FoodA new Easter classic: Creamy red borscht with a twist

A new Easter classic: Creamy red borscht with a twist

Easter soups? Horseradish soup, żurek, and white borscht. These three are considered traditional, and we often opt for them. Although they are delicious, a few years ago, I broke from tradition and started cooking red borscht, which most of us associate with Christmas.

Such borscht deliciously breaks the Easter tradition.
Such borscht deliciously breaks the Easter tradition.
Images source: © Adobe Stock

White or red borscht?

Since we enjoy white borscht at Easter, why not red as well? You could say these soups are similar. In both, the sourdough is important. The "red" version naturally differs with the addition of beets. For me, this version is decidedly more aromatic and tasty, with plenty of vegetables. Additionally, eggs—one of the symbols of Easter—pair wonderfully with this type of borscht.

Serve red borscht at Easter

In the spring version, red borscht can also be enriched with a cream splash, making it milder in taste. It's worth adding some horseradish as well. This will introduce another flavour often associated with Easter. Creamy red borscht is an interesting alternative to traditional clear borscht. For me, it's the ideal choice for a family holiday dinner. It used to raise eyebrows, but this year my mother-in-law already asked if I would definitely be making it. It has a creamy consistency and mild taste, but with a sharp horseradish accent. It tastes great with an egg.

Creamy red borscht with egg

Ingredients:

                            
  • 2 chicken leg quarters,
  • a turkey neck and drumstick (or soup bones),
  • a piece of beef with bone,
  • soup vegetables (2 carrots, 1 parsley root, a piece of celery, leek),
  • 6-8 beets,
  • a bunch of chives,
  • salt and pepper to taste,
  • allspice berries,
  • bay leaves,
  • beet sourdough to taste,
  • 2-3 tablespoons of sour cream,
  • horseradish to taste,
  • hard-boiled eggs for serving.

Preparation:

                
  1. Place the meat in a large pot, cover with about 3 quarts of water, and bring to a boil.
  2. Skim off the foam, then add peeled and chopped soup vegetables.
  3. Add sliced beets, allspice, bay leaves, salt, and pepper.
  4. Cook the borscht on low heat for about 2 hours until the meat and vegetables are tender.
  5. Strain the broth, and season the borscht with sourdough.
  6. Next, mix the cream with a bit of hot borscht to prevent curdling. Add horseradish to taste, stir again, and pour into the borscht, mixing gently.
  7. Serve the borscht with halved hard-boiled eggs.

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