WINTER BORSCHT
Provided by Claire Robinson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!
BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (about 1 1/4 cups per serving)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
- Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
- Ladle Borscht into bowls and garnish with dill.
Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams
UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT
This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
Provided by William Uncle Bill
Categories Potato
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- In a large (8 quart) stock pot, add water and bring to boil.
- Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
- Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
- Meanwhile, begin to prepare all vegetables.
- When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
- Add 3 tablespoons butter to potatoes, mash well.
- Stir in whipping cream, mixing well to incorporate; set aside.
- In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
- Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
- The sauce will be thickened.
- Cover, reduce heat to keep warm.
- In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
- Remove from heat and set aside.
- To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
- Cover and cook for 10 minutes.
- Add cauliflower and celery and continue to boil gently until potatoes are just tender.
- Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
- Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
- Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
- Return to boil and cook for 3 more minutes.
- Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
- Remove beets and discard or eat them separately.
- The beets are for coloring only.
- Adjust seasonings to taste.
- If borscht is too sweet to your liking, stir in some additional lemon juice.
- If desired, serve with a sprinkle of cayenne pepper.
- Refrigerate any unused portions.
- Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.
WINTER BORSCHT
Provided by Barbara Kafka
Categories dinner, weekday, project, soups and stews, appetizer, main course
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
- Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
- Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
- Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
- If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.
DOUKHOBOR BORSHCH
A doukhobor neighbour let me make notes while she was making this wonderful soup, I think I was about 12 years old then and I have been making this recipe ever since. I believe it rivals the one at the Grand Forks hotel. I would strongly suggest reading through the recipe first so you might have things prepped before you start. And if you think this is a might confusing you should see my original notes. everyone loves this and its a great dish for potlucks.
Provided by adeles
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- in large soup pot, place peeled potatoes that have been halved, i generally put about 8-10 halves in, also the peeled beet, then water just to cover. Add 1/4 cup whipping cream and the sale. Bring to a boil and let simmer until potatoes are cooked.
- while the potatoes are simmerinng, in a small pot place the hand mashed tomatoes and about 1/4 cup butter. Set this to simmer.
- while that is going put 1/2 the cabbage thinly shredded in a large frying pan with the minced onion and 1/4 to 1/3 cup butter, saute until the cabbage and onion have turned golden brown.
- when potatoes are soft, remove the beet and throw it away. remove potatoes and mash them with butter and pepper. I like to add a dash of whipping cream here.
- dice potatoes, (about 2 cups worth) and add to soup pot. Bring to a boil, and then add the other half of the cabbage that has been finely shredded. bring to a boil again. Then add the tomato butter mixture, and then add the fried cabbage and mashed potatoes. stir well and just bring to boil.
- sprinkle with dill weed and enjoy.
- this recipe tastes even better the next day.
Nutrition Facts : Calories 286.1, Fat 16.2, SaturatedFat 10, Cholesterol 48.9, Sodium 585.5, Carbohydrate 33, Fiber 6.4, Sugar 7, Protein 5.2
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- Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
- In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
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- Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
- Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
- Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5.
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