Borscht

 

It seems that borscht is originally from Ukraine but is consumed under different names in much of the Balkans and North Slavic countries (Poland, among others). Its two main characteristics are the red color given by beets and the bittersweet taste very typical of all Ukrainian cuisine. If bittersweet doesn't go with you, don't even try it with borscht.

INGREDIENTS (4 people):

• 1 large red onion
• 1 beet
• 4 ripe tomatoes
• 1 glass of meat broth
• 3 tablespoons vinegar
• 1 tablespoon of sugar (for the bittersweet ...)
• 3 cups of bottled or filtered water
• Salt
• Oil
• Black pepper
• Sour cream or smetana (optional)

First we fry the finely chopped onion until golden brown. Then we add the tomatoes without skin or seeds and cut into cubes, as well as the peeled and grated beets. We stir well. 

Next we add the vinegar, sugar, broth and water. Bring to a boil and then simmer. We season and add a bit of sugar, to leave a mild sweet and sour taste. It is left on the fire until the vegetables are cooked but without losing the texture (the tomato must not be undone).

It is usually served garnished with dill and a tablespoon of smetana (sour cream) on top ... It should also be said that beets are often not grated, but cooked in pieces. There are many variations of this soup according to each country, area and even home.