Russian Bortsch

Posted by Peggie Wong (124 days ago)

Hi,

Could anybody guide me into making the real Russian Bortsch! It used to very rich in colour and so delicious but nowadays, it's just like vegetable soup. Thanks.

(I am based in Hong Kong)

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Tags bortsch, recipe, soup

Posted by FKKC (123 days ago)

Some spells it 'borscht' but I think the most important ingredient not to be left out is the beet - that is what makes the colour rich looking.

(I am based in Hong Kong)

Posted by ldsllvn (123 days ago)

how do you mean it used to be and now not - did you cook it before and it was different to now? or did you cook it and it did not come out right? Do you use beetroot like FKKC said?

(I am based in Hong Kong)

Posted by Peggie Wong (123 days ago)

No, it's just the restaurants do not make it like it used to when I go dining out nowadays therefore would like try to make it myself using all the right ingredients thus asking for advices from members here.

If I can recalled correctly, there was a restaurant called 'Russian' in Tsimshatsui in the 60 or 70 - they served fantastic bortsch/borscht. Would really wish to get that taste back..........

FKKC - thanks for the advice on beet - will put in my note.
Idsllvn - please advise in any way you can

Actually, I am very green in this - thought making soup is easy as long as you have all the ingredients but I guess the combination is also very important and what to cook first and what to put in last.

BTW, do we need any meat? Beef or pork? Plse don't laugh!

(I am based in Hong Kong)

Posted by ldsllvn (120 days ago)

you can cook it either with meat (beef) or without - my mother, when she cant be bothered just uses chicken or beef stock cubes. The best recipe i have is from a russian cookbook called "Please to the table" - but it is quite complex - there are a couple of websites i use for cooking russian food which are very good -but just checked and they are all in russian - so just had to search for a recipe for you - and this one sounds about right - one thing i do differently - i fry shredded carrots, onion and beets separately with the tomato paste, and then add them to the stock with potatoes and cabbage already cooked in it...
http://www.cooks.com/rec/view/0,1818,154190-254202,00.html

(I am based in Hong Kong)

Posted by Peggie Wong (120 days ago)

Idsllvn
Thanks for your time & effort in finding the right site for me. Much appreciated!
Actually you have provided me with the right answer yourself when you mentioned you did it differently by frying some of the vegetable separately with the tomato sauce as I think that is what brings out the strong but delicious taste & the flavour I seem to miss nowadays.

Have just asked my helper to go and buy the stuff needed. Thanks again.

(I am based in Hong Kong)

Posted by Peggie Wong (120 days ago)

FKKC,
Thanks for the spelling correction.

(I am based in Hong Kong)