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
BORSCHT II
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
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
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BEET AND POTATO BORSCHT
There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
- Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g
ROASTED BEET BORSCHT
Provided by Tyler Florence
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
- In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
- To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
ROASTED BEET BORSCHT BORSCH
I found this on the Food Network site and decided to give it a try. From Tyler Florence and Food 911, Episode: Tastes of Russia
Provided by Charlotte J
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil.
- Bake until the beets are tender, about 1 hour.
- Set aside.
- When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
- In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
- Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
- Add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
- Remove the thyme sprigs.
- Put the chopped beets into a blender and add the cooked vegetables and most of the stock.
- Blend until smooth, add more stock if the puree is too thick.
- Add the vinegar and honey; season with salt and pepper.
- Blend again to incorporate flavors.
- Borscht can be served hot or cold.
- To make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
- Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
Nutrition Facts : Calories 283.7, Fat 16.6, SaturatedFat 2.7, Cholesterol 7.2, Sodium 417.7, Carbohydrate 27.1, Fiber 3.2, Sugar 17.6, Protein 7.9
ROASTED BEET BORSCHT
"This dish has an early sweetness that people love, and the fuchsia color is a real showstopper," says Tyler.
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
- Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
- Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
- To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.
ROASTED BORSCHT
Provided by Molly O'Neill
Categories dinner, soups and stews
Time 3h30m
Yield 10 - 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. In a large glass roasting pan, combine shredded vegetables, oil, a teaspoon of salt and the pepper and mix well. Sprinkle ribs with the remaining teaspoon of salt and place them on top of the vegetables. Roast uncovered for 45 minutes, stirring the vegetables every 15 minutes.
- Place the roasted ingredients in a large pot and add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, escarole and 8 cups of boiling water. Put the pot, covered, in the oven, reduce heat to 350 degrees and bake 1 hour.
- Remove soup from the oven. Remove the beef and set aside. Skim the fat from the soup and return the pot to the oven for another hour. Separate the meat from the bones, discard the fat and gristle, and chop the meat into 1/2-inch pieces. Return the meat to the pot.
- Place the bread on a baking sheet and dry it in the oven for 5 minutes. Add the bread to the soup for the last 20 minutes of cooking. Season the soup to taste with more salt and pepper. Serve garnished with nondairy sour cream if desired.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 31 grams, Carbohydrate 25 grams, Fat 60 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 24 grams, Sodium 596 milligrams, Sugar 10 grams, TransFat 0 grams
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 :
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
BORSCH
Make and share this Borsch recipe from Food.com.
Provided by Ed Paulhus
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
- Bring to boil and then reduce to simmer and cook until tender.
- (SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
- Slip skins off with your hands.
- If you have a cuisinart, chop beets into tiny pieces.
- If no cuisinart, then you will have to chop the beets up by hand.
- Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
- If you want a thinner borscht use a little more of the beet water.
- Stir well.
- Serve with 1 tbsp. sour cream per individual serving.
- Add salt to your own taste. I don't use any salt. ENJOY!
Nutrition Facts : Calories 48, Fat 0.3, SaturatedFat 0.1, Sodium 168.7, Carbohydrate 10.8, Fiber 1.8, Sugar 8, Protein 1.7
VESELKA'S FAMOUS BORSCHT
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
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.
More about "roasted beet borscht borsch recipes"
EASIEST BORSCHT RECIPE - COOKTHESTORY
From cookthestory.com
SIMPLE ROASTED BEET BORSCHT - THE FIG TREE
From thefigtreeblog.com
CREAMY VEGETARIAN BORSCHT RECIPE (BEET SOUP)
From momsdish.com
ROASTED VEGETABLE BORSCHT SOUP • THE CRUMBY KITCHEN
From thecrumbykitchen.com
BORSCHT IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BORSCHT SOUP WITH BAKED BEETS | UKRAINIAN RECIPES
From ukrainian-recipes.com
ROASTED BEET AND TOMATO BORSCHT - READY SET EAT
From readyseteat.ca
BORSCHT RECIPE (BEET SOUP) {EASY TO MAKE} - SPEND …
From spendwithpennies.com
RUBY RED ROASTED BEET BORSCHT - CTV
From more.ctv.ca
BORSCHT WITH BEEF AND BEETS - CHATELAINE
From chatelaine.com
ROASTED BEET BORSCHT - I DELICIATE
From ideliciate.com
ROASTED BEEF BORSCHT RECIPE BY - COOKEATSHARE
From cookeatshare.com
ROASTED BEET BORSCHT : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine EuropeanCategory AppetizerServings 6-8Total Time 2 hrs
"ROASTED BEET BORSCHT BORSCH" - RECIPES ON SPOONACULAR
From spoonacular.com
ROASTED BEET BORSCHT RECIPE | WHERE NOLA EATS | NOLA.COM
From nola.com
ROAST BEEF AND FERMENTED BEET "BORSCHT" SANDWICHES
From cooksillustrated.com
ROASTED BEET BORSCHT BORSCH RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
From yummly.com
ROASTED BEET BORSCHT – RECIPES NETWORK
From recipenet.org
ROASTED BEET BORSCHT RECIPE | VEGETABLE SOUPS | HANNAFORD
From hannaford.com
ROASTED BEET BORSCHT | RECIPES WIKI | FANDOM
From recipes.sandbox-xw1.fandom.com
RECIPE: ROASTED BEET SUMMER BORSCHT - AJC.COM
From ajc.com
ROASTED BEET BORSCHT – KOSHER RECIPES - OU KOSHER CERTIFICATION
From oukosher.org
BORSCHT RECIPE (RUSSIAN-STYLE BEET SOUP) - AN EDIBLE MOSAIC™
From anediblemosaic.com
ROASTED BEET BORSCHT - EASTERN EUROPEAN RECIPES
From fooddiez.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
BEET AND CABBAGE BORSCHT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL BORSCHT RECIPE (EASY BEET SOUP) - ALYONA’S COOKING
From alyonascooking.com
BORSCHT | SAVEUR
From saveur.com
10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
From yummly.com
HOT UKRAINIAN BORSCHT RECIPE (WITH BEETS, BEEF, PORK, AND MORE)
From seriouseats.com
ROASTED BEET BOHEMIAN BORSCHT! - FOODIES IN THE CZECH REPUBLIC, …
From czechfoodiesmn.blogspot.com
UKRAINIAN BORSCHT SOUP (BEET SOUP) - CANADIAN BUDGET BINDER
From canadianbudgetbinder.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #vegetables #oven #european #roast #dinner-party #russian #stove-top #inexpensive #equipment #4-hours-or-less
You'll also love