Spinach Borscht Recipes
SPINACH BORSCHT
With the nice fresh spinach that is available, this Borscht makes for a great meal almost by itself. My Mother provided me with a spinach soup recipe some 55 years ago. I made several modifications and additions to enhance the flavor.
Provided by William Uncle Bill
Categories Potato
Time 52m
Yield 20-22 serving(s)
Number Of Ingredients 21
Steps:
- In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers.
- Cut 3 potatoes into quarters and add to cooking pot.
- Cover and bring to boil, reduce heat and simmer for 5 minutes.
- Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil.
- Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
- Remove potatoes and green peppers into a bowl and mash.
- Add 1/4 cup of butter and whipping cream and mix well; set aside.
- In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and sauté for 4 minutes.
- Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
- Add 1/2 of the potato mixture, 1/2 of the sautéed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil.
- Add the remaining potato mixture, sautéed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes.
- Just at the boiling point, remove cooking pot from heat.
- Adjust seasonings to taste.
- Let Borscht sit for about 15 minutes before serving.
- Serve hot.
- Refrigerate any unused portions of Borscht.
Nutrition Facts : Calories 176.1, Fat 8.6, SaturatedFat 5.1, Cholesterol 24.4, Sodium 985.7, Carbohydrate 21.5, Fiber 4.2, Sugar 4.5, Protein 5.1
BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (about 1 1/4 cups per serving)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
- Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
- Ladle Borscht into bowls and garnish with dill.
Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams
RUSSIAN BORSCHT SOUP
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
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.
SPINACH BORSCHT
Bone beef broth, spinach, potatoes and boiled eggs. Clean, lean and simple, yet so healthy and delicious. This green borscht is great for any time of the year and for any weather.
Provided by Cooking Borscht
Categories Clear Soup
Time 2h40m
Yield 2 quarts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beef bones and brisket into a pot, add water, cover with a lid and quickly bring to a boil. Turn the heat down to low and skim all the foam that might appear during boiling. Cook for 2 hours, add salt 30 minutes before the broth is done. Take the brisket out, separate meat from the bones and cut into bite sized pieces. Strain the broth.
- Shred the carrots, cut onions and green bell peppers into small cubes. Heat some oil in a skillet and cook the vegetables on medium low heat for 10 minutes. Add tomato puree and cook for another 5 minutes.
- Wash spinach under running water and place into a colander. Pour boiling water over the spinach, wring it and cut into strips.
- Bring the broth back to a boil, add cubed potatoes and cook for 15 minutes. Then add spinach, lemon juice, cooked vegetables and salt to taste. Keep cooking for 5 more minutes.
- Whisk the eggs and slowly pour them into boiling borscht. Remove the borscht from heat.
Nutrition Facts : Calories 419.3, Fat 14.9, SaturatedFat 4.3, Cholesterol 163.4, Sodium 838.6, Carbohydrate 39, Fiber 7.8, Sugar 5, Protein 34.1
SPRING GREENS BORSCHT
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Provided by crainny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
- Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
- Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g
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