Borscht Ii Recipes

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BORSCHT II



Borscht II image

Borscht is like chili; there's no one recipe for it. This recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional. My mother did get it from a Russian coworker. It is the borscht I grew up with and I love it.

Provided by E and C

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb beef stew meat, cut into cubes (chuck or round)
12 cups chicken stock (and/or water) or 12 cups beef stock (and/or water)
6 large beets, tops removed
1 large onion, minced
4 tomatoes, peeled and seeded (canned works fine)
1 -2 lime, juice of
2 tablespoons sugar (I like less)
salt and pepper
to taste sour cream (and/or snipped chives for garnish)

Steps:

  • Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours.
  • Half an hour before serving, remove beets, keeping the broth at a simmer.
  • When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper.
  • Serve, garnished with a dollop of sour cream and/or some snipped chives.

BORSCHT II



Borscht II image

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

3 pounds bone-in beef shank
2 tablespoons vegetable oil
1 onion, chopped
6 cups water
½ pound carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
⅓ medium head cabbage, shredded
1 pound beets, peeled and shredded
1 cup tomato juice
1 tablespoon lemon juice
2 teaspoons white sugar
2 teaspoons salt
⅛ teaspoon ground black pepper

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

BORSCHT



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

Steps:

  • 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.

BORSCHT



Borscht image

This delicious recipe is courtesy of Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 8 cups

Number Of Ingredients 12

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms, such as morels and porcini (about 1/2 ounce)
1/2 cup hot water
Mrs. Kostyra's Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped flat-leaf parsley
1 clove garlic, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid
Sour cream, for serving
Coarsely chopped dill, for garnish

Steps:

  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper-lined aluminum foil. Sprinkle with salt and pepper. Fold foil and parchment up to enclose beets. Place on a small baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel and coarsely grate; set aside.
  • Soak the mushrooms in the water for 30 minutes. Drain through a fine mesh sieve; reserving liquid. Coarsely chop mushrooms; set aside.
  • In a medium stockpot, combine the stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
  • Add enough lemon juice or citric acid until you've reached your desired flavor. Cook until slightly thickened, about 2 minutes. Refrigerate until cooled, up to overnight. Serve with a dollop of sour cream and garnish with dill.

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY



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

Steps:

  • 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



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

Steps:

  • 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

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 :

MRS. KOSTYRA'S BORSCHT



Mrs. Kostyra's Borscht image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 8 cups

Number Of Ingredients 13

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms (morels and porcini; about 1/2 ounce)
1/2 cup hot water
Homemade Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid, to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 cup coarsely chopped dill

Steps:

  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
  • Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
  • In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
  • Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

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