Barszcz Beet Soup Recipes

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BEEF AND BEET BORSCHT



Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

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.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

BARSZCZ (CLASSIC POLISH BORSCHT)



Barszcz (Classic Polish Borscht) image

Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.

Provided by Amelia Nierenberg

Categories     dinner, lunch, weeknight, soups and stews, appetizer, side dish

Time 3h

Yield 8 cups (6 to 8 appetizer or side servings)

Number Of Ingredients 15

6 medium beets (about 1 1/2 pounds), peeled - 3 beets quartered and 3 beets left whole
1 1/2 pounds fresh or frozen beef shank bones, or other veal or beef bones
2 medium carrots, peeled
1 medium parsnip, peeled
1 large white or yellow onion, peeled and quartered
1 large leek, trimmed, halved lengthwise and crosswise, then rinsed
1 large celery stalk, halved crosswise
8 large garlic cloves, peeled
3 large fresh or dried bay leaves
6 dried porcini mushrooms (optional)
2 teaspoons black peppercorns (optional)
1/2 teaspoon dried marjoram (optional)
Salt and freshly ground pepper
2 to 3 tablespoons fresh lemon juice
Sour cream, for serving (optional)

Steps:

  • In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
  • Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
  • Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
  • Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
  • Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.

BARSZCZ BEET SOUP



Barszcz Beet Soup image

Polish soup pronounced Barstch is served on Christmas Eve.(A few dried mushroom pieces can be added for extra flavor--optional). My family loves putting a scoop of mashed potatoes right into the soup. Garnish any way you enjoy.

Provided by Rita1652

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

32 ounces canned beets
1 onion, sliced
1 quart water
2 cups vegetable stock
1 lemon, juice of
2 tablespoons balsamic vinegar
2 tablespoons sugar
salt and pepper
1/2 cup sour cream
port wine, to drizzle

Steps:

  • Reserve beet juice. Grate beets and onions. Add to soup pot.
  • Add water, and vegetable stock. (A few dried mushroom pieces can be added for extra flavor--optional).
  • Cook 30 minutes.
  • Whisk together reserved juice, vinegar, lemon juice, & sugar . Add to boiling soup, simmer at 10 minutes more. Adjust seasonings.
  • Garnish with your choice.

Nutrition Facts : Calories 113.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 8.4, Sodium 307.3, Carbohydrate 18.4, Fiber 2.9, Sugar 13.5, Protein 2.2

RUSSIAN BORSCHT



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

BEET BORSCHT



Beet Borscht image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

  • In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BARSZCZ (POLISH BEETROOT SOUP)



Barszcz (Polish beetroot soup) image

A Polish classic, great hot in winter or cold in summer. For Teresah.....I hope you enjoy this one.

Provided by annhughes2

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Heat stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour
  • Strain the soup and stir the kwas into the clear soup. Add sugar to taste and reheat if necessary without boiling. Serve and enjoy.
  • You can add vegetables to the soup which is normally served during the Christmas Eve meatless dinner. Vegetables used are celery, carrot and parsnip, which are roughly chopped.

BARSZCZ Z USZKAMI (BEET SOUP WITH MUSHROOM POCKETS)



Barszcz Z Uszkami (Beet Soup With Mushroom Pockets) image

This is a wonderful take on the traditional borscht and should gladden any palate. The little mushroom dumplings are fabulous. Time does not include overnight sitting

Provided by MarraMamba

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 kg beetroot, peeled and sliced
200 g carrots, peeled and sliced
100 g parsley roots, sliced
200 g celery, sliced
120 g apples, quartered and core removed
1 1/2 liters water
4 garlic cloves, peeled
3 teaspoons whole allspice (should be pimento leaves but zaar doesnt know it)
1 bay leaf
4 tablespoons white wine vinegar
2 teaspoons dried marjoram
sugar
1 -2 tablespoon butter
20 g onions, finely chopped
40 g dried mushrooms, soaked in a little hot water
100 g flour
4 tablespoons hot water
1 egg

Steps:

  • For the soup: put the beetroot, carrots, parsley roots, celery and apples in a large pan and pour over 1.5 litres water, or enough to cover. Add the garlic cloves, pimento leaves and bay leaf and bring to the boil.
  • Simmer the soup for 20 minutes, then remove from the heat. Season with the vinegar, marjoram, salt, pepper and sugar to taste. Cool and leave overnight.
  • The next day, strain the soup through muslin to get a clear broth. Reheat before serving.
  • For the uszka filling: melt a knob of butter in a frying pan and fry the onion until softened. Strain the mushrooms, reserving the soaking liquid. Chop them finely and add to the frying pan along with the soaking liquid. Cook, stirring, until the liquid has evaporated. Season.
  • For the uszka dough: stir the hot water into the flour then mix in the egg. Season with salt and pepper. Knead the dough until smooth, then roll out very thin.
  • Cut the dough into 5cm squares. Place a small amount of the filling onto the squares of dough and fold over on the diagonal to form triangles. Seal the edges together. Wrap the triangles around your finger, sticking the 2 bottom tips together to form a ring.
  • Bring a large pan of salted water to the boil. Add the mushroom parcels. When they float to the top, cook for 1 more minute, stirring continuously. Drain.
  • Put uszka in a soup plate and then pour hot over the hot soup. Smacznego!

Nutrition Facts : Calories 234.7, Fat 3.6, SaturatedFat 1.6, Cholesterol 40.3, Sodium 215, Carbohydrate 46.9, Fiber 7.9, Sugar 20.4, Protein 7.3

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