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 :
MRS. KOSTYRA'S BORSCHT
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment 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 mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
- In a medium stockpot, combine 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 lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.
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