Pams Golden Beet Borscht Recipes
CHILLED BEET BORSCHT
Borscht is a staple throughout Russia and Eastern Europe because beets are so abundant there. It seems to be making a comeback, as more people are finding out how refreshing this cold vegetarian soup can be.
Provided by JackieOhNo
Categories Russian
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the beet juice in a soup pot. If using julienned beets, place them in the pot also. If using cut or sliced beets, place them in a large bowl and use a hand chopped to coarsely chop them. Add the chopped beets to the pot of beet juice and add the water, vinegar, sugar, lemon juice, and salt.
- Bring to a boil over medium-high heat, mixing occasionally. Remove from the heat and chill well before serving. Serve each bowl with 2 T. of the chopped cucumber, 1 T. chopped onion, 2 T. sour cream, and 1/2 of a boiled potato.
Nutrition Facts : Calories 210, Fat 4.7, SaturatedFat 2.6, Cholesterol 11.2, Sodium 730, Carbohydrate 40.3, Fiber 4.6, Sugar 27.7, Protein 4.5
GORKY'S CAFE BEET BORSCHT
This is my favorite borscht recipe, it's very delicious, unusual and meatless. It originated in Northern Poland, according to some of my relatives who visit Poland frequently and have sponsored Poles who wanted to immigrate to the states. A couple of cooking notes: For a thicker borscht, grate instead of julienne some of the beets, about a 1/2 pound. You can find chicken flavored vegetarian soup powder at Whole Foods. The recipe was published in the reader request column of the Los Angeles Times.
Provided by lynnski LA
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside.
- Place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam.
- Add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil.
- Serve with pumpernickel or rye bread, and butter.
Nutrition Facts : Calories 258.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.3, Sodium 1107.2, Carbohydrate 56.5, Fiber 9, Sugar 40.3, Protein 8.9
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