We are back again this fine Monday to talk about everyone’s favorite homoerotic they-are-totally-not-gay-we-swear ice skating sensation that is Yuri!!! On ICE. Last week we had the task of introducing one of the placards used between commercial breaks for Kibi Dango. Be sure to check it out after enjoying this one.
Borscht known as борщ in Russian is featured and talked about frequently in this ice skating series. Which, if you think about it, makes sense since this is a frequently consumed dish in colder regions of the world such as Ukraine, Russia, Poland, Lithuania and more! The dish is frequently rearing its head throughout the series and even gets turned into a borscht katsu later in the series. (If someone knows how to fry soup inside of batter, let us know. We are…. Asking for someone.) Today we will cover this sour, red soup that surprisingly is not made from the blood of your enemies, but rather a rather sweet vegetable.
Borscht from Yuri!!! On ICE
Since this can take anywhere from 2 days to 3 weeks, we will be skipping over this step so it may not be as sour as the actual dish hailing from Russia. You can certainly try if you want to make it. The Russian version calls upon using things such as sausages, beef and ham in it with a horde of vegetables. This means that you can get everything at this one stop dish.
Not wanting to eat sour in hotter temperatures or in summer? There is a chilled version! The chilled version uses milk, yogurt, and other ingredients in lieu of beef or fish stock to make it and here is the weird thing: the beets combined with the dairy product actually turns it a pinkish-purple color! While we are not going to make that one today, today we will be making the blood of out lor- we mean, red borscht, Russian-style.
What You Will Need:
If you are going to make this and you are a vegetarian, just add more vegetables to your own liking. Be sure too to add in mushroom stock or something similar to give it more flavor and a bit of a kick. Another thing about borscht is that it tastes better the next day. So if you can wait, give yourself enough time to let it sit overnight.
How to Cook It:
1Fist, slice your meat. If you are using raw meat, place it in a large pot and once it is all cut up, flood the pot with water and then bring it to a boil. Make sure that there is a lot of water at the top too.
2Skip step 1 if you are using ham/sausages
3Time to slice all of your veggies. Peel the carrots, onion, and beet. Then slice them all along with the tomatoes and mince your garlic.
4Cut your potatoes rather big. This is because this is a soup and if you cut them too small, they will break down in the cooking process.
5As the meat is beginning to boil, the scum will rise to the top. Skim this off the top with either a strainer, ladle, or spoon.
6Now, once the meat has been boiling for about 5-10 minutes, add in all of your sliced vegetables except for the garlic.
7Add the lemon juice here, salt and pepper for seasoning, and then reduce your boil to a simmer. Simmer for 15 minutes.
8While you have 15 minutes, it is time to shred your cabbage. Do not use the core for this.
9Once the 15 minutes is up, add in your shredded cabbage, sugar, and garlic, and simmer for another 15 minutes.
10At this point, you are essentially done! What you need to do now is put some of the borscht into a bowl.
11Taste it. It should be a bit tart. You can always add more salt and pepper if it is not enough. Then, sprinkle some dill seasoning if you have and top it off with a dollop of sour cream.
(Note: Be careful while slicing everything up. Let someone know what you are doing! )