Bors Soup – Borssikeitto

Bors soup shows the history of Finland and the culinary influence Russia had on Finland. Finland was the Grand Duchy of Finland a part of the Russian Empire from 1899 to 1917. During that time, it was not uncommon that Fins worked in St. Petersburg and that there was a cultural exchange.

Ingredients:

500 g Cooking beef  or Kassler

1 ½ Litre water

2 Teaspoon salt

2 Bay leaves

4-5 White pepper corns

4-5 Piment

1 Onion

2 Carrot (medium sized)

150 g Root celery piece

4 Raw beetroots (you can also take ready cooked, but then add them later into the soup). If you want to use pickled beetroot, then do not add the vinegar later on.

300-400 g White cabbage (small or half a medium one)

2 Teaspoon vinegar

Dill or marjoram

For the top: Smetana or creme fraiche

Instructions:

Put the cleaned beef into salted water and cook. Take away the foam that builds on top.

Add Bay leaves, white pepper and piment. Cook till meat is soft, which will take a while.

Peel and cut the onion into small pieces. Peel carrot, celery and beetroot (you may want to wear single use gloves for this). Grate the root vegetables or cut them really small. Cut the cabbage into small pieces.

Fry the onion with a bit of oil in a pot slightly brown. Add root vegetables, cabbage and the soup. Add vinegar. Cook on low temperature for about 35-40 minutes.

Cut the meat into small pieces and put it back into the soup. Add dill or marjoram to the soup.

Serve with a large dollop of smetana or creme fraiche.

Note: The soup can be made in a large batch, and it freezes well.