Real Russian Borscht Recipes

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RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

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

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

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



Russian Borscht image

Real Russian borscht from an author who lived in Russia to study Russian culture and language! Easy to follow instructions and simple ingredients.

Provided by Katherine Arden

Categories     Soup

Time 1h15m

Number Of Ingredients 16

2 medium beets (peeled and grated)
1 lemon (cut into thick slices)
4 medium Yukon Gold potatoes (peeled and cut in eighths)
1/2 cabbage (chopped)
2 tbsp olive oil (or butter)
1 large onion (peeled and diced (or two medium onions))
2 carrots (shredded)
3 cloves garlic (minced)
3 tomatoes (peeled and chopped)
2 tbsp tomato paste
2 bay leaves
1 tbsp salt
1 tsp pepper
vinegar (optional)
sour cream (optional)
fresh dill (optional)

Steps:

  • Put the grated beets in a pot with enough water to barely cover, and add the thick lemon slices. Bring to a boil and simmer until the beet is soft, about 20 minutes.
  • Put the potatoes and cabbage together in a large stockpot with water. Boil until nearly tender, about 30 minutes.
  • In a frying pan with olive oil (or butter), fry the onions, garlic, and carrots until the onion is translucent. Add the tomatoes and the tomato paste, mix all together and cook on medium heat for a couple of minutes with bay leaves, salt and pepper.
  • When the potatoes and cabbage are nearly done, add the mix in the frying pan to the water. Remove the lemon from the beet mixture and bring all to a boil. Let it simmer at least 30-45 mins, and then once it comes off the heat, it's better if it sits half an hour or so.
  • Check the flavors. Add more salt or pepper to taste. If too sweet, add in a dash of vinegar. Remove the bay leaves and serve. Top with sour cream and chopped fresh dill if desired.

Nutrition Facts : Calories 132 kcal, Carbohydrate 22 g, Protein 4 g, Fat 3 g, Sodium 952 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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 :

AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT



Authentic Russian/Ukrainian Borscht image

This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).

Provided by AniSarit

Categories     Vegetable

Time 2h30m

Yield 10-15 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef, cubed (preferably with bones)
4 large beets, peeled and eighthed (or 6 average beets, quartered)
2 lemons
1 small head of cabbage, shredded (the smallest you can find)
2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
14 ounces tomato sauce
1 bunch dill, minced
1/2 cup instant chicken-style consomme soup and seasoning mix (I like Osem)
1 medium onion, whole
3 -4 small potatoes (cubed) or 1/2 cup rice

Steps:

  • To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
  • Remove all froth that comes up from the meat.
  • Continue to boil on med-high until no more froth comes up.
  • Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
  • Fill with water, cover partially with lid, and let cook for 90min.
  • After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
  • You can add the rice and/or potatoes at this point, if you like.
  • Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
  • The soup is great on day 1, but tastes much better on days 2-3.
  • Enjoy the soup while it's very hot.

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.

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.

BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))



Borsch (((Authentic Ukrainian Classic Borsch))) image

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Categories     European

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23

1 1/2 lbs red beets (green tops removed)
1 lb lean beef chuck (cut into bite-size pieces)
1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
1 cup yellow onion (chopped)
1 carrot (peeled & grated)
2 teaspoons dried oregano
1 teaspoon celery salt or 1 teaspoon seeds
2 teaspoons dill seeds
1 tablespoon minced garlic
2 bay leaves
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons tomato paste
2 quarts water or 2 quarts beef broth
1 tablespoon vegetable oil
1 large potato (peeled & diced)
6 cups green cabbage (shredded)
3 tablespoons fresh flat-leaf parsley (chopped)
sugar
1 cup real sour cream
1/2 cup fresh dill (chopped)
russian black bread

Steps:

  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  • Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  • Cook until soft, about 4 minutes.
  • Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  • Add the red wine vinegar and stir to deglaze the pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil.
  • Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.

COLD RUSSIAN BORSCHT



Cold Russian Borscht image

Can you say 'Delicious?'

Provided by GXO

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

Time 2h20m

Yield 6

Number Of Ingredients 8

4 medium beets
4 cups beef broth
1 onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber - peeled, seeded, and diced
½ cup sour cream

Steps:

  • Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
  • Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  • Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g

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