This traditional Polish soup is made of red beetroot juice. The most typical and very traditional red borscht is served with uszka (read like ushka), a kind of stuffed dumplings very similar to Italian ravioli. Soups of this kind should be clear and look like a red wine. Red clear borscht with uszka is one of the best traditional Polish soups and an exclusive one. It is also an indispensable Polish dish prepared for the Christmas Eve supper. Red borscht has a rich bouquet. However, the taste of red beet dominates with its characteristic delicate flavor of natural sweetness.
Another kind of red borscht soup is served with krokiety (croquettes) instead of uszka. The soup should be slightly sour in taste and usually not so clear as Christmas borscht. Traditional Polish recipes suggest adding some lemon juice or vinegar. Personally, I prefer eating the slightly sweet clear Christmas borscht rather than the sour one with krokiety.
The third version of this delicious Polish soup is a red borsch with cream. This is one of those Polish soups I especially enjoy. Red borscht with cream is made just like clear red borscht but with some sour cream. Cream is used to thicken food, like in many other Polish soups recipes. Moreover, this nourishing meal is dished up with mashed potatoes, sprinkled with some fried onion or pork scratching. Yummy!
Polish Soups: Zur aka Zurek
