Roasted Beet Borscht Recipes

ROASTED BEET AND POTATO BORSCHT

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.

ROASTED BEET BORSCHT BORSCH

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.

ROASTED BEET BORSCHT

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.

BEET AND CABBAGE BORSCHT

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.

BORSCHT II

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.

ROASTED BORSCHT

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.

BEET BORSCHT

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.

VESELKA'S FAMOUS BORSCHT

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.

BEEF AND BEET BORSCHT

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.