Hefty Borscht Recipes

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HEFTY BORSCHT



Hefty Borscht image

Provided by Florence Fabricant

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 1/2 pounds short ribs with bone, in 6 pieces
1 large onion, chopped
1 cup chopped fennel bulb
4 cloves garlic, sliced
2 cups sliced red cabbage
Salt
freshly ground black pepper
3 medium-size beets, peeled, in 1-inch dice
1/4 cup tomato paste
1/4 cup red wine vinegar
1/2 teaspoon celery seed
2 bay leaves
6 cups beef stock
Sour cream or plain yogurt
boiled potatoes, for serving

Steps:

  • Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
  • Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
  • Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 30 grams, Sodium 1317 milligrams, Sugar 8 grams

HOT BORSCHT FROM THE RUSSIAN TEA ROOM



Hot Borscht from the Russian Tea Room image

This recipe is in three parts: meat bouillon, beet broth and vegetables.

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 29

5 ounces short rib
5 ounces pork butt
5 ounces duck legs
1/2 bunch parsley
5 to 6 whole juniper berries
20 whole cloves
1 diced onion
1 diced carrot
1 garlic, chopped
1 leek, chopped
4 whole peppercorns
2 laurel or bay leaves
Salt
5 ounces beets, washed
1 teaspoon pickling spice
5 ounces white vinegar
5 ounces sugar
1/4-ounce thyme
2 laurel or bay leaves
4 strips finely-cut bacon
1 teaspoon vegetable oil
2 tablespoons butter
1 onion, cut julienne
1 carrot, cut julienne
1 cup chopped green cabbage
2 cloves garlic, chopped
1 teaspoon tarragon
1 teaspoon dill
Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill

Steps:

  • Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.
  • Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.
  • Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.

WINTER BORSCHT



Winter Borscht image

Provided by Claire Robinson

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6

8 cups beef broth
4 large beets, peeled and chopped
2 large russet potatoes, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3 tablespoons red wine vinegar
Salt and freshly ground black pepper

Steps:

  • Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!

HEARTY HAM BORSCHT



Hearty Ham Borscht image

I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 meaty ham bone or 2 smoked ham hocks
6 cups water
2 cups cubed fully cooked ham
3 cups chopped cooked beets
1 can (14 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup frozen peas
1 cup chopped carrots
1 cup frozen cut green beans
1 medium onion, chopped
2 to 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
Sour cream, optional

Steps:

  • Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

BORSCHT II



Borscht II image

This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.

Provided by Marge

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

Time 3h

Yield 8

Number Of Ingredients 13

3 pounds bone-in beef shank
2 tablespoons vegetable oil
1 onion, chopped
6 cups water
½ pound carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
⅓ medium head cabbage, shredded
1 pound beets, peeled and shredded
1 cup tomato juice
1 tablespoon lemon juice
2 teaspoons white sugar
2 teaspoons salt
⅛ teaspoon ground black pepper

Steps:

  • In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
  • Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 13.5 g, Cholesterol 59.6 mg, Fat 14.6 g, Fiber 3 g, Protein 24.9 g, SaturatedFat 4.8 g, Sodium 774.7 mg, Sugar 9 g

RUSSIAN BORSCHT



Russian Borscht image

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

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

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 :

VESELKA'S FAMOUS BORSCHT



Veselka's Famous Borscht image

In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.

Provided by Tom Birchard

Categories     Beet     Summer     Fall     Appetizer     Dinner     Celery     Cabbage     Potato     Pork     Wheat/Gluten-Free

Yield 8 first course, or 4-6 main course servings

Number Of Ingredients 13

3 pounds (10 to 12) small beets, scrubbed thoroughly but not peeled
9 tablespoons white vinegar
One 2-pound boneless pork butt, halved
8 cups beef, chicken, or vegetable stock
1 bay leaf
1 teaspoon whole allspice berries
1 tablespoon whole black peppercorns
3 large carrots, peeled and sliced
3 large celery stalks, sliced
1 small head of green cabbage (about ¾ to 1 pound), shredded (about 4 cups)
2 medium Idaho potatoes, peeled and cut into ½-inch dice
One 15-ounce can lima beans, drained and rinsed
Salt

Steps:

  • To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
  • Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
  • Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
  • Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
  • When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
  • To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
  • To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
  • To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

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

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY



Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional

Steps:

  • Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
  • Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
  • Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
  • In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
  • Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
  • Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
  • Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
  • Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams

BORSCH



Borsch image

Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread

Provided by Olia Hercules

Categories     Soup

Time 2h20m

Number Of Ingredients 16

1kg fatty beef shin, (left in large chunks)
1 onion, peeled and left whole
1 bay leaf
2.2kg potatoes, peeled and chopped
2 tbsp sunflower oil
1 onion, finely diced
1 carrot, roughly grated
200g beetroot, peeled and chopped into matchsticks
1 red pepper, chopped (optional)
½ x 400g can chopped tomatoes
6 prunes, pitted (we used French Agen prunes)
½ white cabbage, shredded
400g can red kidney beans, drained and rinsed
100ml soured cream or crème fraîche, to serve
½ bunch dill, chopped
crusty bread, to serve

Steps:

  • To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
  • Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
  • Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
  • Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium

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2013-05-18 Fill a large soup pot with 12 cups broth and place over medium/high heat (or use 12 cups water and 4 Tbsp Reduced Sodium Better than Bouillon paste; that's what I use). Toss in the halved onion. Bring to a simmer, then add the chopped potatoes, quinoa and carrots. Let cook 5 …
From natashaskitchen.com


CLASSIC BEEF BORSCHT - SWEET & SAVORY
2022-01-19 Make the soup. Add potatoes, celery, cabbage and bay leaf into the broth and continue to cook until potatoes are tender. Once the potatoes are cooked, add carrot and beets mixture, lemon juice, dill (or parsley) and freshly ground black pepper. And gently simmer for about 5 minutes.
From sweetandsavorybyshinee.com


BORSCHT RECIPE – HELMUTS SAUSAGE KITCHEN
Borscht. 1. Bring 4 cups of the beef broth, the beef shank and onion to a boil in a large pot. Reduce heat, cover, and simmer until meat is tender. About 1 hour, 30 minutes. 2. Transfer meat to work surface; trim fat, sinew and bone and discard. …
From helmutssausagekitchen.ca


HOT UKRAINIAN BORSCHT IS AN OMNIVORE'S DREAM - SERIOUS EATS
2018-08-10 Hot Ukrainian Borscht Is an Omnivore's Dream. Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. Some dishes are extravaganzas of meat, and ...
From seriouseats.com


HEFTY BORSCHT - PLAIN.RECIPES
Ingredients. 1 tablespoon extra virgin olive oil; 2 1/2 pounds short ribs with bone, in 6 pieces; 1 large onion, chopped; 1 cup chopped fennel bulb; 4 cloves garlic, sliced
From plain.recipes


EASIEST BORSCHT RECIPE - COOKTHESTORY
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.
From cookthestory.com


HEAVENLY GERMAN BORSCHT RECIPE | HOMEMADE FOOD JUNKIE
2016-09-09 German Borscht is made from Ham hocks, tomatoes, chicken broth, water, carrots, celery, onions, red potatoes, cabbage, and various spices. This soup is often garnished with a cream based ingredients like sour cream, heavy cream, or whole milk. Some people like to add apple cider vinegar for an extra bit of flavor.
From homemadefoodjunkie.com


BEST BORSCHT RECIPE
2022-03-04 Directions. In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Sauté until golden brown. Pour in the …
From parade.com


TRADITIONAL BORSCHT RECIPE | THE SMART SLOW COOKER
2022-03-15 Ingredients . 1.5 pounds pork ribs, country style. 2 tablespoons olive oil. 1 red onion, chopped. 1 tablespoon tomato paste. Bay leaf. 1 beet, peeled and cut into matchsticks
From smartslowcooker.com


NOW IS THE TIME TO MAKE BORSCHT—ANY WAY YOU LIKE IT - EPICURIOUS
2020-10-06 Like any beloved home-cooked dish, borscht can inspire strong feelings about the “right” way to make it. “My mom made the short ribs …
From epicurious.com


HEFTY BORSCHT - DINING AND COOKING
Ingredients 1 tablespoon extra virgin olive oil 2 ½ pounds short ribs with bone, in 6 pieces 1 large onion, chopped 1 cup chopped fennel bulb 4 cloves garlic, sliced 2 cups sliced red cabbage Salt freshly ground black pepper 3 medium-size beets, peeled, in 1-inch dice ¼ cup tomato paste ¼ cup red wine vinegar ½ teaspoon celery seed 2 bay leaves 6 cups beef stock Sour cream or …
From diningandcooking.com


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