COLD RUSSIAN BORSCHT
Can you say 'Delicious?'
Provided by GXO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 2h20m
Yield 6
Number Of Ingredients 8
Steps:
- Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
- Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
- Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g
BLENDER BORSCHT
I hate beets, but for some weird reason, I like this soup. Serve chilled with a dollop of sour cream. Cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
- Puree until mixture is smooth.
- Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
- Taste and adjust seasoning to taste.
- Transfer to bowl, cover and refrigerate overnight.
Nutrition Facts : Calories 30.5, Fat 0.3, SaturatedFat 0.1, Sodium 436, Carbohydrate 6.2, Fiber 1.4, Sugar 4.5, Protein 1.3
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 :
SIMPLE BORSCHT
This is a simple and easy recipe for Borscht, from Classic Conran, Plain, Simple and Satisfying Food. There are many good Borscht recipes, this recipe creates a thinner but very flavourful soup which is sweet but still has that great earthy flavour. This is a great soup both hot and cold. Garnish with a swirl of soured cream or plain yogurt and some chopped chives
Provided by kelly in TO
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
- Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
- Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.
Nutrition Facts : Calories 108.5, Fat 5, SaturatedFat 3, Cholesterol 11.4, Sodium 857.6, Carbohydrate 13, Fiber 1.7, Sugar 8.6, Protein 4.1
BEET BORSCHT
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
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
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