Serve up a twist this easter with creamed red borscht
Easter soups? Think horseradish soup, sour rye soup, and white borscht. These three are considered traditional and are most often chosen. Although they are delicious, a few years ago, I decided to break away from tradition by making borscht, which most of us typically associate with Christmas.
Though there are few traditional Easter soups, they can cause some confusion. First, what's the difference between sour rye soup and white borscht? They are similar, but the difference lies in the type of sourdough used. Borscht is prepared with wheat flour, while sour rye soup is made with rye flour.
White or red borscht?
Since we enjoy white borscht at Easter, why not the red one too? You could say these soups are similar—both emphasize the importance of sourdough. The "red" version, however, includes beets, giving it a distinctive taste. For me, this version is definitely more aromatic, tastier, and richer in vegetable flavors. Additionally, eggs fit perfectly with this type of borscht, which is one of the symbols of Easter.
Serve red borscht for Easter
In the spring version, red borscht can also be enriched with sour cream, making it milder in taste. It's definitely worth adding some horseradish for an additional flavor accent often associated with Easter. Creamed red borscht offers an interesting alternative to the traditional, clear borscht. For me, it’s the perfect choice for a family holiday dinner. Initially, it surprised everyone, but this year my mother-in-law specifically requested it. It has a creamy consistency and mild taste, with a sharp horseradish kick. It pairs wonderfully with an egg.
Creamed red borscht with egg
Ingredients:
- 2 chicken quarters
- A turkey neck and drumstick (or a portion of soup meat)
- A piece of beef with bone
- Root vegetables (2 carrots, 1 parsley root, a piece of celery root, 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:
- Place the meat in a large pot, add about 2.5 quarts of water, and bring to a boil.
- Skim off any scum, then add the peeled and chopped root vegetables.
- Add the sliced beets, along with allspice berries, bay leaves, salt, and pepper.
- Simmer the borscht on low heat for about 2 hours, until the meat and vegetables are tender.
- Strain the broth and season the borscht with the sourdough.
- Mix the sour cream with a little hot borscht to prevent curdling. Add horseradish to taste, mix again, and pour into the borscht, stirring gently.
- Serve the borscht with halved hard-boiled eggs.
