Rubinovyj Krasnyj Borshh (Ruby Red Borscht) is a traditional Russian recipe for a classic beetroot-based soup cooked in chicken stock that's thickened with eggs. The full recipe is presented here and I hope you enjoy this classic Russian version of: Ruby Red Borscht (Rubinovyj Krasnyj Borshh).
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Ingredients:
5 large beetroot (about 800g in all), peeled and grated
2 medium onions, finely chopped
1.5l chicken stock
1 tbsp lemon juice
1/4 tsp sugar
1/4 tsp freshly-ground black pepper
2 eggs, lightly beaten
fresh dill weed (optional)
Method:
Combine the grated beetroot, onions and chicken stock in a large heat-proof casserole or Dutch oven. Cover and bring to a boil then reduce the heat to a simmer and cook for 45 minutes. Add the lemon juice, sugar, black pepper and simmer for a further 15 minutes.
Take the pot off the heat then gradually stir about 1/4 of the soup mix into the beaten eggs to temper them then add the egg mix back to the pan, stirring to combine. Allow to cool then turn into a bowl and chill thoroughly before ladling into 8 soup bowls. Garnish with chopped dill and serve.
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