low...
Summer Borscht with Beans
Place dry beans in the bowl, add 1 ½ cups of water and leave them to soak for...
Czech Borscht with Duck
Cut the duck meat into bite sized pieces and sprinkle with liberal amount of black pepper. Cut bacon...
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