Borscht With Meat Recipes

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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

BORSCHT WITH MEAT



Borscht with Meat image

I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.

Provided by Robert Bodensteiner

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

Time 10h40m

Yield 12

Number Of Ingredients 17

1 ½ pounds beets, boiled and grated
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 pound lean beef chuck
2 quarts water
½ pound bacon
1 tablespoon salt
8 whole black peppercorns
6 sprigs fresh parsley
2 teaspoons dried marjoram
2 teaspoons dill seed
1 pound shredded cabbage
2 leeks, sliced
1 cup chopped onion
1 carrot, grated
2 pounds Polish sausage
2 tablespoons chopped fresh dill weed

Steps:

  • Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
  • Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
  • Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
  • To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

Nutrition Facts : Calories 482.2 calories, Carbohydrate 14.8 g, Cholesterol 92.7 mg, Fat 37.4 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1499.2 mg, Sugar 6.9 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.

BEEF BORSCHT



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

Steps:

  • Preheat oven to 350 degrees F.
  • Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
  • To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
  • Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

MOM'S BORSCHT



Mom's Borscht image

This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well.

Provided by Lazarus

Categories     Clear Soup

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground beef
3 cups chopped onions
1 1/2 cups shredded carrots
6 cups shredded beets
3 cups shredded cabbage
1 (28 ounce) can diced tomatoes (I often use a hand mixer on a can of whole tomatoes)
9 cups beef broth
5 tablespoons white vinegar (add or subtract to taste)
salt and pepper, to taste
1 tablespoon fresh dill (or 1 tsp dried)

Steps:

  • Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
  • Add remaining ingredients to dutch oven, then add beef/onion mixture.
  • Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.

BORSCHT WITH MEAT



Borscht With Meat image

Make and share this Borscht With Meat recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 lbs beets, boiled and grated
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 lb lean beef chuck
2 quarts water
1/2 lb bacon
1 tablespoon salt
8 whole black peppercorns
6 sprigs fresh parsley
2 teaspoons dried marjoram
2 teaspoons dill seeds
1 lb shredded cabbage
2 leeks, sliced
1 cup chopped onion
1 carrot, grated
2 lbs Polish sausage
2 tablespoons chopped fresh dill weed

Steps:

  • Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
  • Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
  • Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
  • To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill.
  • Pass sour cream.

Nutrition Facts : Calories 471.9, Fat 34, SaturatedFat 12, Cholesterol 103.9, Sodium 1487.2, Carbohydrate 13.7, Fiber 2.7, Sugar 7.6, Protein 27.3

BORSCHT WITH MEAT



Borscht with Meat image

Categories     Bread     Side     Stew     Vegetarian     Meat     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 11

2 thick slices bacon, chopped
1 pound boneless beef, preferably from the chuck or brisket, cut into 1-inch cubes
2 onions, chopped
1 head of cabbage, preferably Savoy, cored and shredded
3 beets, peeled and roughly chopped
3 carrots, chopped
3 tomatoes, chopped
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
2 cups cooked or canned white beans, like navy or Great Northern, drained
1 cup sour cream, optional
Salt and black pepper to taste

Steps:

  • Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium. When it begins to render its fat, turn the heat up a bit and add the beef. Brown quickly, just 1 or 2 minutes per side. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
  • Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes, or until the meat and carrots are tender. (You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
  • Stir in the beans and sour cream if you're using it and heat through, stirring. Taste and add salt and pepper as necessary, then serve with crusty bread.

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 :

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

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From kashewar.com


BORSCHT BEEF WITH SMOKY CROCK POT CHUCK ROAST - RB AND MINDY
2014-10-28 Sprinkle the onions and garlic in the crockpot. Place the chuck roast over the onions. Add the smoke. Sprinkle liberally with salt and pepper. Cover the crockpot. Cook on low for about 8 hours or on high about 6 hours, or until the meat shreds easily with a fork. Timing also depends on the size of the chuck roast.
From rbandmindy.com


CLASSIC RED BORSCHT WITH RIBS - OLGA IN THE KITCHEN
2022-02-21 Instructions. Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot.
From olgainthekitchen.com


GROUND BEEF BORSCHT RECIPE | SPARKRECIPES
Directions. Brown hamburger with garlic, onion and celery, remove any fat from the pan, add the canned beets, bring to a boil and reduce heat to medium, cook for 10 minutes. add the broth, tomato paste, cooking wine (or red wine vinegar) stirring to mix well, add the potatoes and carrots cabbage. Bring to a boil and then reduce to simmer for 1 ...
From recipes.sparkpeople.com


BEEF AND CABBAGE BORSCHT | CANADIAN LIVING
2005-09-30 In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic, carrot, celery, dill, caraway seeds, salt and pepper; saut?ntil vegetables are softened, about 5 minutes. Add cabbage, stock and tomatoes; bring to boil. Reduce heat, cover and simmer until cabbage is tender but firm, about 25 minutes.
From canadianliving.com


BEEF, BEET AND CABBAGE BORSCHT RECIPE - ANDREW ZIMMERN | FOOD …
Step 1. In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat ...
From foodandwine.com


ROASTED BEEF BORSCHT RECIPE BY - EASY RECIPES
Borscht with Roast Beef Toasts Recipe. 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. 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 ...
From recipegoulash.cc


BORSCHT RECIPE | BON APPéTIT
2001-11-30 Step 1. Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew ...
From bonappetit.com


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