Christmas is just around the corner, so it’s time to think about the dishes that will appear on the Christmas Eve table. One of the classics is of course red borscht, without which it is difficult to imagine this festive supper. How to give it delicate sweetness, depth and pleasant freshness? It turns out that just reach for a popular and easily available fruit.
My grandmother told me the secret to the perfect taste and since then I have been returning to it regularly during the holidays. After all, Christmas Eve borscht is a real masterpiece characterized by a slightly spicy, sour and at the same time sweetish aftertaste, and with an exceptionally intense color.
In my house for generations The ingredient responsible for the culinary success when cooking borscht is an inconspicuous apple. This is a simple way to bring this Christmas Eve dish to a new dimension of aroma and taste. The beets themselves are slightly sweet, but… the addition of apple provides a more complex and deep sweetness, which makes the borscht taste milder and fuller.
Thanks to the addition of apple, there is no need to use large amounts of vinegar or sugar. The entire consistency of the borscht is improved, because thanks to the pectin contained in this fruit, it becomes more velvety and clear. It also enhances the aroma, gives subtle sourness and depth of flavor. It highlights the scent of beets and spices. Thanks to this red borscht gains a unique, festive character.
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One inconspicuous addition can completely change the taste of the dishalso influencing its quality and character. Borscht with apple is clear and elegant and excellent in taste – perfect for serving at Christmas Eve supper. Acid Antonovkas or gray or gold Reneta will work best for this purpose.
So how to prepare borscht with apple? According to my grandmother’s recipe, you need the following ingredients:
- 5 medium-sized beets
- 1 sour apple
- 1 onion
- 2 bay leaves
- 3-4 English grains
- Apple cider vinegar or lemon juice
- 1.5 – 2 liters of water
- Salt and pepper
Preparation method:
Peel the beets and leave them alone. Do the same with the apple, cutting it into quarters and leaving the seed nest. Put them in a pot and pour water over them. Add spices and onion. Cook everything over low heat for about an hour, being careful not to let it boil.
After this time, strain the soup through a strainer or cheesecloth you will receive clean and clear borscht. Add some vinegar and spices to taste, according to your preferences. Leave the resulting decoction for a few hours, for the flavors to mingle. Thanks to this, the charming borscht will become harmonious – perfect for the Christmas Eve supper.
