BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
BORSCHT (BEET SOUP)
My husband's heritage is Ukrainian, he grew up eating borscht and still loves it. If you would like to make this Vegetarian or Vegan, just omit the meat and/or the sour cream (I do and we aren't vegetarians). My husband rates this as one of his favorite soups I make (5 stars)! I cook this one Vegan style.
Provided by CHILI SPICE
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
- Fill a large pot halfway with broth and bring to a boil. If using sausage add to broth, and bring back to a boil. Add the beets and cook until they have lost their color. Add the carrots, potatoes and garlic, simmer until tender (about 15 min). 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. Simmer another 5-10 minutes, and adjust seasoning (salt, pepper and sugar) to your liking. Cover, turn off heat and let soup stand for about five minutes.
- Ladle into serving bowls, and garnish with sour cream and fresh parsley.
Nutrition Facts : Calories 101, Fat 1.7, SaturatedFat 0.2, Sodium 219.6, Carbohydrate 20.7, Fiber 3.9, Sugar 7.8, Protein 3
BEEF AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
BARSZCZ BEET SOUP
Polish soup pronounced Barstch is served on Christmas Eve.(A few dried mushroom pieces can be added for extra flavor--optional). My family loves putting a scoop of mashed potatoes right into the soup. Garnish any way you enjoy.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Reserve beet juice. Grate beets and onions. Add to soup pot.
- Add water, and vegetable stock. (A few dried mushroom pieces can be added for extra flavor--optional).
- Cook 30 minutes.
- Whisk together reserved juice, vinegar, lemon juice, & sugar . Add to boiling soup, simmer at 10 minutes more. Adjust seasonings.
- Garnish with your choice.
Nutrition Facts : Calories 113.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 8.4, Sodium 307.3, Carbohydrate 18.4, Fiber 2.9, Sugar 13.5, Protein 2.2
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
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 :
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