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Royal Red Borscht with a Hint of Cranberry and Rosemary - photo 1
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Royal Red Borscht with a Hint of Cranberry and Rosemary

Pikantne Christmas Eve Soups Vegan dishes Soups 120 min Medium 12 wyświetleń ~24.71 PLN - (0)
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Description

Here is red borscht in a version that will delight the most discerning palates. This is not just an ordinary soup – it is the essence of flavor, depth, and holiday magic, inspired by a modern approach to tradition. The secret to its unique character is roasting some of the beets, which brings out their incredible, concentrated sweetness and earthy aroma. The addition of fresh cranberries balances this flavor with refreshing acidity, while a sprig of rosemary adds a surprising, forest note that beautifully complements the whole. The borscht has a clear, ruby color and is incredibly rich in flavor, even without the use of meat broth. It will be perfect as the star of the Christmas table, served with dumplings or pastries, but it will also be a wonderful, warming soup for an elegant autumn dinner.

Składniki (22)

Servings:
6
  • Beets 1500 g
  • Carrot 2.5 szt.
  • Parsley root 1 szt.
  • Celery root 0.8 szt.
  • Leek 200 g
  • Onion 2 szt.
  • Garlic 4 ząbki
  • Apple 1 szt.
  • Fresh or frozen cranberries 150 g
  • Dried mushrooms 20 g
  • Rapeseed oil 30 g
  • Brown sugar 30 g
  • Apple cider vinegar 45 ml
  • Fresh rosemary 0.1 pęczków
  • Water 3000 ml
  • 🌿 Przyprawy
  • Bay leaf 5 szt.
  • Allspice 1 g
  • Sól kamienna 3 łyżeczki
  • Black peppercorns 2 g
  • Dried marjoram 2 łyżeczki
  • ✨ Opcjonalne
  • Smoked plum 3 szt.
  • Soy sauce 15 ml
💰 Szacowany koszt dania: ~24.71 PLN (4.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted beets

1

Preheat the oven to 200°C (fan or conventional). Thoroughly wash and dry about 1/3 of all the beets (approx. 500g). Do not peel them. Wrap each beet tightly in a piece of aluminum foil. Place the wrapped beets on a baking sheet.

Ingredients: Beets
Use a baking tray lined with parchment paper in case the beet juice leaks. Baking in the skin and foil allows the beets to cook in their own juice, which intensifies their flavor and retains moisture.
2

Place the tray with the beets in the preheated oven and bake for about 60-90 minutes. The baking time depends on the size of the beets. To check if they are ready, carefully peel back the foil and insert a fork or skewer into the beet – it should go in smoothly, without resistance. Remove the baked beets from the oven and set aside to cool until they can be safely handled.

Ingredients: Beets
Don't rush the baking. Undercooked beets will be hard and less sweet. It's better to bake them for 10 minutes longer than too short. You can even roast them a day in advance to save time.
3

When the beets have cooled, remove their skins – after roasting, they should come off very easily, almost by themselves. You can do this with your fingers or gently scrape them off with a small knife. Grate the roasted and peeled beets on a coarse grater. Set aside – we will add them at the very end of cooking.

Ingredients: Beets
Wear disposable gloves while peeling and grating beets to avoid staining your hands. Do not cook the grated roasted beets in broth to preserve their intense, sweet flavor.

Cooking Essential Broth

4

Meanwhile, prepare the rest of the vegetables. Peel and grate the remaining raw beets, carrot, parsley root, and celery on a coarse grater. Cut the leek in half lengthwise and rinse thoroughly under running water, then slice into half-moons. Peel the onions and dice them. Peel the garlic and crush it with the flat side of a knife. Wash the apple, cut it into quarters, and remove the core. Soak the dried mushrooms in a cup of boiling water and set aside for 15 minutes.

Ingredients: Beets, Carrot, Parsley root, Celery root, Leek, Onion, Garlic, Apple, Dried mushrooms
Grating vegetables instead of cutting them into large pieces increases the surface area in contact with water, allowing for much more flavor to be extracted in a shorter time. This is the secret to a rich vegetable broth.
5

In a large pot (with a capacity of at least 5 liters), heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and slightly golden. Add the grated carrot, parsley root, and celery. Sauté together for another 5 minutes to allow the vegetables to caramelize slightly. Finally, add the leek and crushed garlic and sauté for another minute, until the garlic starts to smell fragrant.

Ingredients: Rapeseed oil, Onion, Carrot, Parsley root, Celery root, Leek, Garlic
Use a heavy-bottomed pot that distributes heat evenly and prevents the vegetables from burning. This step, known as building the flavor base, is crucial for the depth of flavor in the soup.
6

To the sautéed vegetables in the pot, add grated raw beets. Mix everything and pour in 3 liters of cold water. Add the soaked mushrooms along with the water they soaked in, the apple quarters, bay leaves, allspice, a sprig of rosemary, and optionally, smoked plums. Bring everything to a boil.

Ingredients: Beets, Water, Dried mushrooms, Apple, Bay leaf, Allspice, Fresh rosemary, Smoked plum
Soaking vegetables in cold water, rather than hot, allows for a slow release of flavors. The water from soaking mushrooms is very aromatic, don't pour it out! It's pure umami essence.
7

When the broth starts to boil, reduce the heat to the minimum so that the liquid only gently 'flickers' (with single bubbles appearing). Cover the pot with a lid, leaving a small gap. Simmer for about 60 minutes. The broth should not boil vigorously, as it will become cloudy and lose its color.

Patience is key. Slow cooking (known as 'popping') allows for flavor extraction without destroying the delicate pigments from the beets. Avoid frequent stirring.

Finalizing the royal borscht

8

After an hour of cooking, remove the pot from the heat. Prepare another clean pot and a large fine-mesh strainer. Carefully strain the entire broth into the clean pot. Squeeze the vegetables thoroughly with a spoon to extract as much valuable juice as possible. You can use the cooked vegetables to make vegetable pâté or patties.

To achieve perfectly clear borscht, you can line the sieve with cheesecloth. Strain in batches, do not pour everything at once to avoid spilling hot liquid.
9

To the clean, clear broth, add grated roasted beets and fresh or frozen cranberries. Place the pot over low heat and warm it up, but under no circumstances let it come to a boil. The borscht should be hot, but not boiling. Heat it for about 10-15 minutes, until the cranberries soften and the borscht takes on a deep ruby color from the roasted beets.

Ingredients: Beets, Fresh or frozen cranberries
This is the most important step for preserving the color! Boiling the borscht at this stage will cause it to brown and lose its beautiful hue. Stir gently to avoid clouding the soup.
10

Remove the pot from the heat. Now it's time to season. Add salt, sugar, freshly ground pepper, crushed marjoram, and apple cider vinegar. Optionally, you can add a tablespoon of soy sauce to deepen the flavor. Stir and taste after each added ingredient. The goal is to achieve the perfect balance between sweet (from the beets and sugar), sour (from the vinegar, cranberry, and apple), and salty.

Ingredients: Sól kamienna, Brown sugar, Black peppercorns, Dried marjoram, Apple cider vinegar, Soy sauce
Seasoning the borscht is an art. Add spices gradually, a little at a time. Add vinegar at the very end, when the borscht is no longer on the heat – this will help preserve the color. Let the borscht 'rest' for 15-20 minutes, as the flavors will then meld together.

Fun Fact

💡

The name 'borscht' comes from a plant called common hogweed (Heracleum sphondylium), from which leaves and stems were originally used to prepare a sour soup in Eastern Europe. Over time, the main ingredient became beetroot, which gave the soup its characteristic color and flavor, but the historical name remained.

Best for

Kolacja Wigilijna Elegancki jesienny obiad Rozgrzewająca zupa w zimowy dzień Przyjęcie rodzinne

Tips

🍽️ Serving

Serve the borscht very hot, in soup bowls, cups, or deep plates. Traditionally, it is served with mushroom dumplings, cabbage and mushroom croquettes, or puff pastry pastries. Before serving, it can be garnished with a few fresh cranberry berries or chopped dill.

🥡 Storage

Borscht tastes best on the second or even third day, when the flavors have fully melded. Store it in the refrigerator in an airtight container for up to 5 days. It can also be frozen. After thawing, heat it slowly, without bringing it to a boil.

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