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
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 :
BORSHCH WITH BEEF AND PORK
Borshch, like most peasant soups, improves tremendously as it stands and is usually made in huge quantities. It will happily keep for 4 to 5 days. Though I like my borshch pretty pure, you can add a handful of chopped prunes, some dried mushrooms, previously soaked, or a meaty smoked ham hock. Baking the beet in its skin is the secret to a beautiful ruby color. A thick slice of sourdough pumpernickel or rye (its crust rubbed with a little garlic) is a must, while borshch without sour cream doesn't deserve to be called borshch.
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 26
Steps:
- Combine the beef, pork and water in a large stockpot and bring to a boil over high heat. Skim thoroughly and reduce the heat to low. Add the rest of the stock ingredients, and season with salt and pepper, to taste. Simmer partially covered, until the meat is tender, about 1 1/2 hours. Strain the stock, removing the meats. You should have 10 to 11 cups of stock. Discard the marrow bones. Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones. Reserve the meats.
- While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes. Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins. Grate the beets a 4-sided box grater or shred in a food processor, and set aside
- In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat. Add the onion, carrot, and pepper, and saute until softened, about 7 minutes. Add the cabbage, and saute, stirring, for another 7 minutes. Add the stock, the potatoes, tomatoes, apple, and the reserved meats. Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes. Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more.
- With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup. (If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste. Let the borshch stand for 10 minutes before serving (or better serve the next day.) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions. Instruct the diners to mix the sour cream well into the soup.
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
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
BEEF AND BEET BORSCHT
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
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
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.
BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
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