Hobby Home Kitchen Recipe | Simple Borscht Soup with Rice, Celery and Carrot

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Home Kitchen Recipe | Simple Borscht Soup with Rice, Celery and Carrot
Written by Shirley T   
Friday, 02 October 2009 08:05



Back in my home country, I like the Borscht (or sometimes spelled as Borsch) Soup offered by Kim Gary Hong Kong Restaurant. In fact, this is only dish that keep me going back to Kim Gary for a while. The savory taste which mainly contributed by tomatoes paste is excellent. Accompanied by onion, carrot, celery and cabbage, the soup is tasty.

Little that I know about Borscht Soup. In fact, Borscht Soup is originated from Eastern Europe and well-known as a staple soup in Russia and Ukraine especially for the hot Borscht. Traditionally, Borscht Soup is cooked using beetroot but as this soup gains popularity in other regions, it has evolved to use a mixed of tomato-beet root and in some places, they only use tomatoes sauce as base instead.
Borscht Soup with rice, carrot and celery
Last weekend when we were having lunch at Altdorf - a German restaurant in Fredericksburg, the soup (I did not ask for the name of the soup though) that came with my lunch was almost similar to the savory Borscht soup I had at Kim Gary. Something special about the soup was that it contained some grains of rice which really caught my interest. On the next day, I decided to give it a try since there was some tomatoes sauce left.

The presentation of borscht soup somehow is like a stew. It provides a good source of carbohydrate (from rice), fiber and vitamins (from vegetables). Accompaniments like chicken/meat/beef as protein will help to complete the nutrients we require.
The ingredients for Borscht Soup
Ingredients (*serving for 2)
1/2 cup Hunt's Tomato Sauce
1/2 cup of cubed carrots
1/2 cup of cubed celery
1/2 cup of diced onion (optional)
1/2 cup of squared cabbage (optional)
1/8 cup of rice
3   cup water
2 tbsp Hunt's Tomato Ketchup
1 tbsp Kikkoman soy sauce
salt, sugar and pepper to taste
Flavoring
Method
1. Pour Tomato Sauce into a saucepan.
2. Add in the water, celery, carrot and rice. Place them at moderate heat and bring to boil.
3. Simmer for about 40-60 minutes or until all the content are cooked. Use to rice as yardstick. Once rice is cooked, usually all other ingredients will cook as well as it usually takes the longest to be done.
Almost ready..
4. Add tomato ketchup.
5. Season with soy sauce, sugar, salt and pepper.
The Borscht Soup is now ready
Bon Appetit!

Tips: Simmer the vegetables and rice long enough somehow gives a taste of sweet extract. In soup preparation, simmered onion and cabbage usually provide extra 'umph'.

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written by mk , October 10, 2009

I like borsch soup too smilies/cheesy.gif
I found some russia recipe online, will try one day too and share with u then smilies/cheesy.gif
the borsch soup i took in Beijing russia restaurant has beet root in it, taste really good.
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written by Shirley T , October 11, 2009

Great mind thinks alike,
Great darlings share the same taste bud smilies/cheesy.gif
Cool and looking forward to try it smilies/smiley.gif
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