Borsch Recipes

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Borsch (((Authentic Ukrainian Classic Borsch))) image

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Categories     European

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23

1 1/2 lbs red beets (green tops removed)
1 lb lean beef chuck (cut into bite-size pieces)
1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
1 cup yellow onion (chopped)
1 carrot (peeled & grated)
2 teaspoons dried oregano
1 teaspoon celery salt or 1 teaspoon seeds
2 teaspoons dill seeds
1 tablespoon minced garlic
2 bay leaves
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons tomato paste
2 quarts water or 2 quarts beef broth
1 tablespoon vegetable oil
1 large potato (peeled & diced)
6 cups green cabbage (shredded)
3 tablespoons fresh flat-leaf parsley (chopped)
1 cup real sour cream
1/2 cup fresh dill (chopped)
russian black bread


  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta 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 continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot 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 pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a 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 fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.


Ukrainian Classic Borsch image

For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.

Provided by Olha7397

Categories     Vegetable

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 1/2 lbs short rib of beef
1 lb pork ribs
2 beef bones with marrow
3 quarts water
1 carrot, peeled
2 medium parsnips, peeled
1 stalk celery & leaves
1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
2 large beets, baked (about 1 1/4 pounds)
4 medium boiling potatoes, peeled and cut into large pieces
1 lb fresh ripe plum tomatoes, peeled and chopped or 1 (16 ounce) can plum tomatoes, drained and chopped
salt, to taste
1 large onion, chopped
1 large carrot, peeled and cut into julienne
1 large green bell pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 cup fresh lemon juice, more to taste
3 tablespoons tomato paste
2 teaspoons sugar, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
sour cream


  • FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
  • Add the remaining stock ingredients and reduce the heat to low.
  • Simmer, partially covered, until the meat is tender, at least 45 minutes.
  • When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
  • Strain the stock through a fine sieve into a clean large pot and discard all the solids.
  • Preheat the oven to 375°F.
  • Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
  • Bake the beets until tender, 1 1/4 hours.
  • Do this while the stock is cooking.
  • FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
  • Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
  • Season to taste with sugar, pepper, and additional lemon juice and salt.
  • Simmer for 15 more minutes.
  • Cut the beef into bite-size pieces and scrape all the meat off the bones.
  • Add meat to the soup.
  • Simmer for 15 more minutes.
  • Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
  • Let stand at least 15 minutes before serving.
  • Serve with sour cream.
  • Serves 12 to 14.


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


  • 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 :


Borscht image

Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 main course servings

Number Of Ingredients 17

4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled
1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table
2 tablespoons plus 2 teaspoons kosher salt
3 tablespoons unsalted butter
2 stalks celery, halved lengthwise and thinly sliced crosswise
2 leeks (white part only), halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1/4 teaspoon caraway seeds
1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped
9 cups beef broth
Freshly ground black pepper
1/4 to 1/3 cup sour cream
2 tablespoons chopped fresh dill


  • In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
  • Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
  • Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.


Beef Borscht image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 10 servings

Number Of Ingredients 19

1/2 pound bacon, diced
1 pound lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dill seeds
2 bay leaves
3 tablespoons red wine vinegar, plus more to taste
2 quarts water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds red beets, greens tops removed, roasted and grated
1 tablespoon vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill


  • 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.


Veselka's Famous Borscht image

In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.

Provided by Tom Birchard

Categories     Beet     Summer     Fall     Appetizer     Dinner     Celery     Cabbage     Potato     Pork     Wheat/Gluten-Free

Yield 8 first course, or 4-6 main course servings

Number Of Ingredients 13

3 pounds (10 to 12) small beets, scrubbed thoroughly but not peeled
9 tablespoons white vinegar
One 2-pound boneless pork butt, halved
8 cups beef, chicken, or vegetable stock
1 bay leaf
1 teaspoon whole allspice berries
1 tablespoon whole black peppercorns
3 large carrots, peeled and sliced
3 large celery stalks, sliced
1 small head of green cabbage (about ¾ to 1 pound), shredded (about 4 cups)
2 medium Idaho potatoes, peeled and cut into ½-inch dice
One 15-ounce can lima beans, drained and rinsed


  • To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
  • Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
  • Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
  • Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
  • When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
  • To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
  • To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
  • To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.


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


  • 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


Borscht image

Categories     Garlic     Onion     Appetizer     Beet     Carrot     Parsnip     Cabbage     Sour Cream     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 quarts

Number Of Ingredients 17

2 quarts beef, chicken, or vegetable broth
1 tablespoon vegetable oil
2 onions, diced
2 garlic cloves, minced
1 teaspoon dried marjoram
2 celery stalks, trimmed, thinly sliced
2 parsnips, peeled, thinly sliced
1 carrot, peeled, thinly sliced
1 leek, white and light green parts, thinly sliced
1/2 head savoy cabbage, shredded
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 beets, peeled, grated
1/4 cup dill, minced
2-3 tablespoons red wine vinegar, or as needed
1/2 cup sour cream


  • Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
  • Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
  • Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.


Ukrainian Red Borscht Soup image

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

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

Time 1h5m

Yield 10

Number Of Ingredients 15

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish


  • Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  • Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  • Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
  • Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g


Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional


  • Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
  • Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
  • Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
  • In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
  • Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
  • Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
  • Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
  • Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams


Borsch image

Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread

Provided by Olia Hercules

Categories     Soup

Time 2h20m

Number Of Ingredients 16

1kg fatty beef shin, (left in large chunks)
1 onion, peeled and left whole
1 bay leaf
2.2kg potatoes, peeled and chopped
2 tbsp sunflower oil
1 onion, finely diced
1 carrot, roughly grated
200g beetroot, peeled and chopped into matchsticks
1 red pepper, chopped (optional)
½ x 400g can chopped tomatoes
6 prunes, pitted (we used French Agen prunes)
½ white cabbage, shredded
400g can red kidney beans, drained and rinsed
100ml soured cream or crème fraîche, to serve
½ bunch dill, chopped
crusty bread, to serve


  • To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
  • Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
  • Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
  • Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium


White Borscht image

This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!

Provided by Gabrielle Hamilton

Categories     dinner, lunch, sausages, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 5 quarts

Number Of Ingredients 12

2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
5 fresh bay leaves
3 pounds leeks (6 long, lively leeks)
3 pounds russet potatoes
1 cup unsalted butter (2 sticks)
1 large yellow onion, small-diced (about 2 cups)
6 garlic cloves, minced
Kosher salt, such as Diamond Crystal
1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
1 full tablespoon finely ground black pepper
1/2 cup crème fraîche
1 bunch fresh dill, woody stems removed, fronds minced


  • Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
  • While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
  • Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
  • In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
  • Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
  • Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
  • Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
  • Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
  • Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
  • Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
  • Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

More about "borsch recipes"

borscht-recipe-how-to-make-traditional-ukrainian-borscht image
2019-11-20 Sauté the onions, celery and cabbage with the butter until soft and translucent. Add the can of diced tomatoes and the garlic, as well as all of the …
4.3/5 (63)
Servings 6
Cuisine Ukrainian
Category Soup

borscht-allrecipes image
It's very easy to make: Just cut and prepare the veggies, put them into the pot, and start the Soup program. Then you can go do other stuff. This recipe yields about 5 or 6 liters of borscht. Lasts me a week. By the way, it's often said that …

2013-11-06 Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally. While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.

2018-05-14 What is Borscht; Borscht Varieties . Borscht with meatballs Borscht recipes with meat added in the form of meatballs. This borscht variety is especially loved by kids. Meatballs can be added to any borscht – green or classic red with beets. Borscht with bone-based broth These recipes start with beef bones as a base. Slow cooking beef bones ...

2022-03-15 Meanwhile, prep and roast the root vegetables: Preheat the oven to 400°F. Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces. Toss the beets and carrots with a teaspoon or two of olive oil and spread them out in a single layer on a foil lined roasting pan. Roast in preheated oven for 15 minutes.

2019-05-06 Season with salt and ground black pepper. Cook on medium-low heat for 6-8 minutes. Pour in the water and chicken broth. Add the potatoes and cabbage to the Borsch. Bring to a boil, season with salt and keep cooking, at a simmer until …

Position a rack in the middle of the oven and preheat to 350°F (180°C). Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

2019-09-16 Turn the heat to medium and continue cooking for 10 minutes, stirring frequently. Add the meat and diced potatoes to the boiling broth and cook for 15 minutes. Now, add the beets, carrots and onions and wait until borscht comes back to boil. Add the shredded cabbage with chopped garlic and cook for 5 minutes.

2002-12-18 Step 2. Heat oil in heavy large pot over medium-high heat. Step 3. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Step 4. Add vegetable stock, bouquet garni, beets, tomatoes and apple. Step 5. Bring soup to boil. Step 6.

2015-03-11 When the meat is tender, pull out the onion, let cool, and thinly slice before returning to the pot. Add 2 cans sauerkraut plus juices to pot along with a …

Cut the dough into small pieces and roll into egg-sized balls, place compactly in a dish greased with vegetable oil and leave for another 30 minutes. Grease with egg yolk and place in the oven ...

2020-05-06 3 Start on the base. Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, …

2018-10-13 Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

2021-11-11 Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. Season borscht with vinegar, garlic, sugar and pepper. Stir, turn off heat and let borscht soup stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht recipe is ready to serve.

Place the beets, water, salt, onions and garlic in a large pot. Bring to a boil, then cook on low heat for 1 hour. Add the lemon and sugar and cook for another 10 minutes. Remove from heat. At this point if you want to add the egg, do so gradually but stirring constantly. Keep stirring to prevent the egg from curdling.

2020-02-12 In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes. In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth.

Steps: Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.

2019-01-11 2. Soup. Once the stock is made and clarified, the soup itself takes no more than 30 minutes to make. If you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket.

Method. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic ...

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Borscht or Borsch is a staple dish in Russia, Ukraine and some Eastern European countries. Every family would have their secret recipe.So today, I am sharing...

Method. Heat the oil or butter in a large heavy-based saucepan. Add the beetroot, carrot, celery, potato, onion and garlic, then sauté for a couple of minutes until the veg are well combined and coated with the fat. Add the stock and season with salt and black pepper. Bring the soup almost to the boil, then cover and simmer for about 15 minutes.

Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes. Step 4. Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill.

Method. print recipe. 1. Heat up a tablespoon of sunflower oil in a large pan and fry the onion and carrot for about 8 minutes until golden. Meanwhile, peel and grate 2 of the beetroots and core, deseed and thinly slice 1 red pepper. Add the vegetables to the pan together with the tomato purée and a splash of water.

2020-12-10 The process to make authentic Polish borscht is two-fold. First, you’ll need to make a broth: Step 1: Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes. Step 2: Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);

2018-10-05 Borscht soup: Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool. Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot.

2019-10-19 Instructions. Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine. Cook for 10 minutes to slightly soften the vegetables. Add in the garlic and saute for 30 seconds or until fragrant.

2014-02-08 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).

2021-09-13 Simmer beef or pork bones for 1 hour. Add the potatoes, Vegeta seasoning, salt, 1 tsp back pepper, 3 bay leaves and simmer for 25 minutes. Meanwhile, in a large skillet saute the onion and carrots in 4 Tbsp of sunflower oil (about ten minutes.) Stir in the tomato sauce and ketchup. Add to the soup.

2017-05-31 Chunky Borscht. Go to Recipe. Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup …

When it comes to making soups sour, nothing beats a borsch recipe! Completely different than the Russian or Ukrainian borscht, this is a traditional Romanian recipe that you will not find anywhere else in the world. Today I’m sharing a recipe that’s been in my family for over 50 years. Borsch recipe. We like our soups pretty sour. As a ...

Reduce heat to a moderate simmer. While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes. While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.

Directions. 01. In a small bowl, stir together the vinegar and beet; set aside. In a large pot, combine the duck legs or pork ribs, the roughly chopped carrots, the roughly chopped onion, the celery, bay, ½ teaspoon salt and ¼ teaspoon pepper. Add 10 cups water and bring to a …

Directions. In large nonstick skillet lightly sprayed with cooking spray,brown beef over medium-high heat; stir in broth,beets,carrots,onion,garlic and pepper. Bring to boil; reduce heat to low. Cover and simmer for 20 minutes,stirring occasionally. Ladle into soup bowls and garnish with sour cream and dill.

The flavour is the Borscht recipe is bright and complex, beautifully sweet and sour. The natural sweetness from the beets and carrots balance a splash of vinegar added at the end. This dish is hearty thanks to the potatoes and served with sour cream, and fresh dill. SERVES. 4. 2H 25 Mins Ingredients Borscht. 1 tbsp (15 ml) whole peppercorns 2 bay leaves 2 tbsp (30 ml) vegetable …

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