SLOW COOKER BORSCHT
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Provided by DAVISAM1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 9h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
- Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
- Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g
CROCK POT BORSCHT SOUP
Make and share this Crock Pot Borscht Soup recipe from Food.com.
Provided by viking
Categories Vegetable
Time 5h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown steak in oil; drain.
- Place veggies in crock pot; place steak on top.
- Mix remaining ingredients except cream and sour cream, and pour over steak.
- Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- 45 minutes prior to serving, skim off fat, and add cream and sour cream to crock pot.
Nutrition Facts : Calories 209.9, Fat 8, SaturatedFat 3.7, Cholesterol 44, Sodium 827.6, Carbohydrate 19.2, Fiber 2.8, Sugar 7.9, Protein 16
BORSCHT
Borscht is a classic Eastern and Central European soup that gets its distinct coloring from beets. This soup is fresh and delightful and a family favorite recipe!
Provided by Janelle
Time 3h30m
Number Of Ingredients 23
Steps:
- Melt the butter in a large stock pot over medium heat.
- Add the onion, carrots and bell pepper and sauté until the onion and bell pepper are slightly softened, about 5 minutes.
- Stir in the cabbage, beet and celery and continue to sauté, stirring and tossing occasionally, 10-15 minutes.
- Stir in the apple, potatoes, tomato paste and garlic. Mix well.
- Tie bay leaf and peppercorns in cheesecloth. This is called a bouquet garni. If you don't have cheesecloth, see notes for substitute.
- Add the bouquet garni to the soup pot and bring to a boil.
- Once soup reaches a boil, reduce the heat and simmer, covered, for 20 minutes.
- Add the paprika, salt, 1/4 teaspoon pepper , sugar, dill, parsley, and lemon juice to taste. Let stand for about 2 hours.
- Remove the bouquet garni before serving.
- Serve garnished with extra parsley and dill, if desired, and under no circumstances should you EVER leave out the sour cream! A large dollop stirred into each bowl should do nicely.
Nutrition Facts : Calories 475 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)
From the Whole Foods website. We really like this recipe. The original recipe says to serve with hard boiled eggs and warm "take-n-bake" bread.
Provided by VegSocialWorker
Categories Vegetable
Time 9h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
- Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
- Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
- Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
- In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.
Nutrition Facts : Calories 98.9, Fat 0.2, SaturatedFat 0.1, Sodium 48.7, Carbohydrate 22.5, Fiber 4, Sugar 4.5, Protein 3
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.
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
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