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
FOUR-GENERATIONS BORSCHT
Steps:
- 1. Season blade roast with salt and pepper, add to heavy dutch oven with 250ml of beef stock. Roast at 325F for 40min and then for approx. 2 more hours at 250F. Until connective tissue is soft and melted, but meat is not mushy. When cooled, shred/chop meat into large cubes (approx 5cm x 2cm). Reserve cooking liquid and add to borscht at any time in the cooking process. 2. Bring stock to boil and add first group of aromatic ingredients (dill stems, spices, lemon etc.) boil, covered, for 20min or until flavours have diffused into beef stock. Strain beef stock. Return to simmer. 3. -Add Spanish onion, once soup has returned to simmer, simmer, covered, for 10 min. -Add tomatoes and beets, once soup has returned to simmer, simmer, covered, for 3min. -Add carrots, once soup has returned to simmer, simmer, covered, for 3min. -Add cabbage, once soup has returned to simmer, simmer, covered, for 4min. -Add potato, once soup has returned to simmer, simmer, covered, for 8 min or until potato almost cooked. -Add chopped dill, simmer 2min. -Add cooked beef from step 1, simmer 1min. -Add lemon juice, salt to taste 4. Serve immediately or remove from heat and cool for later use. Do not allow the vegetables to be overcooked with prolonged heating. Serve with spoonfuls of sour cream, and rich yeast buns. Alternatively, sour cream can be added directly into soup before serving, 1 tbsp per 200mL of soup.
BORSCHT
The hallmark of Ukrainian cuisine is borscht, a hearty and super healthy comfort soup with a rich red color lent by beetroots. There's hardly anyone in Ukraine or beyond who has tasted this dish and didn't like it. Its uniqueness is in the tanginess from the vinegar and the light earthy flavor from the beets complemented by a creaminess and sweetness.
Provided by Chef's Pencil Staff
Categories Main Course Soup
Number Of Ingredients 17
Steps:
- Put the rinsed pork ribs into a large pot and cover with water. Bring to a boil over a medium-high heat, then remove the foam and rinse the ribs again.
- Add more (cold) water, salt, and bay leaves. Bring to a boil once again; keep it at light boil till the meat starts falling off the bone (approx. 1 hour).
- Peel all the veggies, grate the carrots and beetroots, shred the cabbage, chop the onions, and cube the potatoes.
- Keep them in cold water until you use them. Rinse and strain the canned beans.
- Sauté the chopped onions in sunflower oil until yellow, then add the tomato paste and grated carrots and continue for 5-6 minutes.
- Continue for another minute or two if the carrots have not softened.
- Once the pork ribs are ready, add the grated beetroots and cubed potatoes to the same pot.
- Bring the heat to medium and bring the water to a boil.
- Cook for another 10-12 minutes.
- Then, add the shredded cabbage, sautéed carrots, and onions to the pot.
- Cook until the potatoes can be pierced easily with a fork (approx. 7-10 minutes).
- Add the beans, black pepper, sugar, and vinegar. Cook for another 2-4 minutes.
- Turn the heat off and leave to stand covered with a lid for half an hour.
- Serve with a dollop of sour cream, finely chopped parsley, and dill.
UKRAINIAN RED BORSCHT SOUP
This borscht recipe comes from my friend's mother from Ukraine who taught me how to make this classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Provided by Patti
Categories Borscht
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Crumble sausage into a skillet set 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 8 cups) and bring to a boil.
- Add sausage to pot, cover pot, and return to a boil. Add beets and cook until they have lost their color. Add carrots and potatoes and simmer until tender, about 15 minutes.
- Add cabbage and diced tomatoes to pot.
- Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended. Transfer to the pot.
- Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
- Ladle into serving bowls. Garnish with sour cream and parsley.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g
More about "four generations borscht recipes"
BORSCHT - NANA'S BEST RECIPES
From nanasbestrecipes.com
BORSCHT - JENNIFERSKITCHEN
From jenniferskitchen.com
CLASSIC RED BORSCHT WITH RIBS - OLGA IN THE KITCHEN
From olgainthekitchen.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BORSCHT (BARSZCZ CZERWONY) – AUTHENTIC POLISH RECIPE
From eatingeuropean.com
BORSCHT RECIPE (ICONIC SOUP MADE EASY!) - VIKALINKA
From vikalinka.com
CREAMY VEGETARIAN BORSCHT RECIPE (BEET SOUP)
From momsdish.com
BEST BABA’S BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.1/5 (167)Total Time 1 hr 50 minsServings 10-12
TRADITIONAL BORSCHT RECIPE (EASY BEET SOUP) - ALYONA’S …
From alyonascooking.com
BORSCHT: THE FAVORITE JEWISH SOUP - AISH.COM
From aish.com
BEST BORSCHT RECIPE
From parade.com
UKRAINIAN BORSCHT - TRAVELING IN MY KITCHEN
From travelinginmykitchen.com
10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
From yummly.com
WHAT TO EAT WITH BORSCHT? - WHAT TO EAT WITH?
From whattoeatwith.com
OP-ED: A NOTEBOOK WITH FAMILY RECIPES REMINDS ME OF UKRAINE’S …
From latimes.com
THE ORIGINAL BORSCHT, MADE WITH COW PARSNIP - FORAGER CHEF
From foragerchef.com
UKRAINIAN BORSCHT RECIPE - COOK.ME RECIPES
From cook.me
BORSCHT - JEWISH FOOD SOCIETY
From jewishfoodsociety.org
FOR THE NOSTALGIC FOR THE PAST! A SELECTION OF FAVORITE RECIPES ...
From energew.com
SWEET AND SOUR BORSCHT RECIPE - AISH.COM
From aish.com
CLASSIC BEEF BORSCHT - SWEET & SAVORY
From sweetandsavorybyshinee.com
UKRAINIAN BORSCHT RECIPE - BEET SOUP - THE BLACK PEPPERCORN
From theblackpeppercorn.com
BORSCHT - THE KITCHEN TABLE - WORLD RECIPES
From thekitchentable.com
COOKING BORSCHT • CATEGORY: RECIPES
From cookingborscht.com
PEOPLE SHARE UKRAINIAN FAMILY RECIPES ON SOCIAL MEDIA - YAHOO!
From yahoo.com
CLASSIC BORSCHT RECIPE | TRADITIONAL UKRAINIAN SOUP
From theomaway.com
RUSSIAN BORSCHT RECIPE - BEETS CABBAGE SOUP / THE BIG APPLE MAMA
From dailyyum.com
BORSCHT - THE RECIPE OF GENERATIONS - BREAD&BUTTER BLOG
From breadandbutterblog.weebly.com
VEGETARIAN BORSCHT RECIPE | FOODAL
From foodal.com
AUTHENTIC POLISH BORSCHT RECIPE FOR CHRISTMAS EVE
From dwellbymichelle.com
BORSCHT RECIPE : WATCH EBOOK COOKING VIDEOS - CHINESR BUFFET
From chinesrbuffet.foodtaobao.com
HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
FOUR GENERATIONS BORSCHT FOOD- WIKIFOODHUB
From wikifoodhub.com
FAMILY BORSCHT RECIPE - RECIPES.NET
From recipes.net
19 BORSCHT RECIPES IDEAS | RECIPES, BORSCHT RECIPE, FOOD
From pinterest.ca
VEGAN BORSCHT RECIPE - SIMPLE BITES
From simplebites.net
BORSCHT RECIPES | FOOD & WINE
From foodandwine.com
TRADITIONAL BEEF BORSCHT SOUP RECIPE - COOK HOMEY
From cookhomey.com
FROM RUSSIA WITH BORSCHT | HISTORY TODAY
From historytoday.com
BORSCHT RECIPE : 39+ SIMPLE COOKING VIDEOS - KOREAN RICE CAKES …
From koreanricecakescoles.foodtaobao.com
BORSCHT RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
VEGAN BEETROOT BORSCHT RECIPE | UKRANIAN CUISINE
From gourmandelle.com
RUSSIAN BORSCHT RECIPE FOR HOME-COOKED SOUP OF MY CHILDHOOD
From grantourismotravels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love