måndag 20 februari 2012

Borscht - rödbetssoppa

Den 19/2 serverades Borscht - rödbetssoppa med influenser från Polen och Ukraina. Här är grundreceptet vi använde:

(4 portioner)
ingredienser:
- 0,4 kg vitkål,
- 0,5 kg rödbetor,
- 150g tomatpuré
- 0,4 kg potatis,
- 0,5 kg bönor
- 1 persiljerot,
- 2 medelstora morötter,
- 1-2 lök,
- 2 msk rapssolja
- 1 msk vinäger
- 1 msk socker
- 5-6 vitlöksklyftor,
- 6 korn av peppar,
- 4 korn av kryddpeppar,
- 4 stora lagerblad,
- Salt

- grönsaksbuljong

Förkoka bönor (eller använd bönor på burk). Skala och skär rödbetorna i bitar och förkoka dem i ca en timme (de kan kokas kortare men det är gott om de blir mjuka). Hacka potatis, lök, vitlök, morötter och persiljerot. Stek löken och vitlöken. Tillsätt alla ingredienser plus vatten (du kan använda överblivet vatten från rödbetorna) och koka tills allt är nog mjukt och kryddorna har smaksatt soppan ordentligt.

Nedan finns också ett originalrecept på hur soppan kan göras med fermenterade rödbetor för den som vill testa något mer speciellt:
Peel beets and cut them into small strips. Add the beets the pan, add oil, vinegar, sugar and tomato paste. Refill a little broth (buliong) and simmer beets in the state half mjuk. On another skillet, fry in butter, diced onion, and cut into strips, carrots and parsley root. For the broth throw in the potatoes, boil, then add shredded cabbage. After 15 minutes, add the contents of both pans and pepper, bay leaves and cook another 15 minutes. At the end add crushed garlic and parsley. Allow the pot to cool down for at least an hour. Serve reheated, with a large spoonful of cream and sprinkle with a mixture of chopped parsley and dill. Enjoy!

Notes: A bit of explanation. Ukrainian borsch served in Poland and true Ukrainian borsch born in Ukraine vary greatly. I do not question that the Polish Ukrainian borsch soup is delicious, but I would recommend to those who have the patience, to do original borscht Ukrainian.

Three basic principles of good Ukrainian borscht: The first principle. The essence of the Ukrainian borscht is a delicious taste of beetroot, tomato puree, vinegar, garlic and bay leaf. My opinion is these ingredients give the soup a specific taste, flavor and color. For inexperienced: Ukrainian borsch doesn't have color of "beet", but has a rather intense shade of red issued by the 'Mexican' tomato puree. In addition, Ukrainian borsch must include white cabbage.

Also you prepare acid ferment beet base in advance.

take 2-3 beets, clean the skin with scratcher and cut into thin slices.

boil water, cool it down.

Add piece of dark bread (wheat with yeast), and table spoon of sugar and salt.

put everything all tohether into dark pot and keep close to warm element for 3 days.

Beets will ferment. remove white foam from the top of liquid if it happens to show.

Put fermented juice into bottle and keep in the fridge.
throw away bread, beets and rest.

that's your acid beetsoup base to cook real redbeet soup with.

enjoy

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