Borshchok
This is a recipe for a beet soup that is simpler than your traditional Borscht. It’s still rich and flavorful, and it features tender brisket and a bright citrus twist, along with the earthy beets. Even in its simplicity, it would really hit the spot on a chilly day. Beets, moreover, are a nutritional powerhouse, packed with folate, potassium, and iron. This recipe comes from The Russian Cookbook, published in 1967. You can use canned beets for this recipe as well; in that case, shred the beets and add them to the soup at the end, along with the liquid from the can.
- 2 bunches young beets
- 2 sliced onions
- 2 lbs. plate brisket
- 8 cups water
- 2 lemons, juiced
- 2 tablespoons sugar (use more or less according to taste)
- 2 teaspoons salt
- Pepper to taste
- Croutons (bread, fried or toasted in cubes until crisp)
Peel and dice beets. Place beets, onions, and meat in a deep pot. Add water and bring to a boil. Reduce flame and simmer until meat is tender. Cube meat and return it to the pot. Add lemon juice, sugar, salt, and pepper. Simmer for 10 minutes longer. Serve hot with a garnish of crumbled croutons.