The art of perfecting Christmas Eve borscht with marjoram
Red borscht not only tastes good and warms you up comfortably, but it also supplies the body with many essential nutrients. When prepared with sourdough, it acts as a natural probiotic, and the spices included add various other beneficial properties. Traditionally, the soup is topped with a generous amount of marjoram. But when is the best time to add this healthy and aromatic ingredient?
Red borscht is a dish that begins the Christmas Eve dinner in most homes. It gently simmers on the stove while you share a wafer and exchange warm wishes with loved ones. It's no wonder everyone strives to ensure it's perfect—aromatic and rich. What completes the dish is marjoram, a spice that adds depth and a hint of sweetness and helps protect the digestive system from the rigours of heavy meals.
A beneficial addition to borscht is apples. These sweet-and-sour fruits add flavour to the broth and help build its consistency. Due to their pectin content, they also positively affect the digestive system.
Garlic is often added to borscht for its antibacterial and antiviral properties. Also effective in boosting immunity are cloves and ginger. Meanwhile, dried mushrooms enrich the dish with valuable fibre and B vitamins. Fresh and dried herbs are significant, with unassuming marjoram taking the spotlight.
How does marjoram affect the body?
Marjoram is packed with valuable compounds. It contains fibre, which enhances the functioning of the digestive system, as well as vitamins C, A, and the B group, calcium, iron, magnesium, potassium, and flavonoids that combat free radicals.
The oils in marjoram relieve smooth muscle spasms in the digestive tract, aiding with stomach pain and reducing bloating. Thanks to its anti-inflammatory properties, marjoram soothes irritated mucous membranes, facilitates digestion, and helps absorb nutrients.
When to add marjoram to borscht?
Dried marjoram, with a much more intense aroma than fresh, is ideal for seasoning borscht. To activate the essential oils, rub the dried herb in your hands and add it at the very end of cooking.
Herbs cooked for too long tend to lose their delightful aroma and some health benefits. Adding marjoram at the very start of preparing borscht can result in a bitter taste.
