A simple, yet healthy recipe. Borscht is made in Eastern Europe; from Russia to Ukraine, to Poland. Poland also has another borscht, that is white (without beets, barszcz biały).
After browsing recipes in English and Polish, the Polish variety of borscht is very simple. Some may make a fermented beet starter, also known as kwas. Others simple make it a beet soup. You can’t really add beets to anything without making a mess, so be prepared for some clean up (I don’t recommend storing leftovers of this one as this can make a mess)
There are basic ingredients in the soup, nothing fancy:
Beets, or beet kwas
Onions (white or yellow)
Beef, Vegetable, or Chicken Broth
Marjoram or allspice
Salt and Pepper
Vinegar, or lemon juice (if omitting the kwas
(Optional: carrots and celery)
You can either bake the beets in the oven first, or add in them chopped, raw. Either way, start with sautéing your onion.
Then add garlic and beets, and any other vegetable you are using.
Add stock, vinegar or lemon juice, and seasoning, and simmer for as long as you would like.
It is optional to top with fresh dill and/or sour cream as well.
Side note: the Polish borscht is the simplest of them all. Russians may add cabbage and meat as well, and the Ukrainians add extras as well. There is also a traditional Christmas meal in Poland where mushrooms are added to the borscht.
I hope you enjoyed reading, learning, and cooking!
An Eastern European food typically attributed to Polish origin. It can be a vegetarian dish by not using pork, and is mostly omitted anyways. I added it for more filling. This takes about 10 minutes from starting your prep to finish. Cheap, delicious, and easy.
(Optional) – pork: bacon, pancetta, kielbasa
Heat a pot of water and a pan with some butter and pork if using.
Chop the onion then put in pan of butter and sauté for a couple minutes
Add egg noodles to water then chop your cabbage
Add your cabbage and some salt and pepper to pan of onions and cook until soft
Apfelkuchen is a German apple cake. This particular one was in “Fredericksburg Home Kitchen Cook Book (13th edition, 150th anniversary of Fredericksburg)”, with Mrs. Henry J. Bierschwale submitring this recipe in 1975.
3 green apples
1/2 cup hot water
3/4 cup olive oil
2 eggs, beaten
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp cinnamon
Mix dry ingredients in small bowl
In large bowl add hot water to apples, then oil, then eggs, then flour mixture, and pecans if using
Put in greased baking dish on 325F for 1 1/4 hours
A Swedish way of cooking red cabbage. It is very similar to the German Rotkohl, except I found there are less recipes with green apple. I originally found Rödkål in “Swedish Touches”, and then looked for recipes in Swedish.
Sautée shredded cabbage in butter or lard
Add water and salt, then cover. Simmer until halfway done
Add cloves, apple cider vinegar, and sugar. Finish cooking
Rotkohl means Red – Rot, Cabbage – Kohl. It is a very traditional and popular way to serve red cabbage, and is usually accompanied by meat. This recipe is based on the one by Mrs. W. E. Richter from the 12th Edition in 1978.
1 small to medium red cabbage, shredded
2T sautéing fat
1 onion, diced
2 large green apples, peeled and diced
1/2 cup water
1/3 cup sugar
1/3 cup white vinegar
Sautée onionAdd cabbage, apples, sugar, S&P, and waterBring to a boil, then cover and simmer for 10 minutesAdd vinegar, cover, and cook for another 15 minutes or until cabbage is soft
Flour 3/4-1 cup if baking potatoes, 1 1/2-1 3/4 if boiling potatoes
Peel potatoes and slice into big chucks and boil gently until mashable, or bake on 350 until mushable.If you have a ricer, that is great; if not, mash your potatoes as finely as possible, then add the egg and some saltAdd flourKnead until combined, but do not overmix, adding any flour as needed. As always, start with less and work your way up.Get a salted pot of water gently boilingGrab a small handful of dough while keeping the rest covered with a wet towel, and roll out the dough into 1″ cylinders. I use non-stick spray when rolling, but you can use flour.Use a pastry cutter to cut them into bite-sized pieces and roll smooth; it is optional to roll with a fork to create indentions, or you can even buy a gnocchi board for about $10.Boil for about 1 1/2 to 2 minutes. Once they all float, I give it 20 seconds. I like mine al dente though you can cook it farther depending on preference. Scoop and drain them, and set on parchment paper.Sautée in butter or lard and use whatever sauce you choose