UKRAINIAN RED BORSCHT SOUP
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Provided by Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
- Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
- Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g
SPICY SAUSAGE BORSCHT
A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....
Provided by lecole54
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
- Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
- Add fennel and dill seeds and cook for another 30 seconds.
- Add stock and bring to a simmer.
- While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
- Season with salt and pepper, to taste.
- Ladle into bowls and served topped with sour cream and dill.
Nutrition Facts : Calories 598.3, Fat 40.2, SaturatedFat 13.6, Cholesterol 86.3, Sodium 1972, Carbohydrate 36.8, Fiber 7.3, Sugar 27.2, Protein 24.8
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 :
HEARTY HAM BORSCHT
I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
OLD AMISH BORSCHT
There are as many recipes for borscht as there are ways to spell it. This basic recipe makes a very satisfying root vegetable soup, good any time of the year, but it is pure comfort food in the winter. A true borscht has the trinity of beets, cabbage, and potatoes, but it lends itself well to improvisation: use more or less of an ingredient, add different vegetables, try different spices, use a food processor to cut the vegies into tiny bits or leave them larger. You can substitute some or all of the water with chicken or beef broth. This soup has a nice aroma of dill weed, but if you want a very strong dill flavor, try adding some dill seed. Lean beef is good, but you can add or substitute kielbasa. Serve hot or cold. Refrigerates and freezes well. Serve with a dollop of sour cream, and a fresh baguette. Adapted from Old Amish Recipes by Bear Wallow Books (1992).
Provided by Cooking Beast
Categories Clear Soup
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Cut meat into 1.5-inch cubes.
- Place meat in large stock pot, pour in enough water to cover, cover pot with lid, and bring to the boil. Once boiling, reduce heat to simmer, lid on, until meat is tender, perhaps 45-60 minutes.
- While meat is cooking, chop vegetables and place into large mixing bowl(s). Note: beets can stain your hands and clothing, so be careful.
- When the meat is tender, remove bone and spoon off any grease or marrow with ladle.
- Add vegetables and spices.
- Add enough liquid (water or broth) to total 12 cups, including what you cooked the meat inches.
- Cover pot and bring to the boil. Once boiling, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are soft but not mushy.
- Adjust seasonings if necessary.
- Add a dollop of sour cream to each bowl when serving.
Nutrition Facts : Calories 117.8, Fat 4.9, SaturatedFat 2.5, Cholesterol 34.7, Sodium 364.9, Carbohydrate 8.6, Fiber 1.6, Sugar 3.8, Protein 10.7
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- Peel and dice the onions, carrots, celery, parsnips, and beets so they are all roughly in a 1/4 inch dice.
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