Borschtburgers Recipes

Steps:

• In a large bowl, combine the ground beef, 1/3 cup parsley, garlic, and Worcestershire sauce; form into 4 patties.
• Heat a skillet over medium high heat; season patties with salt and pepper and cook, in skillet, for 6 to 8 minutes, turning once.
• Meanwhile, crumble goat cheese into a bowl; stir in sour cream, thyme, dill, lemon zest, and 1 tablespoon parsley.
• Place cooked beef patty on bottom bun, top with beet slices, goat cheese mixture, red onion slice, lettuce, then roll top.

Steps:

• Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.
• See all 50 Easy Soups

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.

Steps:

• Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
• Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
• Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
• To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

Steps:

• Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
• Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.

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.

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!

Steps:

• Heat 1 Tbsp. oil in Dutch oven on medium heat. Add meat, in batches; cook 5 min. or until evenly browned, stirring occasionally. Return all meat to pan. Add water; bring to boil. Simmer, partially covered, on medium-low heat 50 min., stirring occasionally.
• Meanwhile, heat 1 Tbsp. of the remaining oil in large skillet on medium heat. Add onions; cook and stir 2 min. Add carrots; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Remove from skillet.
• Heat remaining oil in same skillet. Add beets and vinegar; cook and stir 5 min. Stir in ketchup; simmer on medium-low heat 8 to 10 min. or until beets are crisp-tender, stirring occasionally. Remove from heat.
• Add potatoes to meat in Dutch oven; stir. Cook 10 min., stirring occasionally. Add cabbage, tomatoes, onion mixture and beet mixture; stir. Simmer 10 min. or until potatoes and meat are tender. Stir in garlic and 2 Tbsp. parsley. Remove from heat. Let stand 10 min.
• Serve topped with sour cream and remaining parsley.

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.

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.