German Borscht is a delicious and filling soup that is popular in Germany. This soup can be made with different vegetables depending on dietary needs or restrictions. The base for this soup is a simple blend of chicken stock and water.
This German Borscht Recipe came from my sister-in-law, Brigitte. She was born and raised in West Germany. This soup is very tasty and VERY low cal. Brigitte’s borscht recipe has ideas on garnish for this soup. German Borscht Recipe
Borscht is a traditional soup from Eastern Europe made with beets, potatoes, carrots, and tomatoes. It’s served cold or hot, depending on the season. Borscht has been eaten for centuries in certain parts of Europe. The ingredients vary depending on the region that the borscht recipe is coming from. It is a popular filling and frugal soup to make.
A traditional dish of the Eastern Slavs, it is a common first course in Ukrainian cuisine.” Admittedly, the wider, non-Slavic world views borsch as Russian, while Poles know it only as beloved Polish barszcz. This is also problematic since at least half of Ukraine was occupied by Poland for several centuries.
What is in German Borscht Soup?
German Borscht is made from Ham hocks, tomatoes, chicken broth, water, carrots, celery, onions, red potatoes, cabbage, and various spices. This soup is often garnished with a cream based ingredients like sour cream, heavy cream, or whole milk. Some people like to add apple cider vinegar for an extra bit of flavor.
Brigitte’s Heavenly German Borscht Recipe:
This soup is very interesting. The smoky hocks and spices make a delicious combination with the veggies and garnishments.
You can make it on your stove top, in your crockpot or in your instant pot! It’s easy and versatile. I have changed up the vegetables several times. ALWAYS use the cabbage though.
And remember really hard veggies like carrots and kohlrabi may not completely soften in the instant pot on slow cook. If this happens just use your instant pot soup function for the last half hour of cooking.
The longer this soup simmers and cooks the better the flavor. Enjoy!
The History of Ukrainian Borshch
FAQ
Where is borscht originally from?
What is the difference between Ukrainian and Russian borscht?
Is borscht a clear or thick soup?
What is Polish borscht?
The hearty soup in which the beetroot is just one of sundry vegetables, as opposed to the typically Polish clear beet broth, is still known in Poland as “Ukrainian borscht”. [y]
Where did borscht come from?
In its currently most popular, beet-based version, borscht most likely originated in what is now Ukraine. Borscht’s role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, “borscht and porridge are our food” [w] (compare the equivalent Russian saying, where borscht is replaced with shchi [x] ).
What is Ukrainian borscht?
With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes.
Is borscht a Russian soup?
By many people both inside and outside the Soviet Union, borscht was increasingly seen not as an ethnic Ukrainian soup, but as a Soviet or – metonymically – Russian dish.