Borscht Royale
Borscht Royale is a sumptuous variation of the traditional Eastern European soup, cherished for its rich blend of flavors and vibrant color. While beetroot gives the soup its distinctive red hue, this version is elevated with luxurious ingredients fit for royalty.
History of Borscht Royale
Borscht has roots dating back to the Slavic peoples of Eastern Europe, with the word "borscht" derived from the Slavic word for cow parsnip. Initially made with wild plants, over centuries, it has evolved, with beetroot becoming a staple. In the 19th century, royal chefs experimented with this humble dish, incorporating ingredients like beef and caviar to create what we now call Borscht Royale.
Ingredients
- Beetroot - 500g, peeled and grated
- Beef - 300g, finely diced
- Carrot - 100g, grated
- Potato - 200g, diced
- Onion - 1 large, finely chopped
- Garlic - 3 cloves, minced
- Butter - 50g
- Cabbage - 200g, shredded
- Tomato paste - 2 tablespoons
- Vinegar - 1 tablespoon
- Sugar - 1 teaspoon
- Bay leaves - 2
- Salt - to taste
- Black pepper - to taste
- Caviar - 50g, for garnish
- Sour cream - to serve
Preparation Steps
1. Preparing the Vegetables
Start by washing and peeling the beetroot, carrot, and potato. Finely grate the beetroot and carrot, then dice the potato. Chop the onion and mince the garlic.
2. Cooking the Beef
In a large pot, melt the butter over medium heat. Add the diced beef and cook until browned on all sides. Remove and set aside.
3. Cooking the Vegetables
In the same pot, add the onion and garlic. Sauté until fragrant. Add the grated beetroot, carrot, and diced potato. Cook for 5 minutes, stirring occasionally.
4. Creating the Soup Base
Stir in the tomato paste, vinegar, and sugar. Return the browned beef to the pot. Add the bay leaves, and season with salt and black pepper. Cover with water and bring to a boil.
5. Simmering the Borscht
Reduce the heat and simmer for 45 minutes, or until the beef and vegetables are tender. Add the shredded cabbage in the last 10 minutes of cooking.
How to Serve Borscht Royale
To serve the borscht, ladle it into bowls and top each serving with a dollop of sour cream and a teaspoon of caviar. This luxurious topping offers a delightful contrast to the earthy beetroot base.
Enjoying Your Meal
Pairs well with warm rye bread and a crisp white wine. The balance of sour cream and caviar elevates this dish to a whole new level, making it a truly regal experience. Use a cooking timer for precise results.