Hearty and invigorating beetroot soup, suitable for vegetarians, gluten-free diets, and the Paleo lifestyle.
In the heart of Russian culinary tradition, a recipe passed down through generations has been shared with us. This is Fruma's Sweet and Sour Borscht, a dish that embodies the essence of her warm, crinkly-eyed spirit.
Fruma, the rock of the family, was remembered for more than just her charming personality. Her home was filled with rooms filled with books, a big gramophone, and strange exercise devices. But it was her culinary prowess that truly stood out. Her family, known for longevity, owes a part of their health to her nourishing dishes.
Borscht, a Russian dish made mainly of vegetables going soft in the fridge and vinegar, is a dish that is forgiving and open to interpretation. Fruma's version, however, is a delightful departure from the ordinary. It balances sweetness and sourness in a unique way, reminiscent of traditional Russian recipes like the Classic Beet Borscht and Country Style Borscht.
To prepare Fruma's Sweet and Sour Borscht, you'll need 3 large beets, 3 large carrots, 3 large potatoes, 1 large onion, plum jam or another sour-sweet jam, white sugar, salt, bay leaf, apple cider vinegar, vegan sour cream or heavy cream, and fresh chopped dill for garnish.
Begin by preparing your vegetables. Grate or shred the beets and carrots, dice the potatoes, and chop the onion. Heat oil in a pot, sauté the onion, and then add the grated or shredded beets and carrots, diced potatoes, water, bay leaf, and salt. Bring to a boil, lower the heat, cover, and cook for one hour.
After an hour, add the plum jam and vinegar, and adjust flavors as needed. Serve with a large heaping tablespoon of vegan sour cream or one tablespoon of heavy cream and a sprinkling of finely chopped dill.
Fruma's recipe also includes a secret ingredient - sweet-and-sour plum jam. The speaker strongly recommends not omitting this in the borscht recipe.
In addition to Fruma's Sweet and Sour Borscht, this article also includes recipes for Russian cured salmon and traditional Russian blitzes. So, whether you're a seasoned cook or just starting out, these recipes are sure to become staples in your kitchen.
To save this recipe for later use, click on the "Pin Recipe" option. For a printed version, click on the "Print Recipe" option. This recipe was made by the article's founder, who has shared it with us as a tribute to Fruma's lasting impact on her family and Russian cuisine.
[1] Classic Beet Borscht: A hearty soup with beets, cabbage, potatoes, carrots, and onions, simmered in meat or vegetable broth, traditionally seasoned with vinegar and sugar for a balanced sweet and sour taste. Served with sour cream and fresh dill, this version embodies the familiar sweet and sour profile like sweet and sour borscht.
[3] Cabbage-based sour soups: Before the beet-focused borscht became widespread, Russian and Ukrainian traditional soups included sour cabbage or sauerkraut-based borscht variants that had a naturally tangy, slightly sweet flavor from the fermented cabbage, similar in sourness if not sweetness.
[4] Country Style Borscht: Often made with garden vegetables including beets, cabbage, potatoes, carrots, and onions, sautéed and simmered in chicken stock with tomato paste, sugar, and vinegar, creating a mildly sweet and sour flavor similar to sweet and sour borscht. It is also served with sour cream and dill.
[5] Variations of borscht with fruit preserves: Some authentic sweet and sour borscht recipes add plum jam or other sour-sweet jams (for example, rhubarb jam) to enhance the sweet and tart complexity, closely resembling traditional recipes passed down culturally.
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