Final Notes for the Beet Borscht Soup Recipe
➡️ Vegetable soups are among the most popular soup recipes in the Balkans, but also in Central and Eastern Europe. For centuries, people in these regions have had a diet based on many vegetables and this explains their very good health and high longevity.
➡️ One of the much-underestimated vegetables and, as a result, little used in Western cuisine is beetroot. It is not clear to me why this is happening, perhaps because vegetable soups are not often cooked in Western countries.
➡️ Borscht is one of the soups specific to Eastern Europe and is very popular in the Slavic space in particular. Russians, Ukrainians, and Poles love borscht and each country has at least one specific recipe for this kind of vegetable soup.
➡️ The borscht recipe on this page is Ukrainian-inspired and is prepared only with beets and other vegetables, being perfect to prepare a vegetarian or even vegan soup because the cream added at the end can be easily removed from the ingredients.
➡️ Cooking borscht is very easy. Beets can be prepared even 1-2 days before and in this case, the preparation of the soup does not take more than 30 minutes. Of course, you can also use canned beets if you have them at hand.
➡️ Using sprouted wheat borscht for souring is optimal, but you can also sour soup with apple or wine vinegar if you don’t have this ingredient.
➡️ Enjoy cooking beet borscht soup from scratch! For additional info, read more on borscht.