BEST Polish Borsch Soup Ever!

I had bar none, the BEST damn borsch I have ever had! It was just fantastic!

It really didnt taste much like beet. There was the tinyest hint of it.
Mainly it had a strong beef and garlic flavor with wasnt salty, sour or sweet. It had a very balanced RICH flavor that is so damn hard to get. The color was beautiful. A clear gem-like dark bright red.
It was $4.50 with dumplings. The dumplings were also made from scratch and filled with meat that had great texture to it. The beet juice from the soup turned the dough reddish.

Anyhow it was at a place called 'U Gazdy that recently opened up. If the soup is that good, I cant wait to try their other stuff!

I make a borscht that would knock your little socks off.
Sour cream on top and mushroom filled tiny pasties to dip in as well.
Yumo!
Of course mine is Linda McCartney's veggie version.

Care to share the recipe?

3 or 4 beets, chopped
1 potato, chopped
1 onion, chopped
1 tin chopped tomatoes
1 litre of vegetable stock
butter
a little dried basil
salt and pepper
a little lemon juice to taste.

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Melt a large knob of butter in a large pot and sauté the onion for a few minutes.
Add the diced beets and potato and cook for a further few minutes.
Add the chopped tomatoes, the basil, and salt and pepper to taste.
Add the stock, mix well and bring to the boil.
Simmer for about 30 minutes, or until the beets are cooked through.
Add the lemon juice to taste at the end.
Dollop with sour cream and stirrrrrr baby stir!
Voila!

just in CASE you decide to ever make this- here is the pastie recipe to go with it.




Dough:

1-8 oz. package cream cheese
1 1/2 C flour
1/2 C margarine/butter
Filling:
1 lb. mushrooms, minced
l -lg. onion, minced
3 T. margarine
1/4 C sour cream
1/4 tsp. thyme
1/2 tsp. salt
1 egg, beaten
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To prepare dough:
Blend all ingredients in a mixer, then form into a ball. Refrigerated for 1 hr.
To prepare filling: Sauté mushrooms and onion in margarine/butter. When
cooked, add sour cream thyme & salt. Roll dough out to 1/4”
thickness. Cut in 3” circles. Fill with 1 tsp. filling, drained
slightly.
Brush edges with egg.
Fold & seal by pressing edge with a fork. Pierce top in 2 or 3 places.

Brush top with egg. Bake for 10 to 20 minutes at 400 degrees or until
lightly browned.

Voila!

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WOW!!!!!!!! That looks MUCH more hardy than what I had. Mine was crystal clear and ruby red. Yours looks like it would fill me up!

Deadly Sushi said:

WOW!!!!!!!! That looks MUCH more hardy than what I had. Mine was crystal clear and ruby red. Yours looks like it would fill me up!

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The starch in the potato adds a lot of flavour and body.

We have beets comming out of our ears this year - only a small row, but they sure got big! I don't recall liking borsch, but may have to give it a try.

Thanks for the recipe PG!

Spiffy1 said:

We have beets comming out of our ears this year - only a small row, but they sure got big! I don't recall liking borsch, but may have to give it a try.

Thanks for the recipe PG!

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Ya welcome Spiff!
I never thought I'd care for it either until the first time I made it.
Now it's a regular for me. Make it lots in cold weather.