BORSCHT I
This is the best borscht I have ever eaten. Double the recipe, because it freezes well.
Provided by DeeDee Henderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
- Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
- Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
- Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 23.6 g, Cholesterol 25.5 mg, Fat 9.3 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 898 mg, Sugar 4.7 g
BORSCHT SALAD
There are loads of ways to prepare beets beyond just pairing them with goat cheese, and in 2013, Mark Bittman looked at about a dozen or so of them. Here, they're grated, not roasted whole, and paired with shredded cabbage and dill, some of the dominant ingredients in borscht. It's a nontraditional approach to beets and borscht alike, ready in minutes.
Provided by Mark Bittman
Categories side dish
Time 15m
Number Of Ingredients 8
Steps:
- Peel and grate 1 pound beets.
- Make a dressing with minced shallot, Dijon mustard, sour cream, lemon juice to taste and chopped dill.
- Add shredded cabbage and a chopped hard-boiled egg.
- Garnish: Parsley.
BORSCHT
Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
- Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
- Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.
AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT
This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).
Provided by AniSarit
Categories Vegetable
Time 2h30m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
- Remove all froth that comes up from the meat.
- Continue to boil on med-high until no more froth comes up.
- Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
- Fill with water, cover partially with lid, and let cook for 90min.
- After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
- You can add the rice and/or potatoes at this point, if you like.
- Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
- The soup is great on day 1, but tastes much better on days 2-3.
- Enjoy the soup while it's very hot.
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 :
BORSCHT
This delicious recipe is courtesy of Mrs. Kostyra.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 8 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Place beets on a piece of parchment paper-lined aluminum foil. Sprinkle with salt and pepper. Fold foil and parchment up to enclose beets. Place on a small baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel and coarsely grate; set aside.
- Soak the mushrooms in the water for 30 minutes. Drain through a fine mesh sieve; reserving liquid. Coarsely chop mushrooms; set aside.
- In a medium stockpot, combine the stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Add enough lemon juice or citric acid until you've reached your desired flavor. Cook until slightly thickened, about 2 minutes. Refrigerate until cooled, up to overnight. Serve with a dollop of sour cream and garnish with dill.
BORSCHT
Categories Garlic Onion Appetizer Beet Carrot Parsnip Cabbage Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 quarts
Number Of Ingredients 17
Steps:
- Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
- Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
- Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.
RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE
From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes
Provided by luisawoods
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Peel and julienne raw beet to yield 4 cups.
- Peel and cube potatoes to yield 2-1/2 cups.
- Finely chop cabbage to yield 6 cups.
- Heat oil in a large skillet over medium-high heat.
- Add onion and saute until browned, about 5 to 7 minutes.
- Add beets and carrot. Saute, stirring constantly, for 10 minutes.
- Stir in tomato paste. Remove from heat and set aside.
- In a large stock pot, bring chicken stock to a boil over high heat.
- Add potato and cook for 3 minutes.
- Add cabbage and continue boiling for 5 minutes.
- Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
- Reduce heat to a simmer and cook for 15 minutes.
- Remove from heat. Stir in garlic and dill.
- Serve hot.
Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1
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