Green Borscht Recipes

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Steps:

• Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
• Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
• Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

Steps:

• Place beef in a large pot or Dutch oven.
• Add water, beef base, salt and pepper.
• Cover, bring to a boil, and simmer 1 hour.
• Add parsnips, carrots, leeks, celery and potatoes.
• Cover and simmer 30 minutes more, or until meat is tender.
• Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
• Taste and add sugar if it's too sour.
• Ladle into soup bowls and garnish with sour cream.

Steps:

• Bring the beef stock to a boil in a large pot.
• Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
• Reduce heat; cover and simmer for 1 hour.
• Remove from heat and place into a large tureen and stir in the cream; add the dill.
• Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.

Steps:

• In a large frying pan, melt 1/4 cup of margarine or butter.
• Add chopped onions and saute' for 5 minutes but do not brown.
• Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
• In a large cooking pot, add 16 cups of water and bring to boil.
• Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
• When potatoes are tender, remove into a bowl and mash.
• Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
• Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
• Chop beet greens into medium size pieces and add to soup pot.
• Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
• Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
• Remove from heat.
• Add lemon juice and stir well.
• Adjust spices to taste.
• Cover and let sit for 15 minutes before serving.
• Refrigerate any unused portion of soup.

Steps:

• Starting with cold water bring beets and potatoes to boil.
• Reduce heat to simmer and cook until firm, but cooked through, ~20 minutes.
• Add carrots, onion, garlic and cook 10 minutes.
• Add remaining ingredients and cook 10 more minutes or until greens have wilted.
• Taste for salt, and add if needed, add lemon juice, stir.
• Pour in bowls and garnish with yogurt and dill.

Steps:

• Place the meat in a deep soup pot; add the broth and water.
• Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes.
• Add the next five ingredients and simmer, covered, for 90 minutes.
• Cut the spinach leaves in 1/2 inch ribbons and add them to the soup.
• Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes.
• Season to taste with salt.
• To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls.
• Ladle the hot soup over the egg and top with sour cream, if desired.

Steps:

• For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains. Remove from the heat, strain and discard the solids.
• For the soup, melt the butter in a large pan. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes. Stir in the potatoes and cook for 5 minutes. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
• Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender. Add 1/8 cup of the dill and cool in the refrigerator. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill. Serve chilled with a dollop of sour cream in each bowl. (The borscht can be made several days ahead.)