Heart Healthy Borscht With Beef Recipes

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BEEF AND BEET BORSCHT



Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

KYERA'S HEARTY BEEF BORSCHT



Kyera's Hearty Beef Borscht image

My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.

Provided by K. Lea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 6h55m

Yield 16

Number Of Ingredients 14

2 pounds beef oxtail
2 onions, diced
2 cups diced carrots
1 head cabbage, diced
1 cup diced celery
½ cup pearled barley
1 (1 ounce) package dry onion soup mix
1 teaspoon dried dill weed
1 teaspoon ground cinnamon
1 bay leaf
4 cups water, or enough to cover
1 bunch beets with greens - scrubbed, beets diced, and greens chopped
salt and ground black pepper to taste
1 cup sour cream

Steps:

  • Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
  • Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
  • Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 16 g, Cholesterol 68.8 mg, Fat 11 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 333.2 mg, Sugar 5.8 g

BEEF BORSCHT WITH SOUR CREAM



Beef Borscht With Sour Cream image

I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Meat

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
1 large marrow, bone
1 tablespoon salt
1 teaspoon salt
1 (16 ounce) can tomatoes, undrained
1 medium onion, peeled &quartered
1 celery, cut up
3 parsley sprigs
6 whole black peppercorns
1 bay leaf
2 cups shredded pared beets (or canned whole beets, NOT pickled)
3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
1 1/2 cups thickly sliced pared carrots
1 cup chopped onion
2 teaspoons dill weed (or 2 tbsp fresh)
1/4 cup cider vinegar
2 tablespoons sugar
sour cream

Steps:

  • First Day:.
  • Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
  • Cover and bring to a boil; skim the surface.
  • Reduce heat; simmer, covered one hour.
  • Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
  • Remove from heat.
  • Lift out the beef; set aside.
  • Remove marrow bone and discard.
  • Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
  • Return the soup and beef to the kettle.
  • Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
  • Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
  • Remove from heat and refrigerate over night.
  • Day Two:.
  • Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
  • Top each serving with a spoonful of sour cream and garnish with snipped dill.
  • I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.

Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 4.5, Cholesterol 38, Sodium 847, Carbohydrate 11.2, Fiber 2.2, Sugar 7.7, Protein 11.8

HEART HEALTHY BORSCHT WITH BEEF



Heart Healthy Borscht With Beef image

Whether it originates in Germany, Russia or the Ukraine, borsch is borszcz is borscht! It's hearty and heart healthy beet soup (or stew if you prefer). I prefer to make it as a stew as it then sticks to the bones as one might say here in the below zero tundra. Borscht can be made with of without meat and with or without the rice wine vinegar and tomatoes/paste. How much or little one adds of these ingredients can alter its taste significantly. Necessary however are the beets, potatoes, celery, carrot and cabbage. This recipe works best served hot with a dollop of fat-free yogurt and a little extra parsley on top along with some oyster crackers. Make a lot, you'll want to have more than one bowl.

Provided by DayJahView

Categories     Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 16

1 lb lean stewing beef (cut in bite-size pieces)
6 potatoes (washed, peeled, cubed)
6 garlic cloves (minced)
2 carrots (chopped)
2 cups celery (chopped)
12 cups cabbage (shredded)
2 (15 ounce) cans beets (sliced)
1 (6 ounce) can tomato paste
2 tablespoons red wine vinegar
4 teaspoons beef base
2 teaspoons salt (lemon-pepper)
1 tablespoon basil
1 teaspoon dill weed
1 teaspoon parsley
5 bay leaves
12 cups water

Steps:

  • Add all ingredients to a slow cooker. Simmer on high ( about 4 to six hours) until vegetables are tender stirring occasionally. Serve hot with a dollop of plain fat-free yogurt, extra parsley seasoning and either oyster crackers or rye bread. Enjoy!

Nutrition Facts : Calories 225.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 27.6, Sodium 635, Carbohydrate 34.5, Fiber 6.7, Sugar 11.3, Protein 13.1

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