BOBCHA'S POLISH BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield About 8-10 cups for 4 servings
Number Of Ingredients 10
Steps:
- In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
- When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread
POLISH BORSCHT - UNCLE BILL'S STYLE
It took me many tries to come up with this tasty Borscht. This can be served with chunky ingredients or you may puree the borscht. This recipe is served as a broth and is very tasty.
Provided by William Uncle Bill
Categories Pork
Time 2h45m
Yield 12-14 serving(s)
Number Of Ingredients 19
Steps:
- In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
- Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
- In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
- Drain well and cover with cold water and let cool for 10 minutes.
- Peel and grate beets and set aside.
- In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
- When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
- Remove bay leaf and discard.
- Puree the soup in batches in a food processor or blender and return to cooking pot.
- Strain the soup through a sieve and return to cooking pot, discarding any solids.
- In a large bowl, whisk together sour cream, whole milk and flour until blended.
- Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
- Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
- Immediately remove from heat.
- Add some mashed potatoes into serving bowls, pour broth over and serve.
- Refrigerate any unused portions.
UKRANIAN PEASANT BORSCHT
My grandmother always made this borscht in the fall and winter. She never made anything by recipe so this is my version. The kids and neighbors love it and always ask when I'm going to make it again. Or tell me I should have made a bigger pot.
Provided by Marlitt
Categories Vegetable
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven or stock pot, brown bacon and render fat.
- Add beef and brown.
- Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
- Also add beets whole with skin, shredded cabbage and water.
- Add pepper corns and bay leaves.
- Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
- After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 minutes).
- When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
- Discard celery and carrots or use for something else.
- Leave beets on a separate plate or bowl until cool enough to handle (10 min).
- Peel and grate beets back into the soup pot.
- Add grated carrot.
- Bring soup back to boil.
- Add vinegar and lemon juice.
- Cook 5 minutes longer.
- To serve place a boiled potato in bowl and ladle soup on top.
- Add a dollop of sour cream to each bowl.
- Enjoy.
UKRAINIAN BORSCHT BY YEVHEN
This recipe is as close to my late grandma's as I can recall. Although she had no mother to teach her cooking, went to Polish school before WWII, and spent her adolescent years among Polish/Ukrainian girls in Germany as an Ost-arbeiter, she still was the best cook when it came to traditional (Central-) Ukrainian cuisine. So, this borsch is still what I'd call Naddnipryanski Ukrainian due to number of ingredients and various cooking methods involved. I am also used to meatless borsch as we were not so spoiled in the waning days of the evil empire and meat was somewhat of a luxury to us, plus grandma preferred vegetarian borsch because it would stay fresh for much longer, unlike borsch with meat. My cooking was also heavily influenced by my time in NY where I've tried borsch in many a restaurant/diner/friend's home. Thanks to all my friends and places in NY.
Provided by UkeNYC
Categories Vegetable
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Fill a large stock pot with 3-4 liters (a gallon) of water, add salt, peppercorns, bay leaf, chili pepper and bring to boil.
- Meanwhile, wash your veggies, drain and rinse beans, peel and grate carrots, chop potatoes, onions, garlic, and bell pepper. Chop onions finely, grate carrots on coarse grater, crush and chop garlic cloves.
- Wash the beets (separate and discard the leafy part) and add them whole and unpeeled to boiling water. While they boil on low heat, sauté in a heavy skillet with vegetable oil on medium heat chopped onion and grated carrots, until onion are golden. Add chopped garlic cloves and finely chopped red bell pepper, let them release flavor and add whole jar of tomato paste to the skillet. Stir well, and mix to blend the tomato paste in completely. Allow to sauté a few more minutes, stirring often. Remove from heat and set aside.
- At this time your beats should be cooked already (depending on their size - usually 15-20 mins of cooking for medium sized ones), so remove them from boiling water and set aside to cool off. Add the rinsed white beans to boiling water and lower the heat.
- Now you chop potatoes and shred the cabbage as fine as you can. Wash parsley and dill, chop and set aside. Add potatoes and onions/carrots/garlic/bell pepper mix to boiling water, stir well and continue to cook on low heat. Beets by now should be cool enough to handle, peel gently and grate them on coarse grater. Add to borsch along with 2 tablespoons of vinegar (helps to retain that beautiful beet color and gives a slight acidic kick). Immediately add your shredded cabbage, cover and simmer for about 10-15 minutes. Add chopped parsley and dill, and more chopped garlic if you wish, and simmer covered for additional 3 minutes.
- Turn off the heat, and it's done. Let it sit covered for an hour or so to allow all the flavors to blend. Serve hot with a dollop of sour cream and a few pinches of chopped parsley and dill.
- Drop a shot of ice-cold pepper vodka and enjoy your borsch in good health!
Nutrition Facts : Calories 138.3, Fat 2.7, SaturatedFat 0.4, Sodium 169.3, Carbohydrate 25.2, Fiber 6.1, Sugar 6.6, Protein 5.5
BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
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