Barley Borscht Recipes

BARLEY BORSCHT

Steps:

• In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill.

KYERA'S HEARTY BEEF BORSCHT

Steps:

• Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
• Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
• Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

STEPHANIE'S BORSCHT

Steps:

• Heat olive oil in pan over medium high heat. Season beef shanks with garlic salt & pepper and brown well on both sides. Remove from pan, and add onion. Saute several minutes, then add carrots and garlic, and saute until onions are lightly browned. Add red wine and deglaze pan, then add beef broth and return beef and accumulated juices to pan. Simmer gently 1 1/2 - 2 hours until beef is tender. Meanwhile roast beets until tender, then chill. When beef is tender, cool to room temperature, then refrigerate overnight. When ready to proceed, skim all fat from surface, and remove beef. Tear beef in chunks discarding fat and bones. Gently reheat soup. Coarsely grate beets and add to soup, along with Bavarian spice, dill, potato, and cabbage and simmer about 1/2 hour until vegetables are tender. Add red wine vinegar, and adjust seasoning. Serve with sour cream & dill

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

GRANDMA'S WINTER BORSCHT

Steps:

• Put meat and bones in large dutch oven. Add cold water to cover at least 2 inches above contents. Bring to a boil and skim. Add onion and salt and pepper. Boil for at least one hour and then add tomatoes. Boil until meat is tender and falling off the bones. Remove meat from pot (leave bones). Boil down by a quarter. Add beets and cabbage, simmer until tender. 1 hour before serving add juice of 1 lemon and 1 tbs. sugar. Cook and then add more lemon and sugar to achieve a sweet-sour taste. When right, add meat and simmer for an hour.

BORSCHT

Steps:

• In 4-quart Dutch oven, place beef, pork hock, water, broth, salt and pepper. Heat to boiling; reduce heat. Cover; simmer 1 hour to 1 hour 30 minutes or until beef is tender.
• Shred beets, or cut into 1/4-inch strips. Remove pork hock from soup; let stand until cool enough to handle. Remove pork from bone; cut pork into bite-size pieces.
• Stir pork, beets, cabbage, potatoes, onion and garlic into soup. Tie pickling spice and dill seed in cheesecloth bag or place in tea ball; add to soup. Cover; simmer 2 hours.
• Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.