Four Generations Borscht Recipes

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BORSCHT



Borscht image

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

6 Tablespoons butter
1 large onion, finely diced
3 large carrots, peeled and grated
1 large green bell pepper, cored, seeded and diced into 1/4" pieces
3 1/2 cups shredded green cabbage (about 1/2 a head of medium cabbage)
3 small beets, peeled and grated
2 celery stalks, thinly sliced
1 Granny Smith apple, cored and cut into 1" cubes
4 medium russet potatoes, peeled and cut into 1 1/2" cubes
6 ounce tomato paste
2 teaspoons minced garlic
6 cups chicken or vegetable stock
1 bay leaf
8 whole peppercorns
1 (6 inch square) piece of cheesecloth
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
1 Tablespoon fresh lemon juice (about 1 small lemon)
1/4 cup fresh parsley, chopped for garnish
1 1/2 Tablespoons fresh dill, chopped for garnish
1 (16 ounce) sour cream

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



FOUR-GENERATIONS BORSCHT image

Categories     Soup/Stew     Beef     Pepper     Potato     Vegetable     Wheat/Gluten-Free     Dinner     Lunch     Lemon     Carrot     Fall     Winter     Healthy     Potluck     Dill

Yield 12 250ml bowls

Number Of Ingredients 24

-1.75 L + 250ml high-quality beef and vegetable stock* (see note)
-Peel of one half of a lemon (no pith, just yellow skin/zest)
-5 peppercorns
-pinch of cumin seeds
-cinnamon stick
-one star anise
-2 green cardamon pods
-5 corriander seeds
-2 cloves
-large bunch of washed dill stems
-red pepper flakes to taste ~ 1tbsp
note- spices may be doubled according to personal taste. Amount listed is for a more 'traditional' taste, I like them doubled.
150 g (or one half) Spanish onion, julienned and halved in length
400ml can of diced tomatoes
155 g (about one large beet) coarsely grated raw beets
125 g (or about 2 large) carrot julienned in 5cm lengths
175 g (or about 1/4 of a large) finely shredded green cabbage
300 g (or one large) russet potato, unpeeled, in 1.5cm cubes
50 ml (or one half of a lemon) lemon juice
50 g (one large bunch) finely chopped dill
1 kg beef blade roast (alternatively, meat from ribs)
sour cream or creme crème fraîche to garnish
note:
Stock should be gelatinous and with a generous amount of fat left unskimmed, needn't be clarified. Ideally it would be made with marrow bones, meat (at least 1kg or bones and 0.5kg of meat for 2L of water), and lots of onions, carrots, parsley, green beans, leeks, green onions, parsley or the trimmings (peels, tops, etc) of these vegetables, and MUSHROOMS (important!), bay leaf, peppercorns.

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



Borscht image

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

8 red beets
4 large carrots
4 large potatoes
1 ½ (7 oz) cup shredded cabbage
2 onions
2 bunches fresh dill
2 bunches fresh parsley
3 bay leaves
1.5 (12 oz) cups water
½ tsp sugar
1 (8 oz) cup tomato juice
8 oz canned beans
1 lb pork baby back ribs
1 (8oz) cup sour cream
2 tbsp white vinegar
2 tbsp sunflower oil
black pepper

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



Ukrainian Red Borscht Soup image

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

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
½ medium head cabbage, cored and shredded
1 cup diced tomatoes, drained
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
8 ¾ cups water, divided, or as needed
3 cloves garlic, minced
1 teaspoon white sugar, or to taste
salt and pepper to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

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

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