Borscht Recipe Beet Soup

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BORSCHT RECIPE (BEET SOUP)



Borscht Recipe (Beet Soup) image

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Provided by Holly Nilsson

Categories     Soup

Time 50m

Number Of Ingredients 15

2 tablespoons olive oil
4 red beets (½ inch diced (approx 1 ½ pounds))
2 carrots (½ inch diced)
1 large russet potato (peeled and ½ inch diced)
½ small green cabbage (shaved)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons dill (fresh, minced)
2 tablespoons lemon juice (fresh)
1 teaspoon lemon zest
1 bay leaf
kosher salt (to taste)
black pepper (to taste)
sour cream (optional, for serving)

Steps:

  • 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.
  • Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  • Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
  • Serve with a dollop of sour cream on top.

Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CLASSIC BORSCHT RECIPE (BEET SOUP)



Classic Borscht Recipe (Beet Soup) image

Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h10m

Number Of Ingredients 16

3 medium beets (peeled and grated)
4 Tbsp olive oil (divided)
8 cups chicken broth (+ 2 cups water)
3 medium yukon potatoes (peeled and sliced into bite-sized pieces)
2 carrots (peeled and thinly sliced)
2 celery ribs (trimmed and finely chopped)
1 small red bell pepper (finely chopped, optional)
1 medium onion (finely chopped)
4 Tbsp ketchup or 3 Tbsp tomato sauce
1 can white cannelini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar (or to taste)
1 tsp sea salt (or to taste)
1/4 tsp black pepper (freshly ground)
1 large garlic clove (pressed)
3 Tbsp chopped dill

Steps:

  • Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
  • 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.
  • While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
  • When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

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

BORSCHT



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

Steps:

  • 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.

ROASTED BEET AND POTATO BORSCHT



Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
  • Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

BEET BORSCHT



Beet Borscht image

This version of beet borscht is an adaptation from a renowned local Ukrainian restaurant. Quick and easy to make, this soup is hearty and delicious the day you make it, but if you can stand to wait it is even better the next day. Because I like to make soup in larger quantities, I usually double this recipe and it will then yield enough for plenty of leftovers.

Provided by Brenda Z

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

4 medium beets, shredded
1 medium onion, chopped
2 medium potatoes, shredded
1/4 head cabbage, shredded
1 (14 ounce) can pork and beans
1 (14 ounce) can diced tomatoes
1 (14 ounce) can yellow beans
1 (10 ounce) can consomme
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill
salt and pepper
2 tablespoons sugar
2 tablespoons white vinegar

Steps:

  • Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream.

Nutrition Facts : Calories 223.4, Fat 1.6, SaturatedFat 0.6, Cholesterol 5.2, Sodium 657.9, Carbohydrate 46.9, Fiber 10.6, Sugar 12.2, Protein 9.6

A BETTER BORSCHT (BEET) SOUP



A Better Borscht (Beet) Soup image

This method was taught to my mom by my paternal "baba" so that her son wouldn't starve after they married. My Ukrainian husband has taken a liking to it and with some compromises we've decided this is the best way. It is different than any other method of making this soup than I've ever seen. It is also very - very good! The list of ingredients is daunting, but the procedure is simple, especially if you don't mind a bit of chopping!

Provided by less2saw

Categories     Lunch/Snacks

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

1 large pork hock, split
6 cups water (or more)
2 garlic cloves, crushed
1 1/2 teaspoons seasoning salt (to taste)
1 1/2 teaspoons pepper (to taste)
1 large yellow onion, chopped
3 celery ribs, chopped
2 medium carrots, chopped
1 cup green beans, chopped
1 large potato, chopped
4 large dark red beets, sliced as below
2 medium dark red beets, grated
1 1/2 teaspoons salt
2 cups beet leaves, chopped
1 cup sweet peas
1/2 cup fresh dill (or to taste)
1/2-1 teaspoon citric acid or 1 medium citric acid, rock
sour cream or heavy cream
chopped fresh dill

Steps:

  • Place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them. Cover and place over fire until the hocks come to a boil.
  • While this is coming to a boil, chop your onions, celery, carrots and beans.
  • When the pot has boiled there will be a lot of foam at the top of the pot, Pour everything out and rinse the pot and meat well, then move to step 4. This is so that you don't have floaty things in the soup later (personally I often miss this step and don't mind the results at all). If you decide to miss cleaning everything just move straight to step 4 right away. Otherwise, you need to add 6 cups (or more, you need enough to cover them) clean cold water before step 4.
  • Add the garlic, seasonings and the chopped vegetables.
  • Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender.
  • Remove the pork hock from the pot and cool. Return the stock to the fire and continue simmering until you've moved to the next step. While the pork hock is cooling, chop the potato and prepare the first four beets.
  • To prepare the beets, peel them, cut them lengthwise in half (through the stem and top), turn cut side down and slice into 1/8" thin slices across the width of the beet. Lay the slices down and cut these into 1'8" slices across the width of the beet. This method gives the prettiest presentation.
  • Add the potato to the pot and return the soup to a slow boil, then add the beet slices. DO NOT LET THE SOUP BOIL ONCE THE BEETS ARE ADDED OR IT WILL LOSE IT'S COLOR.
  • While this is coming up to heat, clean the pork hock and return them to the pot. Make sure to get all the ugly bits and fat, but leave the meat as whole as you can, better to shred it in you bowl! Trust me!
  • Leave this to simmer very slowly until the potato is cooked and the beets are tender. Meanwhile, chop the beet stalks (if they are tender) and the leaves; and peel and grate the final 2 beets.
  • Add the peas and tops/leaves to the pot. When the peas are cooked add the grated beets (this is more to thicken the soup and add back any color that may have been lost before; and also DH loves the addition of shredded beat to this cause that's the way his mom made borscht). Continue to cook VERY SLOWLY.
  • Once everything is tender you can finally add the dill and 1/2 teaspoon of sour salt. Tasting is important here, I usually add about 1 1/2 teaspoons of sour salt myself, but I prefer it a bit sour.
  • I taste all the way through because I love the way the flavor builds, but it is very important at the end. Adjust the dill, salt and sour salt carefully, with some practice you'll find a soup that everyone loves.
  • Add more water if this soup begins looking dry, but it is a thick soup so doesn't require a lot of broth - cream will be added at the table.
  • You can park the soup overnight in the fridge and remove all the fat that rises the next day. This soup is excellent on day 1 but even better day 2, and healthier when the fat is removed.
  • The broth shouldn't be sweet (the sweetness will happen with every bite) and it should have a bit of a sour tang (I like mine quite sour)and a taste of dill (and quite dilly). The soup SHOULD NEVER be salty because the meat may call for some seasoning in the bowl.
  • This soup is better the next day, and may be put in jars and canned (10 minutes in a water bath) or frozen (but I find the beans go off when it's frozen so would leave them out in this case).
  • Add sour cream or whipped cream at the table as a garnish. More fresh dill is pretty and tasty as well.
  • Ask my friend Katlin - he loves this soup!

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 :

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

VESELKA'S FAMOUS BORSCHT



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
Salt

Steps:

  • 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.

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From thefoodblog.net


CREAMY VEGETARIAN BORSCHT RECIPE (BEET SOUP) - MOMSDISH
2021-10-25 Prep the Veggies: Using a sharp knife, dice the bell peppers and onions into tiny cubes. Shred the cabbage and dice the potatoes into bite-sized pieces. Next, grate the carrots and beets. Set the veggies aside. Sauté the Veggies: In a large pot, cook the carrots and onions until golden brown.
From momsdish.com


TRADITIONAL BORSCHT RECIPE (EASY BEET SOUP) - ALYONA’S COOKING
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.
From alyonascooking.com


BEET BORSCHT SOUP - THERESCIPES.INFO
Beet Borscht Recipe: How to Make It - Taste of Home trend www.tasteofhome.com. 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 Directions In a saucepan, bring the beets, carrots, onion, water and salt to a boil.
From therecipes.info


EASIEST BORSCHT RECIPE - COOKTHESTORY
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.
From cookthestory.com


BORSCH (BEETROOT SOUP) RECIPE - BBC FOOD
Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the ...
From bbc.co.uk


NANA'S BEET BORSCHT SOUP * HEALTHY BEET NUTRITION
Add in carrots, garlic, bay leaves and saute for another couple minutes. Add the beets, potatoes, beans, black pepper, salt, and bone broth. Bring to a boil and then reduce to a simmer. Cover with a lid and cook for 10-20 minutes. Check the beets for tenderness & add in cabbage, and dill. Cook for another 10-15 min until the beets are well cooked.
From healthybeet.ca


BEEF BORSCHT SOUP - Борщ - PETER'S FOOD ADVENTURES
2016-07-01 Place 14-16 cups prepared beef broth in a large stock pot and bring to a boil. Turn down the temperature to a simmer. Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes. Add the shredded cabbage and fried onions to the soup. Stir and simmer for about 5 minutes.
From petersfoodadventures.com


BEET BORSCHT SOUP FROM THE OLD COUNTRY - THIS IS HOW I COOK
2020-08-21 In a heavy bottomed soup pot, heat the butter over medium heat. Add the onions, stir to coat with oil and saute one minute. Add the caraway-if using-1/2 t salt and saute until onions are translucent about 5 minutes. Add celery, carrots, and cabbage.
From thisishowicook.com


BORSCHT - RECIPES - HAIRY BIKERS
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.
From hairybikers.com


BEET AND CABBAGE BORSCHT SOUP RECIPE - THE SPRUCE EATS
2021-12-14 Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes. Add caraway seeds and grated beets. Stir to combine. Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes.
From thespruceeats.com


TRADITIONAL BEEF BORSCHT SOUP RECIPE - COOK HOMEY
Cover with a lid and let it gently simmer at a lower temperature for about 40 minutes. After about 40 minutes, add the diced potatoes and the shredded meat from beef broth. When the potatoes start to get softer, add the finely sliced cabbage and parsley. Stir and cook for a few more minutes. Check for seasoning.
From cookhomey.com


BEET CLEANSE SOUP (BORSCHT) RECIPE - JOYFUL BELLY
Slice potato, carrots, beets and cabbage thinly. Place all ingredients in a pot and cover twice the height with water. Bring to a boil and simmer, covered, for one hour of more. Variations include garlic and parsley.
From joyfulbelly.com


BORSCHT RECIPE - BBC FOOD
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 …
From bbc.co.uk


UKRAINIAN BORSCHT RECIPE - BEET SOUP - THE BLACK PEPPERCORN
2022-04-14 Instructions. Place ham bone and bay leaves in a soup pot with water. Bring the stock to a boil and let it cook for 1 hour. While the stock is boiling, prepare the vegetables. Peel the beets and cut in long sticks, similar to french fries. …
From theblackpeppercorn.com


THE BEST RUSSIAN BORSCHT RECIPE (BEET SOUP) - LAZYHOMECOOK
Add the beets, the beet juice, 125 ml of water and tomatoes to the skillet. Cover the skillet and let it simmer for about 5 minutes, set aside. Once the meat has been cooking for at least 30 minutes, add the cut potatoes to the meat. Bring to a boil and cook till potatoes are al dente, about 3 …
From lazyhomecook.com


BORSCHT RECIPE | EATINGWELL
Step 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil.
From eatingwell.com


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