EASTER WHITE BORSCHT
Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.
Provided by Jeff Popple
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
- Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
- Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
- Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.
Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g
BORSCHT
Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
- Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
- Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.
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
WHITE BORSCHT
This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!
Provided by Gabrielle Hamilton
Categories dinner, lunch, sausages, soups and stews, appetizer, main course, side dish
Time 1h30m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
- While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
- Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
- In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
- Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
- Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
- Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
- Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
- Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
- Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
- Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.
POLISH WHITE BORSCHT (BIALY BARSZCZ)
This recipe contains no beets, but for some reason is still called borscht. It does contain kielbasa, hard cooked eggs, and potatoes! Adapted from Sarah Karnasiewicz, Los Angeles Times.
Provided by threeovens
Categories Polish
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
- Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
- Drain kielbasa, reserving the cooking liquid separately.
- Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
- Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
- Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
- Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
- In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
- Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
- Thin soup with water if needed.
- Peel the eggs and roughly chop them as a garnish for the soup.
Nutrition Facts : Calories 285.9, Fat 20, SaturatedFat 8.8, Cholesterol 152.2, Sodium 774.9, Carbohydrate 14.8, Fiber 1.2, Sugar 2.9, Protein 12.3
WHITE BORSCHT
Make and share this White Borscht recipe from Food.com.
Provided by Molly53
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place water in a large pan.
- Add sausage and bring to a boil over high heat.
- Reduce heat to low-simmer and cook, covered, for 30 minutes.
- Remove sausage, reserving cooking liquid, and set sausage aside to cool.
- Add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer.
- In a medium bowl, combine milk and egg.
- Gradually whisk in flour and stir until smooth.
- Add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base).
- Slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened.
- Add salt to taste.
- Serve with reserved Polish sausage.
- May also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish.
Nutrition Facts : Calories 364.3, Fat 25.5, SaturatedFat 9.9, Cholesterol 100.4, Sodium 870.2, Carbohydrate 14, Fiber 0.1, Sugar 7.9, Protein 18.9
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