Discover the heartwarming flavors of Eastern Europe with this delightful Slavic soup recipe. Infused with rich cultural heritage, this traditional dish captures the essence of Slavic cuisine, blending earthy root vegetables, savory meats, and aromatic herbs into a hearty, soul-nourishing broth. Whether it’s the beloved borscht from Ukraine, shchi from Russia, or czernina from Poland, the diversity of Slavic soups reflects a tapestry of tastes that have stood the test of time, offering a comforting bowl that warms both body and spirit.
Slavic soup recipe
Slavic soup is a collective term encompassing a variety of soups originating from the Slavic nations of Eastern Europe, including countries like Russia, Ukraine, Poland, Czech Republic, Slovakia, and others. These soups often share common ingredients such as root vegetables (like potatoes, carrots, and beets), cabbage, meat (such as beef, pork, or poultry), and sometimes sour cream or herbs like dill. Each Slavic country boasts its own unique versions of these soups, such as the famous borscht in Ukraine and Russia, shchi in Russia, czernina in Poland, and more. These soups are often hearty, flavorful, and deeply comforting, reflecting the culinary traditions and cultural heritage of the region.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 2 medium beets, peeled and shredded
- 2 carrots, peeled and shredded
- 2 potatoes, peeled and diced
- 4 cups beef or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 small cabbage, shredded
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons vinegar (apple cider or white vinegar)
- Fresh dill, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sauté until they turn translucent.
- Add the shredded beets and carrots, and cook for about 5-7 minutes until they start to soften.
- Pour in the broth and add diced potatoes, canned tomatoes, and shredded cabbage. Add the bay leaf, then bring the mixture to a boil.
- Season the soup with salt, pepper, and vinegar. The vinegar helps to enhance the color of the beets and adds a touch of acidity to the soup.
- Once ready, remove the bay leaf. Serve the borscht hot, garnished with fresh chopped dill and a dollop of sour cream, if desired.This recipe can be adjusted to personal preferences; some variations include adding meat (like beef or pork) for a richer flavor, or adjusting the vegetable quantities according to taste.
Video
Notes
One important thing to note when making Slavic soups, particularly borscht or similar recipes that include beets, is that these vibrant root vegetables can heavily stain surfaces and clothes. Be cautious and consider using gloves and an apron when handling and grating beets to prevent staining your hands and clothes. Additionally, to avoid potential staining, use a separate cutting board or work on surfaces that are easy to clean. If spills occur, clean them immediately to prevent long-lasting stains. The vibrant color of beets is a significant part of the dish's appeal but can also be quite potent in leaving lasting stains if not handled carefully.
Nutrition
Serving: 75g
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