Blenderborscht Recipes

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BLENDER BORSCHT

I hate beets, but for some weird reason, I like this soup. Serve chilled with a dollop of sour cream. Cook time is chill time.

Provided by mandabears

Categories     Vegetable

Time 12h5m

Yield 6 serving(s)

Number Of Ingredients 7



Blender Borscht image

Steps:

  • Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
  • Puree until mixture is smooth.
  • Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
  • Taste and adjust seasoning to taste.
  • Transfer to bowl, cover and refrigerate overnight.

Nutrition Facts : Calories 30.5, Fat 0.3, SaturatedFat 0.1, Sodium 436, Carbohydrate 6.2, Fiber 1.4, Sugar 4.5, Protein 1.3

16 ounces canned beets, drained, reserve liquid
3/4 cup chicken broth, I use low sodium College Inn
2 tablespoons chopped onions
4 teaspoons lemon juice
1/2 teaspoon salt
1 dash pepper
sour cream or plain yogurt

COLD BLENDER BORSCHT

Make and share this Cold Blender Borscht recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Cold Blender Borscht image

Steps:

  • Put all of the above except the sour cream in a blender and blend for 1/2 minute until smooth.
  • Chill and then serve in chilled bowls and top each bowl with 1 TBS of sour cream.

Nutrition Facts : Calories 104.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 12.8, Sodium 1147.1, Carbohydrate 13.1, Fiber 2.3, Sugar 10.5, Protein 2.9

3 cups beef bouillon, cold
1 (16 ounce) can whole medium beets, chilled and undrained
4 teaspoons lemon juice
1 teaspoon salt
pepper
1 tablespoon minced lemon peel (optional)
8 tablespoons sour cream

BEET AND CABBAGE BORSCHT

Categories     Soup/Stew     Leafy Green     Tomato     Vegetable     Appetizer     Lunch     Beet     Winter     Cabbage     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11



Beet and Cabbage Borscht image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
  • Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

COLD RUSSIAN BORSCHT

Can you say 'Delicious?'

Provided by GXO

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

Time 2h20m

Yield 6

Number Of Ingredients 8



Cold Russian Borscht image

Steps:

  • Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
  • Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  • Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g

4 medium beets
4 cups beef broth
1 onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber - peeled, seeded, and diced
½ cup sour cream

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