Ukrainian Balsamic Soup ? How to make borscht proper ?

I'm sure many of you cuties have never seen beet before! Beetroot/beetroot is in the same family as carrots, white radishes, water carrots and other roots. It can be eaten raw or cooked in various ways, each with its own flavor.

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Wash the onion, celery, carrots and beetroot, peel what you need to peel, and cut into small dice. It doesn't have to be particularly small, about the size of a fingernail.

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Start a pan and heat it over medium heat, and when it's hot, put in the butter and rub it evenly on the bottom of the pan, which kind of heats it up evenly.

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When the butter is all melted and lightly browned, pour in the onion, celery, and carrots and sauté. The temperature is still controlled at medium heat.

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When the ingredients in the pan have browned a bit, pour in the beetroot and stir-fry.

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After stirring a few times you can pour in half of the water (or another soup base). A little trick to identify if you can get to the water is to just look for the other ingredients to be colored red. After pouring in the water (soup base) does not need to be cooked for a long time, after all, cold water is poured in, and the fire can be turned off after boiling over medium heat.

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There are two ways to proceed: 1. if you like it grainy and chewy, then pour the rest of the water (soup base) into the pot and continue to cook it until the beet is crispy, and season to taste. 2. that's the way I did it here, by pouring the pot of words I just made into a wallbreaker to break it up and turn it into a thick soup.

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Here slightly resist beating for a while, to add the rest of the water (soup base) continue to beat at high speed. The reason why all now add the rest of the water is because it is easy to control the consistency of the soup yourself, and before adding half of the water is so that you can start in the wall-breaker. In short, high speed stir fine stir well after it is good ~

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Pour back to the pot just now, medium heat, when hot, you can add the light cream or milk, stirring well can be. (You can refer to the amount I gave you, or you can add your own. If you don't like it, you can leave it out.)

Finally, add salt and lemon/lime juice to taste, and if you have any other flavorings you want to add, you can add them to your own liking.

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This side of the wall-breaking machine is not strong enough to beat the very broken and smooth, you can that filter through the sieve, this way the beetroot crumbs will be filtered out, the texture will be smoother.

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The most traditional way to eat it is to serve it with sour cream and light cream/milk with cilantro (pictured). However, sour cream may not be palatable to many people and is not easy to buy, so thick/old yogurt can be used instead. This soup is delicious cold or hot, because the dairy products added after serving are cold, so it matches better when served cold without a big temperature difference. If you are not accustomed to cold soup and just love it hot, then it is recommended that you do not have to break up the soup, just keep all the ingredients as we do with borscht on weekdays and pour in the dairy products to heat it up and serve it together.

Well, I hope you like it!

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