Beet And Cabbage Borscht Recipes

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

Ingredients

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

BEET & CABBAGE BORSCHT

Beet & Cabbage Borscht image

Beets are a health-building powerhouse and combined with all the other vegetables, this is antioxidant heaven. If the beet greens look good, I sometimes add them in as well. And you can use tomato puree or sauce in place of the Pomi. Soups are flexible that way. Being Polish, we always stir in a little sour cream when serving. - Jenny Jones

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 15

Ingredients

1 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
6 cups beef, chicken, vegetable stock, or water
2 cups diced fresh beets
2 cups shredded cabbage
1 cup diced carrots
1 cup diced red potato
1 cup Pomi strained tomatoes
1/4 cup fresh chopped dill
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon caraway seeds
1 1/2 teaspoons salt
pepper to taste

Steps:

In a large pot, cook and stir the onion and celery in hot oil for about 3 minutes.
Add remaining ingredients, bring to a boil, then reduce heat, cover and simmer for about 25 minutes.

BEET AND CABBAGE BORSCHT

Beet and Cabbage Borscht image

Categories Soup/Stew Onion Potato Side Quick & Easy Beet Winter Cabbage Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 5 cups, serving 2

Number Of Ingredients 11

Ingredients

1 onion, chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon cuminseed
2 cups chopped cabbage (about 1/2 pound)
a 6-ounce boiling potato, peeled and grated course
2 cups beef broth
a 16-ounce jar whole beets, drained, reserving the liquid, and shredded
1 to 2 tablespoons red-wine vinegar, or to taste
sour cream or plain yogurt for garnish if desired
minced fresh dill for garnish if desired

Steps:

In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.

BEET AND CABBAGE BORSCHT

Beet and Cabbage Borscht image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups unsalted chicken stock
1 cup dry white wine
1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
1 large (about 8 ounces) beet, peeled and cut into fine julienne
1 small red onion, peeled and thinly sliced
1 tablespoon balsamic vinegar
Generous pinch of ground cumin
Salt and freshly ground black pepper to taste
Unflavored yogurt or sour cream (about 1/2 cup)

Steps:

Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.

BEET & CABBAGE BORSCH

Beet & Cabbage Borsch image

Make and share this Beet & Cabbage Borsch recipe from Food.com.

Provided by Allyoop

Categories Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 small beets, peeled and thinly sliced
1 medium onion, thinly sliced
1/2 lb lean stewing beef, cubed
6 cups homemade beef stock
1 medium carrot, peeled and sliced
1 medium potato, peeled and cubed
1 stalk celery, sliced
1/2 medium cabbage, grated
1 (10 ounce) can tomatoes
1 clove garlic
2 tablespoons fresh lemon juice, more to taste
salt and pepper

Steps:

Brown beef in oil in a large pot.
Add beets, onions.
Add beef stock.
Bring to boil and then reduce heat to simmer about 30 minutes.
Add the carrots, potatoes, celery and simmer for an additional 15 minutes.
Add cabbage and cook until just tender.
Add tomatoes and garlic and heat through.
Add lemon juice, salt and pepper.
The soup is perfect when the sweet taste of the beets is slightly altered by the sour taste of the lemon juice.
Garnish with sour cream and a sprinkling of fresh dill.

Nutrition Facts : Calories 172.9, Fat 5.2, SaturatedFat 2, Cholesterol 21.9, Sodium 860.4, Carbohydrate 19.3, Fiber 4.4, Sugar 8.4, Protein 13.7

BEET AND CABBAGE BORSCHT

Beet and Cabbage Borscht image

Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

Steps:

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

RUSSIAN CABBAGE BORSCHT

Russian Cabbage Borscht image

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

Provided by Puma

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

Time 1h5m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Steps:

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g

CABBAGE BORSCHT

Cabbage Borscht image

This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.

Provided by marjorie knight

Categories One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

9 cups water
1 Spanish onion, sliced
1 carrot, sliced
1 large cabbage, shredded
2 medium potatoes, peeled and sliced
1 (19 ounce) can tomato juice
1 (28 ounce) can tomatoes
1/2 cup sugar, more if you like it sweet
1/2 cup white vinegar
2 tablespoons butter
2 bay leaves
1/2 teaspoon caraway seed
2 tablespoons chopped parsley (I use dried)
salt and pepper

Steps:

Put all ingredients in water, in large pot.
Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
Season well with salt and pepper.
Let sit overnight in refrigerator,this improves the flavor.
Remove bay leaf and then reheat.
This freezes well.

Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2

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

Ingredients

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

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