Summabroscht Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMA BORSCHT



Summa Borscht image

This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!

Provided by Robin C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 8

Number Of Ingredients 7

5 cups diced red potatoes
7 cups water
4 teaspoons salt
1 ¼ cups green onions, chopped
⅓ cup chopped fresh dill
2 cups buttermilk
1 cup half-and-half

Steps:

  • Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.

Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g

GRAMMA'S SUMMA BORSCHT



Gramma's Summa Borscht image

My Gram is my biggest inspiration in both cooking and in life. My Gram knows how to cook, especially Mennonite food right from the heart of Saskatchewan! This soup is time-consuming, but oh so worth the investment! This recipe makes a super large pot of soup, but luckily it freezes nicely.

Provided by anotherlisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 5h20m

Yield 20

Number Of Ingredients 11

1 bone-in picnic ham
14 cups water
1 white onion, chopped
6 tablespoons dill
6 tablespoons salt
½ white onion, chopped
salt and ground black pepper to taste
5 pounds red potatoes, diced
1 egg
2 tablespoons all-purpose flour
3 quarts buttermilk, divided

Steps:

  • Bring the water to a boil in a large stockpot. Gently drop the ham into the boiling water; add 1 chopped onion, dill, and salt. Reduce heat to low, cover the stockpot, and simmer 1 hour.
  • Remove ham from broth. Cut as much meat from the bone as possible, cut into dice, and refrigerate. Return bone and any undesirable meat chunks to the broth. Cover and let simmer an additional 3 hours.
  • Remove and discard the bone and any large chunks of meat from the broth. Strain the broth through cheesecloth and return strained broth to the stockpot; place over medium heat. Add 1/2 chopped onion to the broth; season with salt and black pepper. Stir diced potatoes into the broth, bring to a boil, and reduce heat to medium low; cook at a simmer until the potatoes are tender, about 20 minutes. Remove from heat to cool, about 20 minutes.
  • Whisk egg, flour, and about 1/4 cup of the buttermilk together in a bowl until smooth with no lumps; set aside.
  • Pour remaining buttermilk into the simmering broth. Stir egg mixture into the stockpot; bring the mixture to simmer over medium heat and reduce heat to low. Stir diced ham into the simmering soup; cook until hot, about 15 minutes.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 27 g, Cholesterol 93 mg, Fat 22.8 g, Fiber 2.2 g, Protein 34.8 g, SaturatedFat 8.4 g, Sodium 3754.5 mg, Sugar 8.5 g

SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

BOBCHA'S POLISH BORSCHT



Bobcha's Polish Borscht image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h45m

Yield About 8-10 cups for 4 servings

Number Of Ingredients 10

1 1/2 pounds pork spareribs
1 large onion, chopped
1 bay leaf
3 peppercorns
2 tablespoons white vinegar
5 medium beets
2 cups sour cream
2 cups milk
3 tablespoons flour
Salt and pepper

Steps:

  • In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
  • When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

RUSSIAN BORSCHT



Russian Borscht image

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

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

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 :

SUMMER BORSCHT



Summer Borscht image

Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 1/2 pounds red beets, scrubbed and stalks trimmed to 1/2 inch
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 carrots
1 leek, trimmed of tough green ends and coarsely chopped
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup fresh dill, loosely packed
1/4 cup white wine
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 small cucumber, peeled and seeded
6 tablespoons creme fraiche or sour cream
6 teaspoons red-wine vinegar (optional)

Steps:

  • Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
  • Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
  • Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
  • Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
  • Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.

SOMMA (SUMMER) OR KRUT (WEED) BORSCHT



Somma (summer) or Krut (weed) Borscht image

This borscht was discribed as "a soup by many names" in the Mennonite Foods and Folkways from South Russia" by Norma Jost Voth. Reading the recipes in this book, one old recipes reads "a grocery sackful of greens", so the amount of greens in this soup may vary. I grew up in a mennonite home but I can't remember ever having this soup. It was later on in life after moving to Winnipeg I got to taste this soup and thought it rather interesting. I mentioned it to Dad one day and he explained -"Weed Soup?!" I guess that is why we never had it at home. Sorrel is used in this soup. It is classified as a wild herb, a perennial herb of the buckwheat family. It gives a sour taste, so added to a soup gives it a distinct, tangy flavor. This soup is good served hot, with a heaping tablespoon of sour cream and a freshly baked slice of brown bread.

Provided by Shar-on

Categories     German

Time 2h30m

Yield 1 pot of soup

Number Of Ingredients 11

10 cups water
3 pieces of farmer sausage, 6 inch pieces (or more)
1/2 cup chopped green onion top
2 cups chopped fresh sorrel
1/3 cup fresh dill sprig
3 -4 medium potatoes, diced
3 sprigs parsley
1 bay leaf
8 peppercorns
salt
sour cream

Steps:

  • To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
  • Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
  • Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
  • Cook this until potatoes are done.
  • Add the farmer sausage pieces back into the soup.
  • Add salt to taste.
  • Serve hot with heaping tablespoon of sour cream in each serving.
  • Good served with fresh homemade brown bread.
  • The farmer sausage can be substituted with a smoked ham hock.

Nutrition Facts : Calories 510.6, Fat 0.7, SaturatedFat 0.2, Sodium 97.2, Carbohydrate 115.8, Fiber 15.5, Sugar 6.2, Protein 14

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY



Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional

Steps:

  • Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
  • Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
  • Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
  • In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
  • Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
  • Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
  • Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
  • Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams

WHITE BORSCHT



White Borscht image

This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!

Provided by Gabrielle Hamilton

Categories     dinner, lunch, sausages, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 5 quarts

Number Of Ingredients 12

2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
5 fresh bay leaves
3 pounds leeks (6 long, lively leeks)
3 pounds russet potatoes
1 cup unsalted butter (2 sticks)
1 large yellow onion, small-diced (about 2 cups)
6 garlic cloves, minced
Kosher salt, such as Diamond Crystal
1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
1 full tablespoon finely ground black pepper
1/2 cup crème fraîche
1 bunch fresh dill, woody stems removed, fronds minced

Steps:

  • Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
  • While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
  • Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
  • In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
  • Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
  • Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
  • Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
  • Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
  • Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
  • Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
  • Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

SUMMER BORSCHT



Summer Borscht image

Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)

Provided by Teddys Mommy

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons champagne vinegar
1 1/2 teaspoons fresh ground black pepper
2 cups medium-diced English cucumbers, seeds removed
1/2 cup chopped scallion, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
  • Remove the beets to a bowl with a slotted spoon and set aside to cool.
  • Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
  • Peel the cooled beets with a small paring knife or rub the skins off with your hands.
  • Cut the beets in small to medium dice.
  • Add the beets, cucumber, scallions, and dill to the soup.
  • Cover with plastic wrap and chill for at least 4 hours or overnight.
  • Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Nutrition Facts : Calories 256.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 46.5, Sodium 222.1, Carbohydrate 21.1, Fiber 1.4, Sugar 17.5, Protein 5.5

More about "summabroscht recipes"

SUMMER BORSCHT | MENNONEECHIE KITCHEN
summer-borscht-mennoneechie-kitchen image
2017-11-15 Instructions. Put water, ham bone, onions and 1 tsp of salt into a pot and boil for 2 hours. After 2 hours, remove the ham bone, add the farmer …
From mennoneechiekitchen.com
Estimated Reading Time 4 mins
Total Time 3 hrs 30 mins


PLAUTDIETSCH | SOMMABORSCHT RECIPE - YOUTUBE
plautdietsch-sommaborscht-recipe-youtube image
2018-12-18 We don't have an actual recipe for this delicious soup but this is how my mom makes it. The smoked sausage is made by a local family and gives it great flavo...
From youtube.com
Author Dietsche Mejal
Views 23K


BEST SUMMER BORSCHT RECIPES | BAREFOOT CONTESSA | FOOD NETWORK …
2020-10-29 Step 2. In a large bowl, whisk together 1 ½ cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt and the …
From foodnetwork.ca
Servings 6
Total Time 50 mins
Category Barefoot Contessa,Ina Garten,Soup,Summer


SUMMA BORSCHT (SUMMER SOUP) — OUR HEIRLOOM TABLE
2019-06-04 1 large onion, chopped. 1 cup Buttermilk. In a large stock pot or dutch oven, cover ham bone or sausage with water and stock. Boil for 1 hour. Strain broth, keep ham or …
From ourheirloomtable.com
Estimated Reading Time 4 mins


SUMMA BORSCHT (MENNONITE FARMER SAUSAGE AND POTATO …
INSTRUCTIONS. Boil ham bone and farmer sausage in water for approx. 2 hours. If the broth isn't tasty enough for you, add some liquid chicken bouillon when boiling. Cool. Take fat off the …
From bigoven.com


BEST BORSCHT RECIPE
2022-03-04 Directions. In a large pot, heat the oil on high for 30 seconds. Add the beef cubes and bay leaves. Sauté until golden brown. Pour in the stock and reduce the heat. Add the …
From parade.com


BORSCHT - SAVOR THE BEST
2020-06-14 Bring to a boil, reduce heat, cover and simmer for two hours. Remove the vegetables and discard them and reserve the liquid. Transfer the meat and bones to a cutting …
From savorthebest.com


BORSCHT RECIPE (ICONIC SOUP MADE EASY!) - VIKALINKA
2019-01-11 2. Soup. Once the stock is made and clarified, the soup itself takes no more than 30 minutes to make. If you are short for time, I recommend making the stock the night before or …
From vikalinka.com


GREEN BORSCHT RECIPE | AN AUTHENTIC UKRAINIAN SORREL SOUP
Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in. In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and …
From cookingtoentertain.com


BORSCHT RECIPES | FOOD & WINE
2017-05-31 Chunky Borscht. Go to Recipe. Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream …
From foodandwine.com


UKRAINIAN BORSCHT WITH SAUERKRAUT - COOKING BORSCHT
2018-05-27 Ukrainian Borscht with Sauerkraut. Wash dried porcini mushrooms under cold running water, place into a pot and cover with water. Add halved onion and bring to a boil. …
From cookingborscht.com


SUMMA BORSCHT RECIPE | SPARKRECIPES - SPARKPEOPLE
Directions. Bring water to a boil in a large pot. Add potatoes, sausage, green onion, beet leaves, dill, salt, pepper and bay leaves. Simmer for 1 hour. Remove from heat and let cool a bit. Add …
From recipes.sparkpeople.com


HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
2020-05-06 3 Start on the base. Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, celery, raw diced beetroot (if …
From theguardian.com


BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
2021-11-11 Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. Season borscht with vinegar, garlic, sugar and pepper. Stir, turn off heat and let …
From ifoodreal.com


SHCHAVEL BORSCHT (SORREL SOUP) RECIPE - NATASHASKITCHEN.COM
2011-04-27 3. While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup. 4. Next, lightly beat 2 eggs together …
From natashaskitchen.com


GREEN BORSCHT | UKRAINIAN RECIPES
Pour around 3,5 liters of water in a pan and bring it to boil. Add chicken, bay leaves, salt, and black pepper. Stir everything and boil the broth for around an hour – to get a thick clear soup. …
From ukrainian-recipes.com


BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN BORSCHT
Sauté the onions, celery and cabbage with the butter until soft and translucent. Add the can of diced tomatoes and the garlic, as well as all of the water or broth. Bring to a boil over medium …
From melissaknorris.com


CLASSIC BEEF BORSCHT ~SWEET & SAVORY
2022-01-19 Make the soup. Add potatoes, celery, cabbage and bay leaf into the broth and continue to cook until potatoes are tender. Once the potatoes are cooked, add carrot and …
From sweetandsavorybyshinee.com


RUSSIAN SORREL BORSCHT WITHOUT BEETS RECIPE - THE SPRUCE EATS
2022-05-28 Ingredients. 1 pound young sorrel leaves, washed, stemmed, chopped. 2 tablespoons unsalted butter, or margarine, or oil. 1 large onion, minced. 6 cups water, or …
From thespruceeats.com


POLISH RED BORSCHT RECIPE (BARSZCZ CZERWONY) - ANNA IN THE KITCHEN
2022-03-01 Add peeled cloves of garlic and dried mushrooms. Bring to boil. Then cover the pot and reduce the power of the burner to such that the borscht only blinks slightly and cook it for …
From annainthekitchen.com


BORSCHT RECIPE – HELMUTS SAUSAGE KITCHEN
1. Bring 4 cups of the beef broth, the beef shank and onion to a boil in a large pot. Reduce heat, cover, and simmer until meat is tender. About 1 hour, 30 minutes. 2. Transfer meat to work …
From helmutssausagekitchen.ca


CLASSIC BORSCHT RECIPE - MOMSDISH
2020-02-12 Slice the beef and simmer it in the water for 20 minutes to create a nice bone broth. Sauté the Veggies: Next, sauté the carrots, onions, and cut beets in olive oil until soft and add …
From momsdish.com


ZUMMA BORSCHT LADLES OUT RICH MIX OF TASTES - WINNIPEG FREE PRESS
2012-02-29 125 ml (1/2 cup) heavy cream. In a large pot or stockpot, bring water to boil and add smoked pork or sausage. Remove from heat and let cool 30 minutes. Add salt and potatoes, …
From winnipegfreepress.com


SUMMER BORSCHT WITH BEET GREENS - COOKING BORSCHT
2018-09-22 Place your fried vegetables, cubed potatoes, beetroot greens and cut parsley root in the pot. Cook everything for 25 minutes. Then add boiled beetroot stems, cut tomatoes or …
From cookingborscht.com


BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE - EATING …
2020-12-10 The process to make authentic Polish borscht is two-fold. First, you’ll need to make a broth: Step 1: Place dry mushrooms in a bowl and cover them with hot boiling water. Let …
From eatingeuropean.com


EASIEST BORSCHT RECIPE - COOKTHESTORY
Reduce heat to a moderate simmer. While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes. …
From cookthestory.com


SUMMA BORSCHT (SUMMER) - CURVERCLAN RECIPES
salt and pepper to taste. farmer sausage, bite size pieces (optional) 1 cup buttermilk (or sour cream) Directions: Prepare the soup stock by boiling the bones/meat for at least 1.5 hours. …
From curverclanrecipes.weebly.com


BORSCHT/BORSCH/MY FAMILY RECIPE! THE BEST ONE YOU EVER TRIED!
Borscht or Borsch is a staple dish in Russia, Ukraine and some Eastern European countries. Every family would have their secret recipe.So today, I am sharing...
From youtube.com


SUMMER BORSCHT RECIPE | LEITE'S CULINARIA
2019-08-20 Directions. In a large saucepan over high heat, toss in the vegetables, garlic, bay leaf, peppercorns, cloves, water, sugar, and salt. Bring to a boil and then reduce the heat to …
From leitesculinaria.com


CHUNKY BORSCHT RECIPE - QUICK FROM SCRATCH HERBS & SPICES
Ingredient Checklist. 2 tablespoons cooking oil ; 1 onion, chopped ; 2 parsnips, peeled and cut into thin slices ; 1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks
From foodandwine.com


CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
2018-10-13 Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. …
From natashaskitchen.com


POLISH RED BORSCHT BARSZCZ CZERWONY RECIPE
In a pot, cover the beets with fresh water. The water level should be 0.5'' (1.5cm) over the beetroots level. Add all the other ingredients for red borscht. Cook for about 40 minutes, then …
From polishfoodies.com


ZUMMA (GREEN) BORSCHT - TIPICREEK
200-300 g (7 to 10 oz) smoked pork sausage, cubed (I like the double smoked from the Polish Food Centre) 15 ml (1 tbsp) salt. 1 L (about 4 cups) potatoes, peeled and cubed (or, if using …
From tipicreek.ca


PIN ON FOOD
Nov 26, 2018 - This potato, dill, and buttermilk soup is from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. …
From pinterest.ca


HEAVENLY GERMAN BORSCHT RECIPE | HOMEMADE FOOD JUNKIE
2016-09-09 German Borscht is made from Ham hocks, tomatoes, chicken broth, water, carrots, celery, onions, red potatoes, cabbage, and various spices. This soup is often garnished with a …
From homemadefoodjunkie.com


Related Search