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.
Nutrition Facts : Calories 797 kcal, Carbohydrate 71 g, Cholesterol 216 mg, Fiber 10 g, Protein 87 g, SaturatedFat 7 g, Sodium 723 mg, Sugar 19 g, Fat 19 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
UKRAINIAN MEATLESS BEET SOUP (BORSHCH)
Steps:
- Gather the ingredients.
- Cook 3 red beets in boiling water just until the skins slip off easily. Place in cold water and, when cool enough to handle, peel. Cut beets into thin strips and set aside.
- Meanwhile, in a heatproof bowl, pour enough boiling water to cover over 1/2 cup dried mushrooms and let soak for 1 hour. Carefully remove from soaking liquid so as not to disturb the grit at the bottom of the bowl, and chop. Strain soaking liquid and reserve.
- In a soup pot, sauté 1 large diced onion in 2 tablespoons oil until translucent. Add 2 cloves minced garlic and sauté 1 minute longer. Add 1 large peeled and diced carrot, 1 large peeled and diced potato (if using), 1/2 peeled and julienned parsley root , 1 diced celery rib, 3 black peppercorns, chopped drained mushrooms, strained mushroom soaking liquid, peeled beets and 8 cups water. Bring to a boil. Reduce heat and simmer until vegetables are al dente . Add 1/2 head shredded cabbage and cook until tender.
- Add 2 tablespoons beet kvas or white vinegar or lemon juice to give the soup its characteristic sour taste, 2 tablespoons tomato paste, 1 tablespoon chopped dill, 1/2 cup cooked white beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish.
- Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 17 g, Protein 14 g, SaturatedFat 1 g, Sodium 265 mg, Fat 7 g, ServingSize 8 cups (5 servings), UnsaturatedFat 6 g
BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))
Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com
Provided by Alan Leonetti
Categories European
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
- Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
- Cook until soft, about 4 minutes.
- Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
- Add the red wine vinegar and stir to deglaze the pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a boil.
- Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil.
- Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
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
CLEAR SUMMER BORSCHT
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
- Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams
UKRAINIAN CLEAR BEET SOUP (BORSHCH)
Make and share this Ukrainian Clear Beet Soup (Borshch) recipe from Food.com.
Provided by Olha7397
Categories Clear Soup
Time 3h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE BEEF STOCK: Combine the beef brisket and 2 quarts of cold water in a heavy 4 to 5 quart enameled or stainless steel casserole. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Add the bacon, onion, parsnip, carrot, garlic, parsley root, bay leaf, 1 teaspoon salt and a few grindings of pepper. Then reduce the heat to low and simmer partially covered for about 2 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a small skewer or knife.
- With tongs or a slotted spoon, transfer the brisket to a plate and drape foil over it to keep it warm.
- Strain the contents of the casserole through a fine sieve into a deep bowl, pressing down hard on the bacon bits and vegetables with the back of a spoon to extract all their juices before discarding them. With a large spoon, skim off and discard as much of the surface fat as possible. Return the stock to the casserole.
- FOR THE BEET STOCK: In a 3 to 4 quart enameled or stainless steel saucepan, bring the grated beets and 5 cups of cold water to a boil over high heat. Reduce the heat to moderate and cook uncovered for 10 minutes. Then reduce the heat to low, stir in the vinegar and 1 teaspoon of the salt, and simmer, partially covered, for 30 minutes. Strain the stock through a fine sieve into a glass or ceramic bowl, pressing down hard on the beets with the back of a spoon to extract all their juice before discarding them.
- The beet and beef stocks may be set aside at this point if you wish to use the brisket to make meat stuffed buns (Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with Variations) see recipe, usually accompanying the soup.
- Just before serving, combine the stocks, add the remaining 1/2 teaspoon of salt, the lemon juice and sugar, and bring to a boil over high heat. Taste for seasoning and serve at once from a heated tureen or individual soup plates. If you have not prepared the pyrizhky, the brisket may be sliced and served with the soup. Serves 8 to 10.
Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 1.1, Cholesterol 18.9, Sodium 871.9, Carbohydrate 15.6, Fiber 3.1, Sugar 11, Protein 8.4
More about "ukrainian clear beet soup borshch recipes"
BEET SOUP RECIPE - UKRAINIAN BORSCHT | THE FOOD BLOG
From thefoodblog.net
4.9/5 (15)Total Time 45 minsCategory SoupCalories 139 per serving
BEET BORSCHT | UKRAINIAN RECIPES
From ukrainian-recipes.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
REAL UKRAINIAN BORSHCH RECIPE (BEET SOUP) - ETNOCOOK
From etnocook.com
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN …
From melissaknorris.com
BORSCHT - WIKIPEDIA
From en.wikipedia.org
BORSHCH RECIPE (UKRAINIAN BEET SOUP) | WHATS4EATS
From whats4eats.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE
From ifoodreal.com
UKRAINIAN BORSCHT RECIPE - BEET SOUP - THE BLACK …
From theblackpeppercorn.com
RUSSIAN UKRAINIAN BORSCHT OR BEETROOT SOUP - BEST …
From best-recipes.me
HOT UKRAINIAN BORSCHT IS AN OMNIVORE'S DREAM - SERIOUS EATS
From seriouseats.com
EASY UKRAINIAN BORSCHT RECIPE : 6 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
BEST TRADITIONAL GREEN BORSHCH RECIPE (UKRAINIAN SORREL SOUP)
From etnocook.com
UKRAINIAN BORSCHT SOUP (RED BEET SOUP) | CHEF-PRENEUR
From chef-preneur.com
COOKING BORSCHT • PERFECT UKRAINIAN BORSCHT - BORSCHT RECIPES
From cookingborscht.com
UKRAINIAN BORSCHT RECIPE - BEET SOUP (EASY COOK) - YOUTUBE
From youtube.com
CATEGORY: UKRAINIAN BORSCHT - COOKING BORSCHT
From cookingborscht.com
HOT UKRAINIAN BORSCHT RECIPE (WITH BEETS, BEEF, PORK, AND MORE)
From seriouseats.com
EASY UKRAINIAN BORSCHT SOUP RECIPE (BEET SOUP ... - GINGER WITH SPICE
From gingerwithspice.com
HOW TO MAKE DELECTABLE UKRAINIAN BORSCHT OR BEETROOT SOUP
From 5elementcooking.com
UKRAINIAN BORSCHT AND POTATOES - HONEST COOKING - RECIPES
From honestcooking.com
UKRAINIAN BORSHCH (BEETROOT SOUP) - FULL AS AN EGG
From fullasanegg.org
CHICKEN BORSCHT (UKRAINIAN BEETROOT SOUP) - HAVOC IN THE KITCHEN
From havocinthekitchen.com
VEGETARIAN UKRAINIAN BORSCHT SOUP (BEET SOUP) - GO COOK YUMMY
From gocookyummy.com
UKRAINE-STYLE BEET SOUP (BORSHCH) | SAVEUR
From saveur.com
AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | MY GRANDMA'S …
From youtube.com
UKRAINIAN BEETROOT SOUP AKA BORSCHT - UNITED CUISINES
From unitedcuisines.tv
CLASSIC UKRAINIAN RED BORSCHT (BEET SOUP) - LENA'S KITCHEN
From lenaskitchenblog.com
UKRAINIAN CLEAR BEET SOUP (BORSHCH) - RECIPE #20873
From foodgeeks.com
UKRAINIAN BORSCHT RECIPE - BEET CABBAGE SOUP » LEELALICIOUS
From leelalicious.com
TRADITIONAL BORSCHT RECIPE (EASY BEET SOUP) - ALYONA’S COOKING
From alyonascooking.com
UKRAINIAN CLEAR BEET SOUP (BORSHCH)
From ukrainianclassickitchen.ca
UKRAINIAN CLEAR BEET SOUP (BORSHCH) RECIPE
From recipebridge.com
BEETROOT SOUP | UKRAINIAN RECIPES
From ukrainian-recipes.com
BORSCHT RECIPE - CHEF'S PENCIL
From chefspencil.com
BABA'S UKRAINIAN BEET BORSCHT - VICTORIOUS LIVING
From shelleylangelaar.com
UKRAINIAN BORSCHT SOUP - UBER RECIPES
From uberrecipes.com
CLASSIC UKRAINIAN RED BEET SOUP - BORSCHT(Борщ)
From pantsdownapronson.com
BORSCHT, TRADITIONAL UKRAINIAN SOUP - BAKE-STREET.COM
From bake-street.com
UKRAINIAN BORSHCH RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love