Light Borscht with Shallots and Eggs

This is one of the oldest versions of borscht, the one Ukrainian forefathers used to cook a few centuries ago. If you like authentic recipes, you definitely need to try this one, starting with making your own beetroot brew.

Bring beetroot brew to a boil, place little shallots into the boiling brew and cook for 25 minutes. 5 minutes before the borscht is done, add salt, bay leaves and peppercorns. Turn the heat off, beat eggs and slowly pour them into the borscht, constantly stirring.

You will need:

For borscht:

  • Beetroot brew – 6 cups
  • 8-10 shallots
  • 2 eggs
  • 2 bay leaves
  • 5-6 peppercorns
  • Salt – to taste

 

Making beetroot brew:

Peel and wash your beetroots. Cut ⅕ of beetroot into large pieces, mix with whole beetroot and place into a clean glass or clay dish. Add cold water and leave for two days in a warm place. After the fermentation is over, transfer the brew to the fridge. The brew is ready in 13-15 days. Remove any mildew that might have appeared on top of the brew.

You will need:

  • Beetroot – 2 pounds
  • Water – 8 cups

 

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