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
BORSCHT SOUP RECIPE | RUSSIAN VEG BORSCHT SOUP
Traditional Russian borscht soup recipe (beetroot soup). Learn how to make this simple and best Russian veg borscht soup with step by step pictures and video with all ingredients and cooking method for quick and easy borscht soup recipe from Yummefy
Provided by Yummefy
Categories Soup
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté till the onion softens and just begins to colour. Toss in celery and stir for a minute.
- Add cumin seeds, bay leaf, and thyme. Give it a good stir and sauté for 1 minute.
- Tip in mushrooms, apple, and beetroot. Stir well and cook till the vegetables start to soften, about 2 minutes.
- Pour in vegetable stock and increase the heat to high. Bring the stock to a boil, cover and simmer, stirring occasionally, for 25 minutes. Remove the bay leaf and thyme bundle and discard. Take the saucepan off the heat and set aside to cool.
- Once cooled, run the soup along with all the vegetables in a blender in batches. Strain the blended soup back into the saucepan through a single sieve and reheat.
- Divide the soup into 4 soup bowls and garnish each with ½ teaspoon cream. Serve hot. Alternately, chill the soup, and serve cold garnished with cream. Serves: 4 Prep Time: 20 minutes Cook Time: 43 minutes
Nutrition Facts : Calories 152 calories
UKRAINIAN BEETROOT BORSHCH
Steps:
- Gather the ingredients.
- In a stockpot over medium heat, combine beef and water.
- Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
- Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
- Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
- Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
- Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
- Gather the ingredients.
- Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
- Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
- Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
- Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
- Gather the ingredients.
- In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
- In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
- Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
- Add reserved meat to soup and heat through, or around 5 minutes.
- Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.
Nutrition Facts : Calories 797 kcal, Carbohydrate 71 g, Cholesterol 216 mg, Fiber 10 g, Protein 87 g, SaturatedFat 7 g, Sodium 723 mg, Sugar 19 g, Fat 19 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
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.
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 :
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
BORSCHT
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
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.
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- Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
- Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
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