Tag Archives: borscht

#2932: Soup Daren Borscht Noodle

#2932: Soup Daren Borscht Noodle

Here’s another one I found up at Foodyworld in Richmond, BC. I’ve seen these as cups before but never bowls. Now, borscht sounds like an odd flavor from Asia – let’s ask wiki a little about it –

Borscht (English: /ˈbɔːrʃˈbɔːrʃt/ (About this sound listen)) is a sour soup popular in several Eastern European cuisines, including UkrainianRussianPolishLithuanianBelarusianRomanianAshkenazi Jewish and Armenian cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borschtrye-based white borscht and cabbage borscht.

Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéedvegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.

Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern OrthodoxGreek CatholicRoman Catholic, and Jewish religious traditions.

Phew that was a mouthful. Alright – let’s give it a whirl!

Soup Daren Borscht Noodle – China

#2932: Soup Daren Borscht Noodle

The distributor’s/export sticker (click to enlarge).

#2932: Soup Daren Borscht Noodle

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line then microwave 6 minutes. Add in sachet contents. Finally, stir and enjoy! I’m going to guess the six minutes is at 800W in the microwave.

#2932: Soup Daren Borscht Noodle

Detail of the lid (click to enlarge).

#2932: Soup Daren Borscht Noodle

An include fork!

#2932: Soup Daren Borscht Noodle

The noodle block.

#2932: Soup Daren Borscht Noodle

A liquid sachet.

#2932: Soup Daren Borscht Noodle

A thick paste.

#2932: Soup Daren Borscht Noodle

Another liquid sachet.

#2932: Soup Daren Borscht Noodle

An oily paste.

#2932: Soup Daren Borscht Noodle

A large dry sachet.

#2932: Soup Daren Borscht Noodle

A fascinating combo.

Finished (click to enlarge). Added beef and scallions. Noodles were alright – thicker gauge than standard and a slightly firmer chew. The broth was fascinating – definitely a beet flavor to it – almost a hint of spiciness. Imitation beef via TVP was present and kind of fun. Cabbage as well – however it was real. 2.75 out of 5.0 stars. EAN bar code 6925303714864.

#2932: Soup Daren Borscht Noodle

Welcome to China (DK Readers)

A Soup Daren TV spot

#1006: Amino Barszcz czerwony (Borscht)

Here’s the last of the varieties from Poland that were kindly sent by Joe & Gil of the UK! Borscht! I’ve never actually had real borscht before, but I read up on it on the Wikipedia page:

Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ) is a soup of Ukrainian[1] origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient,[2][3] giving it a deep reddish-purple color. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup). While the original Ukrainian name does not end with a “t”, a final t was added when the word was borrowed into Yiddish. The word was borrowed into English from Yiddish, not Ukrainian or Russian.[4]

What I’m having today is a Polish version and here’s what it has to say about that:

The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic, and other vegetables, such as carrots and celery or root parsley. The ingredients are cooked for some time together to produce a clear broth (when strained), and the soup is then served as boullion in cups or in other ways. Some recipes include bacon, as well, which gives the soup a distinctive “smoky” taste.

Other versions are richer and include meat and cut vegetables of various kinds, with beetroot not necessarily dominating (though this soup is not always called barszcz, but rather beetroot soup). This variation of barszcz is not strained, and the vegetable contents are left in. Such soup can constitute the main course of a Polish obiad (the main meal eaten in the early afternoon).

Barszcz in its strictly vegetarian version is the first course during the Christmas Eve feast, served with ravioli-type dumplings called uszka (lit. “little ears”) with mushroom filling (sauerkraut can be used, as well, again depending on the family tradition). Typically, this version does not include any meat ingredients, although some variants do.

The beet basis is not required. There is a sour rye soup called żurek; the wheat-flour-based variant of this soup is called barszcz biały (“white barszcz”), made from a base of fermented wheat, usually added to a broth of boiled white fresh sausage (kiełbasa). It is served hot with cubed rye bread and diced hard-boiled eggs added to the broth, and horseradish is often added to taste.

A key component to the taste of barszcz is acidity. While it can be made easily within a few hours by simply cooking the ingredients and adding vinegar, lemon juice, or citric acid, the traditional way is to prepare barszcz several days in advance and to allow it to naturally sour. Depending on the technique, the level of acidity required, and the ingredients available, barszcz takes three to seven days to prepare in this way.

Wow – never knew. Anyways, here we go!

Hey wait a minute. On this distrubotr’s sticker, we have the ingredients – one of which is interestingly enough ‘torches.’ If anyone has any idea what this could b, send along a message and I’ll add it in here.

Here’s the back of the package (click image to enlarge).

The noodle block has been a little beaten up – here’s some of it.

As with the other Amino varieties, one big packet.

Wow look at that color – beets!

Finished (click image to enlarge). Added beef, onions, green bell pepper and sour cream. The noodles are pretty standard – slightly broader and plumper than most. The broth is quite interesting. It is very deep in color and has a nice tomato and beet flavor with a light smokiness. This is really good stuff – 4.0 out of 5.0 stars.UPC bar code 5900300545285.


Here’s a TV commercial for Amina instant noodles!

Amazing Donation From The UK!

A little while back, a couple named Joe & Gill from the UK sent me some pictures for the ‘Show Your Noodles’ competition. They also offered to send some noodles from across the pond! After a little while, here they are!

The bottom of the box was seriously munched. Everything inside fared extremely well, though!

They sent this nice card along with the noodles – awesome! They’ll be getting some The Ramen Rater stickers when the next batch is done! They said the box should be here withing 7-10 days and I believe it arrived in exactly 10.

Wow – look at them all! some that I’ve really been wanting to review for a long time! Pot Noodle Doner Kebab and Sticky Ribs! Amino Borscht! Tons of others I’ve never seen before that Joe recommended – Ko-Lee brand. This was absolutely above and beyond my expectations – you guys are awesome fans and I think I can say that not only myself but all readers truly appreciate your donation! Cheers!