Red borscht concentrate 360ml

26,00 zł
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Krakowski Kredens red borscht concentrate is a convenient way to quickly prepare aromatic borscht or enhance the flavor of a homemade cold beet soup. It is made from concentrated beetroot juice, which gives dishes a beautiful, deep color and a mild, vegetable character.A small amount of the concentrate is enough to enrich red borscht, cold soup, and other dishes to which you want to add a beetroot flavor, color, and depth. Do not boil the product — it is best added at the end of preparation or directly to cold dishes.
  • delicate beetroot juice concentrate
  • proven artisanal recipe
  • no preservatives
  • beautifully enhances the color and flavor of dishes
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Ingredients and allergens
Ingredients: concentrated beetroot juice 33.3%, sugar, water, salt, acidity regulators: lactic acid, citric acid; spices.
Application: for the instant preparation of red borscht or a cold soup based on kefir. Do not boil.
Nutrition facts

Nutritional information

Nutrition facts

Per 100 g
Energy 1197 Kj/286 kcal
Fat 1,2 g
of which saturates 0 g
Carbohydrate 68 g
of which sugars 68 g
Protein 1,2 g
Salt 1 g
Wartości odżywcze podano w przeliczeniu na 100 g produktu.
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Serving inspiration

"Cold beet soup with beet greens, kefir, and red borscht concentrate"

Ingredients

  • 1 bunch of young beet greens, preferably just the leaves and tender stems
  • 500 ml kefir
  • 500 ml buttermilk
  • 3–4 tablespoons of Krakowski Kredens Red Borscht Concentrate
  • 1 fresh cucumber
  • 5–6 radishes
  • 1 small bunch of dill
  • 1 small bunch of chives
  • 1 teaspoon of lemon juice, optional
  • salt and pepper to taste

Step by step

Method

  1. Start by rinsing the beet greens thoroughly. If you are using very young beet greens, the tender leaves and stalks alone will suffice, with no need to add the beetroots. Chop them finely, place in a small pot, add a few tablespoons of water, and sauté briefly, just until they soften but still retain their fresh, light character. Then, set them aside to cool completely.
  2. In a large bowl, combine the kefir with the buttermilk. Add the Krakowski Kredens Red Borscht Concentrate and mix thoroughly until the base takes on a beautiful pink, beetroot color. The concentrate should not be boiled; it is best added directly to the cool base to preserve its delicate flavor and color.
  3. Dice the cucumber and radishes finely or grate them using a coarse grater. Finely chop the dill and chives. Add the vegetables, herbs, and cooled beet greens to the prepared kefir, buttermilk, and concentrate base. Season with salt, pepper, and, if you prefer a more refreshing taste, a squeeze of lemon juice.
  4. Place the cold soup in the refrigerator for at least an hour to allow the flavors to meld. Serve chilled, with a hard-boiled egg and new potatoes sprinkled with dill. The delicate flavor of the Red Borscht Concentrate beautifully enhances the color of the soup without overpowering its fresh, summery character.

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