UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT
This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
Provided by William Uncle Bill
Categories Potato
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- In a large (8 quart) stock pot, add water and bring to boil.
- Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
- Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
- Meanwhile, begin to prepare all vegetables.
- When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
- Add 3 tablespoons butter to potatoes, mash well.
- Stir in whipping cream, mixing well to incorporate; set aside.
- In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
- Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
- The sauce will be thickened.
- Cover, reduce heat to keep warm.
- In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
- Remove from heat and set aside.
- To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
- Cover and cook for 10 minutes.
- Add cauliflower and celery and continue to boil gently until potatoes are just tender.
- Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
- Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
- Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
- Return to boil and cook for 3 more minutes.
- Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
- Remove beets and discard or eat them separately.
- The beets are for coloring only.
- Adjust seasonings to taste.
- If borscht is too sweet to your liking, stir in some additional lemon juice.
- If desired, serve with a sprinkle of cayenne pepper.
- Refrigerate any unused portions.
- Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.
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
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 :
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.
BORSCHT II
Borscht is like chili; there's no one recipe for it. This recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional. My mother did get it from a Russian coworker. It is the borscht I grew up with and I love it.
Provided by E and C
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours.
- Half an hour before serving, remove beets, keeping the broth at a simmer.
- When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper.
- Serve, garnished with a dollop of sour cream and/or some snipped chives.
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