BOBCHA'S POLISH BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield About 8-10 cups for 4 servings
Number Of Ingredients 10
Steps:
- In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
- When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread
RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
RUSSIAN BORSCHT
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
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 :
BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
BEEF AND BEET BORSCHT
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
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
More about "polishsummerbarshchborscht recipes"
BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE
From eatingeuropean.com
5/5 (10)Total Time 1 hr 10 minsCategory SoupCalories 107 per serving
POLISH BORSCHT SOUP : 14 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 3 mins
POLISH BORSCHT RECIPE (BARSZCZ WIGILIJNY) - EVERYDAY …
From everydayhealthyrecipes.com
Reviews 9Category Lunch, SoupCuisine Polish, VegetarianTotal Time 1 hr
POLISH SUMMER BARSHCH (BORSCHT)
SOPA DE TORTILLA RECETA BEST RECIPES
From recipesforweb.com
RED BORSCHT WITH MUSHROOMS FOR CHRISTMAS EVE SUPPER
From tastingpoland.com
POLISH EASTER BORSCHT AKA WHITE BORSCHT (BIALY BARSZCZ)
From haintsretreat.com
POLISH WHITE BORSCHT | RECIPE FROM CRAVEMONKEY
From cravemonkey.pl
POLISH WHITE BORSCHT RECIPE - LOS ANGELES TIMES
From latimes.com
UKRAINIAN BORSCHT (BARSZCZ UKRAIńSKI) - POLISH HOUSEWIFE
From polishhousewife.com
SIMPLE UKRAINIAN BORSCHT RECIPE - ORIGINAL POLISH RECIPES
From tastingpoland.com
BARSCZ RECIPE (POLISH BEET SOUP; SEE BORSHCH RECIPE) | WHATS4EATS
From whats4eats.com
A COLLECTION OF POPULAR POLISH DESSERT RECIPES - THE …
From thespruceeats.com
20 OLD-WORLD POLISH RECIPES WORTH COOKING TODAY
From tasteofhome.com
POLISH CHRISTMAS RECIPES: BARSZCZ CZERWONY, THE TRADITIONAL …
From kafkadesk.org
UKRAININAN BORSCH (Борщ) - CRAVING TASTY
From cravingtasty.com
POLISH WHITE BORSCHT ( BIALY BARSZCZ) - INTERNATIONAL CUISINE
From internationalcuisine.com
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN BORSCHT
From melissaknorris.com
POLISH WHITE BORSCHT (BIALY BARSZCZ) | SAVEUR
From saveur.com
POLISH RED BORSCHT RECIPE (BARSZCZ CZERWONY)
From europeanfoodbayarea.com
POLISH WHITE BORSCHT (BIALY BARSZCZ) • CURIOUS CUISINIERE
From curiouscuisiniere.com
POLISH RED BORSCHT SOUP RECIPE (CZERWONY BARSZCZ)
From allaboutcuisines.com
HOMEMADE BARSZCZ & KROKIETY - POLISH HOUSEWIFE
From polishhousewife.com
POLISH SUMMER BARSHCH (BORSCHT) RECIPE - FOOD.COM
From pinterest.com
MY BABCI'S POLISH WHITE BORSCHT (EASTER BORSCHT) - MY RECIPE MAGIC
From myrecipemagic.com
POLISH BEET SOUP (BARSZCZ OR BORSCHT) • FOOD FOLKS AND FUN
From foodfolksandfun.net
10 BEST POLISH DRINKS RECIPES | YUMMLY
From yummly.com
EASY POLISH WHITE BORSCHT WITH KIELBASA - BIALY BARSZCZ
From all-thats-jas.com
COLD BEET BORSCHT POLISH-STYLE RECIPE | EAT SMARTER USA
From eatsmarter.com
POLISH WHITE BORSCHT SOUP (BIALY BARSZCZ) RECIPE
From thespruceeats.com
POLISH FOOD 101 ‒ BARSZCZ | #POLISH CUISINE | CULTURE.PL
From culture.pl
BARSZCZ CZERWONY – POLISH RED BORSCHT SOUP MADE EASY
From coffeeandvanilla.com
POLISH SOUP BORSCHT RECIPES
From tutdemy.com
POLISH HAMBURGERS - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
CONCEPT VAARDIGHEID EDI RECIPES
From recipesforweb.com
10 BEST POLISH BAKING RECIPES | YUMMLY
From yummly.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