Borscht [Lithuania]
Comments: Serve soup hot, or cold from the refrigerator.
IngredientsPreparation
  • 7 large beetroots [about 3 1/3 pounds / 1 1/2 kilos]
  • 1/2 cup [125 mL] red wine
  • 10 small red potatoes
  • 1 3/4 ounces [50 g] unsalted butter
  • 2 large Spanish onions
  • 8 cups [2 L] well-seasoned chicken stock
  • 2 teaspoons [10 mL] salt
  • Freshly ground pepper, to taste
  • 3 hard-boiled eggs
  • 1/2 cup [125 mL] sour cream
  • 1/2 bunch chives
  • Salt and freshly ground pepper, to taste
  • Peel and grate1 of beetroots, mix together with the red wine into a small bowl and set aside.
  • Transfer all remaining trimmed yet unpeeled beetroots into a large saucepan; cover with cold water.
  • Bring to a boil, then leave to simmer over medium heat for approximately 40 minutes, until tender.
  • Into a separate saucepan, cover the potatoes with water, add 1 teaspoon [5 mL] of the salt and cook just until tender; drain and cool.
  • When soft, drain, rinse under cold water then peel beetroots.
  • Roughly chop all but 1 of the beetroots;set aside.
  • Grate remaining beetroot; set aside separately.
  • Roughly chop then sweat Spanish onions into melted butter until soft and lightly golden.
  • Well mix in roughly chopped beetroots.
  • Pour in chicken stock, then add 1 teaspoon [5 mL] salt, raw grated beetroot and red wine mixture; bring to a boil.
  • Add 6 of cooled red potatoes, chopped and simmer briefly to allow the flavours to blend.
  • Puree mixture, into a food processor if possible.
  • Add cooked grated beetroot to puree; salt and pepper to taste.
  • To serve, roughly chop hard-boiled eggs, dice remaining potatoes and snip chives.
  • Top each bowl of soup with a dollop of sour cream in the centre, then pile potato dices, chopped hard-boiled eggs and snipped chives on top.
  • Serve.