Cleaning out the Prepper Pantry in preparation for moving (it will take a few months to eat it all ;-) I came on a bottle of “Russian Borscht” that I’d picked up off the “clearance table” at the local grocery some year or so ago. “Normally $3”, I got it for 25 ¢
Having never had Borscht, I figured “what the heck”…
Well, not willing to move it, and don’t like the waste of just throwing things out, I decided to try it. It was pretty good.
The flavor is rather like slightly diluted Picked Beets with some garlic added. This gave me the idea to look for Borscht recipes made with canned pickled beets. There’s lots of them.
I was surprised at the long lists of ingredients in some of them. Everything from potatoes to carrots to onions and leeks and more. This borscht has just water, beets, sugar, salt, citric acid, and garlic.
Well, citric acid is there to make it have an acid aspect that seems a lot like pickled beets. You might need to adjust the sugar and salt, but those are common in prepper pantries. Water? You either have it or you are in the process of dehydrating to death. So that really just leaves garlic. I have a jug of dehydrated garlic, about 16 dry ounces, that seems to be a lifetime supply.
This jar is “Gold’s Russian style Borscht”. It was fairly nice straight. It says on the jar “[…] A natural with sour cream or chunks of potatoes, […]” and I also was looking at a can of “new potatoes”. These have a ‘distinctive’ canned flavor that isn’t my favorite in a potato… So I chunked them into bits about 2 cm x 2 cm (most were just quartered) and added them.
I was very pleased to find that the “canned potato flavor” was removed. Heated through, they are a nice addition.
In the end, this has me speculating that a decent “Prepper Borscht” that would be an adequate meal, could be made by mashing canned pickled beets, adding water and “the canning vinegar / sugar liquid” to taste, sprinkle in some garlic granules, touch of salt, and then adding some canned potato chunks. IF you have some canned carrots or other bits of stuff, those likely could go in too.
As I’m still working off a big batch of this stuff (24 oz of soup and a can of spuds) I’ve not made a test recipe batch; but someday I will. This, with some saltines and maybe a tin of sardines would be a very nice meal indeed.