BEEF AND BEET BORSCHT
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
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
BORSCHT II
This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
- Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 13.5 g, Cholesterol 59.6 mg, Fat 14.6 g, Fiber 3 g, Protein 24.9 g, SaturatedFat 4.8 g, Sodium 774.7 mg, Sugar 9 g
BEEF BORSCHT
Steps:
- Preheat oven to 350 degrees F.
- Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
- To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
- Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.
BEEF BORSCHT WITH SOUR CREAM
I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05
Provided by Amis227
Categories Meat
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- First Day:.
- Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
- Cover and bring to a boil; skim the surface.
- Reduce heat; simmer, covered one hour.
- Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
- Remove from heat.
- Lift out the beef; set aside.
- Remove marrow bone and discard.
- Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
- Return the soup and beef to the kettle.
- Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
- Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
- Remove from heat and refrigerate over night.
- Day Two:.
- Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
- Top each serving with a spoonful of sour cream and garnish with snipped dill.
- I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.
Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 4.5, Cholesterol 38, Sodium 847, Carbohydrate 11.2, Fiber 2.2, Sugar 7.7, Protein 11.8
HOT BEEF BORSCHT WITH SOUR CREAM
Steps:
- FOR STOCK:
- Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
- Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
- FOR BORSCHT:
- Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
- Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
- Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
- Ladle borscht into bowls. Top each with dollop of sour cream and serve.
BEEF BORSCHT
Steps:
- Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.
- See all 50 Easy Soups
RUSSIAN BORSCHT
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
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 :
BARLEY BORSCHT
This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of year here in North Dakota.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
BEEF BORSCHT WITH SOUR CREAM AND DILL RECIPE
Provided by á-333
Number Of Ingredients 14
Steps:
- Melt butter and brown beef and bones. Transfer to plate. Add cabbage, celery, onions, and carrots to pot saute for 15 minutes. Return meat and bones to pot. Add broth and tomatoes. Bring to a boil. Reduce heat, cover and simmer 1 hour. Add potatoes to soup, cover and and and simmer about 30 minutes. Discard bones. Remove meat and and cut into small pieces, return to pot. Cover and refrigerate overnight. Skim fat from surface of soup. Bring soup to a boil through. Add vinegar and sugar. Add beets. Season with salt and pepper. Ladle into bowls. Top with sour cream, sprinkle with dill.
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BORSCHT RECIPE WITH MEAT - NATASHASKITCHEN.COM
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4.9/5 (161)Category MediumCuisine $9-$12Total Time 2 hrs
- Wash meat in cold water, cut into 1" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top.
- Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
- In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
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