Hot Borscht From The Russian Tea Room Recipes

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BORSCHT



Borscht image

This delicious recipe is courtesy of Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 8 cups

Number Of Ingredients 12

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms, such as morels and porcini (about 1/2 ounce)
1/2 cup hot water
Mrs. Kostyra's Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped flat-leaf parsley
1 clove garlic, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid
Sour cream, for serving
Coarsely chopped dill, for garnish

Steps:

  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper-lined aluminum foil. Sprinkle with salt and pepper. Fold foil and parchment up to enclose beets. Place on a small baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel and coarsely grate; set aside.
  • Soak the mushrooms in the water for 30 minutes. Drain through a fine mesh sieve; reserving liquid. Coarsely chop mushrooms; set aside.
  • In a medium stockpot, combine the stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
  • Add enough lemon juice or citric acid until you've reached your desired flavor. Cook until slightly thickened, about 2 minutes. Refrigerate until cooled, up to overnight. Serve with a dollop of sour cream and garnish with dill.

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 :

THE MARKET FARE'S RUSSIAN BORSCHT



The Market Fare's Russian Borscht image

The Market Fare was my tea room in Mt. Vernon, Texas. We were featured in THE BEST COUNTRY CAFES IN TEXAS. This soup is heartier than most borscht recipes, and was served as a winter soup occasionally at The Market Fare.

Provided by Wilmom

Categories     Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb beef brisket, cut in 1-inch cubes
3 (15 ounce) cans sliced beets, drained and chopped
2 medium carrots, sliced
1 large onion, sliced
1 stalk celery, cut into chunks
2 bay leaves
1 teaspoon salt
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 small head cabbage, shredded
2 tablespoons cider vinegar
1/2 cup sour cream
1/4 teaspoon black pepper

Steps:

  • The day before serving:.
  • In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
  • Add tomato paste and sugar and simmer covered, 20 minutes.
  • Discard bay leaf.
  • Refrigerate.
  • About 20 minutes before serving:
  • Skim fat from soup surface.
  • Over medium heat, heat soup to boiling.
  • Add cabbage and cook till tender, about 15 minutes.
  • Stir in vinegar.
  • Remove from heat and ladle into bowls.
  • Serve, garnished with a dollop of sour cream.

Nutrition Facts : Calories 339.3, Fat 18.6, SaturatedFat 8, Cholesterol 47.7, Sodium 659, Carbohydrate 30.8, Fiber 7, Sugar 21.8, Protein 15.3

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

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