Russianbeets Recipes

RUSSIAN BEET SALAD

Steps:

• Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.
• Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
• Place all of the ingredients separately in a large salad bowl until ready to serve.
• Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!

RUSSIAN BEET SALAD "VINEGRET"

Steps:

• Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
• In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
• Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
• Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
• Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
• Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
• Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
• Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
• You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
• Yields: 6-8 servings

UKRAINIAN BEETROOT BORSHCH

Steps:

• Gather the ingredients.
• In a stockpot over medium heat, combine beef and water.
• Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
• Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
• Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
• Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
• Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
• Gather the ingredients.
• Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
• Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
• Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
• Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
• Gather the ingredients.
• In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
• In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
• Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
• Add reserved meat to soup and heat through, or around 5 minutes.
• Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.

SWEET BEETS RUSSIAN

Steps:

• Grate the beets. Add apple and lemon juice; toss with prunes and nuts and mayo. chill

THE BEST BORSCHT RECIPE

Steps:

• Preheat the pot over medium-high heat. Add a little bit of canola oil.
• Cut big, hard chunks of fat off beef, if any. Add beef and bones to the pot and seat for a couple of minutes.
• Add water to the pot and bring it to simmer.
• Add bay leaves, coriander, and whole peppercorns. Lower the heat to low.
• Loosely cover with a lid (so that there is a good amount of room for steam to escape) and cook for 2-4 hours.
• About half way through of cooking meat, add whole, unpeeled beets to the pot. Cook until done, take out and set aside.
• Strain off the stock and discard bones, bay leaves, coriander, and peppercorns. Set meat and beef aside.
• Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool.
• Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot.
• Add onions and carrots and saute until softened. Smash garlic, mince and add to the pot. Stir well.
• Add potatoes and mushrooms. Cook for a few minutes, stirring occasionally.
• Add cabbage, stir and cook until cabbage softens.
• Add tomato paste, sugar, salt, and black pepper. Stir well until tomato paste is evenly mixed.
• Break apart beef and add it to the pot. Stir and start adding stock. Add enough stock to completely cover the veggies. (You can add more if you want more broth.)
• Cook over medium heat for 25-30 minutes. Stir occasionally. Taste to make sure you have enough salt and pepper. Adjust to taste.
• Stir in dill weed.
• Peel beets and grate them into the soup on a large cheese grater. Stir and your soup is ready to eat!
• Garnish with some sour cream and fresh dill weed.

RUSSIAN BORSCHT SOUP

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.

RUSSIAN BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

RUSSIAN BEET SALAD

Steps:

• PRECOOK BEETS:.
• Wash the beets and trim the ends off before cooking.
• To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
• To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
• To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
• Slip off the skins under running water and grate or dice.
• PREPARE SALAD:.
• Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
• Season with salt and pepper.
• Add mayonnaise and mix well.

CREAMY RUSSIAN BEET SALAD

Steps:

• Cook the beets in a large saucepan with plenty of water until they are very soft (45-60 minutes).
• When the beets have cooled enough, pull off the peel (using disposable gloves) and grate the beets.
• Combine the grated beets with mayonnaise, sour cream, nuts, garlic, parsley and salt & pepper to taste.
• Garnish salad with nuts and parsley. Chill for at least 1 hour for flavors to meld together.

RUSSIAN BORSCHT

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.

OLYA'S RUSSIAN BEET SALAD

Steps:

• Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
• Place onion in a large bowl and cover with vinegar; set aside.
• Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.

RUSSIAN BEET SALAD WITH WALNUTS AND GARLIC

Steps:

• To boil beets add unpeeled beets to a pot of water, making sure beets are fully submerged. Bring to a boil, reduce heat and simmer until beets are cooked through and soft when pierced with a fork. This will take about 60 minutes.
• In a large bowl combine grated beets with minced garlic, walnuts, salt/pepper, prunes, and vegan mayo.
• Mix.
• Refrigerate until ready to serve. Serve cold.

RUSSIAN BEETS SALAD

Steps:

• If you are using cooked beets, you are ready to start the recipe. If you have raw beets. Start by boiling them for about 45 minutes.
• When your beets are cooled, using a cheese grater, shred the beets on the side of the grater with the smaller holes. Put them into a salad bowl.
• Shred the garlic cloves on the same side that you shred the beets or use a garlic crusher.
• Add 2 tablespoons of mayonnaise, a small pinch of salt and a small pinch of pepper. Mix it thoroughly and its ready!

RUSSIAN BEETS

Steps:

• Combine all ingredients, chill.