the secret to perfect borscht: grandma's timeless spice tips
Grandma, even though she didn't have soy sauce, balsamic vinegar, or many exotic spices at her disposal, could cook borscht that everyone admired. Its taste was deep, and the aroma filled the entire house. She claimed that it was all thanks to the properly chosen spices.
Red borscht is one of the most important dishes on the Christmas Eve table. This traditional dinner often begins with it. Culinary experts say that its taste should be harmonious, balancing salty, sweet, sour, and spicy notes. That's exactly how my grandma seasoned her borscht.
Mini pâtés in the shape of stars are a perfect match for red borscht
Classic set of spices for borscht
The list of spices needed to season borscht is quite long. My grandma always opted for marjoram and believed it gave the borscht its characteristic herbal aroma. Next was garlic, whose sharpness perfectly complemented the sour notes. Bay leaves and allspice add depth to the flavour, similar to a pinch of lovage. A very important addition is black peppercorns. On the plate, you can season the borscht with freshly ground pepper, but for the broth, you should use peppercorns, as they help soften the soup's acidity.
Important!
When cooking borscht, it's worth following this rule: 2-3 bay leaves and 3-4 allspice berries per litre of broth. It's better not to overdo it with these spices, as the soup will become too intense. These spices are also added right at the beginning of cooking along with the pepper, while marjoram, garlic, and others are added later.
Be careful with aromatic spices
Grandma also reached for aromatic spices but chose only a few of them. She didn’t use ginger or cinnamon, which are now very popular. She preferred cloves and star anise, in small amounts, because, as she claimed, such exotic notes should not dominate. However, she wasn't afraid to add a few beautiful caps of dried porcini mushrooms, as she believed the mushroom flavour served the soup better. She added dried mushrooms to the borscht without soaking them first to enhance the aroma.
A sweet touch for borscht
To give the borscht a multidimensional taste, a sweet touch is also needed. My grandma had her own method for this. She felt that a little bit of honey or even a pinch of sugar and a few dried apples were enough. Grandma would cook the borscht the day before Christmas Eve. She was convinced that all the spices needed time to fully develop, which is why she tasted it just before the Christmas Eve dinner.
