Borscht is a form of soup that is very popular in Eastern Europe cuisines, originating from Ukraine. I discovered this food while living in Kazakhstan back in 2015, where my (now) wife showed it to me for the first time.
There are many different ways to make borscht, and I have even heard stories of borscht which includes about 30 ingredients, and is so densely packed that it will make your spoon stand up straight!
I’m still looking for that one..
The cooking time for borscht usually lasts between 3 and 6 hours, with the main ingredient being beetroot. Borscht is generally served hot, but you can eat it as a cold soup as well.
The color of the soup comes from the use of the beetroot.
The number of vitamins and minerals in the beetroot are what makes borscht a true a nutritional powerhouse!
The ingredients differ by the country and also by the cook. However, along with sour cream and beetroot, the traditional ingredients of borscht notably include:
- Beef Stock
- Tomato Paste
- Bay Leaf
- Culinary Plants
The vegetables used in preparing borscht are rich in Vitamin C, antioxidants, and Vitamin B. The ingredients the cook decides to use in its preparation can substantially differentiate the flavor of borscht.
My wife makes an excellent pot of borscht, but you can find dramatically different tasting borscht which is delicious as well!
There are several health benefits that eating borscht provides for the human body as a result of the nutrients in the ingredients. A few of the notable health benefits of borscht include:
- Reduction of Blood Pressure
- Stomach, Liver, and Heart Protection
- Cleansing of the Blood and Circulatory System