Creamy red borscht: A modern twist on a classic

Creamy red borscht is an intriguing alternative to traditional, clear borscht. It is ideal for a family dinner. The key ingredient in this recipe is sour cream, which gives the soup a creamy consistency and mellows the intense beet flavour. The blend of aromatic meat and vegetable broth with a subtle creaminess gives this borscht a completely new character.

Creamy red borscht is a simple yet impressive way to diversify a traditional recipe. Sour cream, a key addition, gives the soup a unique taste and delicacy, making it ideal for family dinners. Try this recipe and discover how easily you can transform the flavour of a classic soup, surprising your loved ones.

Ingredients:

• 2 chicken quarters,
• turkey neck and drumstick (or a soup portion),
• a piece of beef with bone,
• soup greens (2 carrots, 1 parsley root, a piece of celery, leek),
• 6-8 beets,
• a bunch of chives,
• salt and pepper to taste,
• allspice,
• bay leaves,
• juice squeezed from one lemon,
• 2 tablespoons of sour cream.

Preparation:

1. Place the meat in a large pot, pour about 2.4 litres of water, and boil.
2. Skim off the foam, then add the peeled and chopped soup greens.
3. Slice the beets and place them in the pot. Add allspice, bay leaves, salt, and pepper.
4. Simmer on low heat for about 2 hours until the meat and vegetables are tender.
5. Strain the broth, set the beets aside, and season the borscht with lemon juice.
6. Next, mix the sour cream with a bit of hot borscht to prevent curdling. Then, pour the mixture into the soup, stirring gently.
7. Serve with chopped chives as garnish.

Adding sour cream to red borscht not only makes it milder in taste but also enriches its texture, making the soup creamier. The cream's sourness perfectly complements the intense flavour of the beets and the meat broth, creating a balanced composition.

Creaming the soup is also a way to bring novelty to classic recipes, which thereby gain a milder, more velvety character.

Creamy red borscht is a versatile soup that can be served as a standalone dish or as an accompaniment to a more substantial meal. Traditionally, it is served with either mashed or boiled whole potatoes, which perfectly absorb the creamy broth. Another option is to add pieces of meat to the broth, which makes the soup more filling and satisfying even the largest appetites.

It's worth serving borscht with crispy bread, such as garlic croutons or a slice of country bread for variety. You can also enhance it with herbs like dill or marjoram, adding freshness and aroma. If you're looking for a more sophisticated version, sprinkle the soup with a bit of grated horseradish—it will add character and brilliantly highlight the beet flavour.