CLASSIC BORSCHT RECIPE (BEET SOUP)
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
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.
THE BEST RUSSIAN BORSCHT RECIPE (BEET SOUP)
The best Russian Borscht recipe! An iconic Russian beet soup recipe that's flavorsome, healthy and nutritious. Yield: 4-5 servings.
Time 1h30m
Number Of Ingredients 18
Steps:
- Start with cutting the vegetables and meat first. Keep them all in separate bowls.
- Bring 2,5 L water to boil and add 3 bay leaves, half of the chopped garlic, the meat and 1 tsp salt.
- Reduce heat, partially cover and let it all simmer for about 30 to 45 minutes.
- In the meantime, heat butter in a skillet over medium-high heat. Add the onion, the remaining garlic and cook until the onion turns golden/brown.
- Add the carrot to the onion/garlic and cook until al dente, around 5 minutes. Add more butter if it seems too dry.
- 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 3-5 minutes.
- Add the shredded white cabbage and boil until softened.
- Turn to the skillet and add the beet mixture to the meat bouillon. Let it boil for about 3 minutes or until everything is properly cooked through.
- Turn heat off and season the soup with the vinegar, sugar, pepper, fresh parsley, fresh dill and salt. Taste and season more if needed.
- Serve with dark bread and sour cream.
BORSH - THE MOST DELICIOUS TRADITIONAL RUSSIAN BEET SOUP
Borsh is a traditional Russian soup prepared from beets and cabbage. It is usually served with a spoon of sour cream. There are over 40 varieties of hot and cold borsh that use different combinations of vegetables and meats. This is my grandmother's recipe, which is also, arguably, the best one :)
Provided by annya127
Categories Stocks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Shed cabbage, dice potato, dice the onion, cut carrots into rounds, and shred the beats*.
- Put cabbage and potato in a pot, add water, chicken broth, and bouillon cubes.
- Heat on high until boiling.
- Meanwhile saute onion, beets, and carrot together for about 5-7 minutes.
- Add diced tomatoes and salt to taste, and cook another 5 minute.
- Then add pan mixture into pot, boil for 15 minutes.
- Turn off heat add minced garlic. Serve with sour cream and fresh dill.
- * Special Note on Beets: Although beets are the most beautiful rich fuchsia on the inside, their juices will stain everything hot pink, including your hands and cutting board. The best way to prep fresh beets for this recipe is to first peel them with a peeler, cut into thin slices, and finally, layer and cut into matchlike sticks.
- * For Vegetarians: simply substitute 3 cups of chicken broth with water, and omit chicken bouillon for a great vegetarian variation.
Nutrition Facts : Calories 232.5, Fat 2, SaturatedFat 0.5, Cholesterol 0.4, Sodium 1434.2, Carbohydrate 46.3, Fiber 7.9, Sugar 12.4, Protein 10.1
RUSSIAN BORSCHT
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
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 :
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
BORSHCH GOURMET (RUSSIAN BEETROOT SOUP)
The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way.
Provided by Andreacute Grisell
Categories Clear Soup
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
- Put everything into a stockpot together with the green part of the leek and the stems of the parsley.
- Cover with water and bring to a boil. Skim. Add thyme, bay leaves and peppercorns.
- Let simmer, covered, for 2 1/2 hours.
- Pick up the oxtail. Remove the meat and set aside. Return the bones to the pot and let simmer for another 1 1/2 hours.
- Strain the stock and remove some of the fat. Discard the hen (or use for something else).
- Cut the rest of the vegetables, except one beetroot, into strips.
- Heat the butter in the cleaned stockpot. Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes.
- Add potato, cabbage and the stock and bring to a boil.
- Let simmer until the vegetables are done (approx. 15 min).
- Add the meat.
- Grate the remaining beetroot finely and mix with the vinegar.
- Chop parsley and dill.
- Add salt, black pepper and a little sugar to taste. If the soup tastes bland, enrich with bouillon cubes.
- Add parsley to the soup and bring to a boil.
- Finally, stir in the grated beetroot and vinegar. The soup will at once take on an intense purple red color. Do not boil the soup from now on.
- Serve hot, sprinkled with dill and a dollop of sour cream in the bowls. Dark sourdough bread and butter on the side.
Nutrition Facts : Calories 480.8, Fat 31.8, SaturatedFat 13.7, Cholesterol 146.4, Sodium 414.8, Carbohydrate 25.9, Fiber 5.2, Sugar 9.8, Protein 24
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