Dars Borsht Soup Recipes

BEET BORSCHT

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.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

DAR'S BORSHT SOUP

Steps:

• Brown beef cubes with onion and salt & pepper to taste. (I used moose meat).
• Cover with 4 cups water and simmer 1/2 hour on low.
• Add cubed beets (8-10 cups) and simmer 10 minutes.
• Add more water til pot is 3/4 full. (I added 8 cups beef broth).
• Add bay leaves and simmer 1 hour.
• Add vinegar to taste and simmer 1 hour uncovered.
• Remove bay leaves and serve with dollop of sour cream.