Ingredients for Gourmet Borscht

Series Summary

Borscht is a vegetable soup from Eastern Europe. This unique dish was brought to America through the Jewish immigrant. Borscht can be served both hot and cold. Borscht has a strong red color that comes from the main ingredient: beetroot. While some variations exclude this ingredient, a traditional borscht dish will surely incorporate the beet into the soup.

If you have ever wanted to make borscht but don't know where to start, this video series is perfect for you. Our expert, Chef Emory Davis, teaches you everything you need to know to make borscht. Learn how to peel and shred potatoes, parsnips, carrots, and cabbage for borscht. Also, learn tips for chopping onions without tears. Emory also shows you how to add beets to this dish. So, if you are looking to try something different, learn how to make homemade gourmet borscht today!

Video Transcript

"Hi, welcome to expertvillage.com. I'm chef Schmuel, and today, right now we're going to be making borscht. But before that I want to tell you a little bit about myself. I've been cooking since the mid-nineties. I went to cooking school in Los Angeles and traveled around the world to the south of France and London at the Cordon Bleu. And I had my own catering company, Home Bistro, I used to cater on movie sets and dinner parties for celebrities. And I had a good time doing it all and taught at the Learning Annex. So now I'm here on expertvillage.com sharing everything I know with you so you can learn to make some delicious food yourself. So like I said we're going to be making borscht. It is, origins from Eastern Europe, largely in Russia, and there's many different ways that you can prepare it. Some are more like a beet puree, or some are shredded, some can be served cold. It can be served warm. The recipe we're going be using today is actually my grandmother's. And she was originally from Minsk in Belarus and she came to America in the early nineteen-twenties. And this is a recipe that I grew up eating and it's different because we always ate it warm and it has more of like a the shredded vegetables in it, and I think you will enjoy it as much as I have."