FoodCreamy red borscht: A twist on a classic soup

Creamy red borscht: A twist on a classic soup

Red borscht is a classic soup often enjoyed in homes. However, its creamy version is less prevalent, though equally tasty and delicate—the secret lies in the right addition, which gives the soup its unique creaminess and lightness. Discover how to prepare creamy red borscht that will surprise everyone at the table.

Red borscht with cream tastes delicious.
Red borscht with cream tastes delicious.
Images source: © Adobe Stock | Piotr Krzeslak

Creamy red borscht is an intriguing alternative to traditional, clear borscht. It is an ideal choice for a family dinner. The key element of this recipe is the addition of sour cream, which imparts a creamy consistency and mellows the intense beet flavour. The combination of aromatic meat and vegetable broth with the subtlety of creaminess gives this borscht an entirely new character.

Recipe for creamy red borscht

Creamy red borscht is a simple yet impressive way to diversify a traditional recipe. Sour cream, a key addition, gives the soup a unique taste and delicacy, making it ideal for family dinners. Try this recipe and discover how easily you can transform the taste of a classic soup, surprising your loved ones.

Ingredients:

  • 2 chicken quarters,
  • turkey neck and drumstick (or a soup portion),
  • a piece of beef with bone,
  • soup greens (2 carrots, 1 parsley root, a piece of celery, leek),
  • 6-8 beetroots,
  • a bunch of chives,
  • salt and pepper to taste,
  • allspice,
  • bay leaves,
  • juice squeezed from one lemon,
  • 2 tablespoons of sour cream.

Preparation:

  1. Place the meat in a large pot, pour about 2.5 litres of water, and boil.
  2. Skim off the foam, and add the peeled and chopped soup greens.
  3. Slice the beetroots and place them in the pot. Add allspice, bay leaves, salt, and pepper.
  4. Simmer on low heat for about 2 hours until the meat and vegetables are tender.
  5. Strain the broth, set the beetroots aside, and season the borscht with lemon juice.
  6. Next, mix the sour cream with a bit of hot borscht to prevent curdling. Then, pour the mixture into the soup, stirring gently.
  7. Serve with chopped chives as decoration.

Why does adding cream change the taste of borscht?

Adding sour cream to red borscht mildens its taste and enriches its texture, making the soup more creamy. The cream's sourness perfectly complements the intense flavour of the beetroots and the meat broth, creating a balanced composition.

Creaming the soup is also a way to introduce novelty to classic recipes, giving them a milder, more velvety character.

How to serve creamy red borscht?

Creamy red borscht is a soup that works well as a standalone dish or as part of a more substantial meal. Traditionally, it is served with potatoes—either mashed or boiled whole—which perfectly absorb the creamy broth. Another option is to add pieces of meat to the broth, making the soup more filling and satisfying even the largest appetites.

For variety, serve borscht with crispy bread, such as garlic croutons or a slice of country bread. You can also enhance it with additional herbs like dill or marjoram, which add freshness and aroma. If you're seeking a more sophisticated version, sprinkle the soup with grated horseradish—it will add character and brilliantly highlight the beet flavour.

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