How to Eat Borscht
This is the traditional Eastern European method for enjoying borscht: serving hot beet soup with a generous dollop of sour cream, stovetop-toasted garlic bread rubbed with fresh garlic, and raw onion on the side.
This is the traditional Eastern European method for enjoying borscht: serving hot beet soup with a generous dollop of sour cream, stovetop-toasted garlic bread rubbed with fresh garlic, and raw onion on the side.
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Ladle the hot borscht into a serving bowl.
Add a generous spoonful of sour cream to the soup.
Stir the sour cream into the borscht until it's well combined.
To make the garlic bread, toast a slice of bread in a pan on the stovetop with a little oil until golden.
Take a peeled, fresh garlic clove and rub it all over both sides of the warm toast.
Sprinkle the garlic bread with a pinch of flaky sea salt, if desired.
Serve the borscht with the garlic bread and a side of raw onion, if you like.
Borscht can be stored separately in an airtight container for up to 5 days and reheated gently; prepare the garlic bread fresh when serving.
Sour cream enriches and mellows the earthiness of the beet soup, creating a creamy texture and balancing the soup's natural sweetness and acidity.
The garlic bread is best made fresh and served warm. Toast the bread and rub with garlic just before serving for maximum flavor.
A sturdy, plain bread like white or rye works well. The bread should be thick enough to toast without burning and sturdy enough to hold the garlic rub.
No, it's optional. Raw onion adds a sharp bite that complements the rich, creamy borscht, but serve it only if you enjoy the pungent flavor.
Use about 1 teaspoon of vegetable oil. This amount lightly coats the pan and toasts the bread until golden without making it greasy.
