Easy Homemade Borscht Recipes

BORSCHT RECIPE (BEET SOUP)

Steps:

• Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
• Cook for 10 minutes to slightly soften the vegetables.
• Add in the garlic and saute for 30 seconds or until fragrant.
• Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
• Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
• Serve with a dollop of sour cream on top.

EASY HOMEMADE BORSCHT RECIPE

Steps:

• Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
• Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
• Chop the potato into a small (¼ inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
• Roughly chop the carrot matchsticks. Add them to the pot. Stir and cover.
• Chop the onion. Add it to the pot. Stir and cover.
• When the broth is done heating, add it to the pot along with the salt and pepper.
• Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
• While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes.
• While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.
• Put a colander over a bowl and pour in the cans of beets. You need the liquid so do not discard it.
• Put the drained beets into a food processor and process until they're in small pieces.
• When the potatoes in the pot are tender add the vinegar, the beets, and the beet liquid and the heated peas and beans. Heat on high until simmering.
• Stir in the remaining dill. Taste and add more vinegar and black pepper as needed.
• Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.

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.

VEGETARIAN BORSCHT

Steps:

• Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
• Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
• In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

QUICK AND EASY BORSCHT

Steps:

• In a soup pot, mix together all ingredients except sour cream and dill sprigs.
• Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
• Serve garnished with sour cream and dill sprigs.

RUSSIAN BORSCHT

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.