BEEF AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))
Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com
Provided by Alan Leonetti
Categories European
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
- Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
- Cook until soft, about 4 minutes.
- Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
- Add the red wine vinegar and stir to deglaze the pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a boil.
- Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil.
- Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
"BASIC" BEET BORSCHT
Make and share this "Basic" Beet Borscht recipe from Food.com.
Provided by Dee514
Categories Onions
Time 55m
Yield 1 Pot of Borscht, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
- **Option:mince removed beet tops to add later.
- Scrub the beets well.
- In a large pot, add beets and cover with cold water (about 3/4 full).
- Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
- Remove the beets from the water; save the water from the beets ("beetjuice").
- Remove the skins from the beets.
- Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
- Peel and grate the onion.
- Grate the beets (can use food processor for grating onion and beets).
- Put the grated onion and beets into the pot with the strained beet juice.
- **Option:you can add the finely chopped/minced beet tops, if you want to use them.
- Bring all to a quick boil.
- Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
- Serve, garnished with a dollop of sour cream (optional).
ROASTED BEET BORSCHT
"This dish has an early sweetness that people love, and the fuchsia color is a real showstopper," says Tyler.
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
- Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
- Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
- To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.
BEEF BORSCHT
Steps:
- Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.
- See all 50 Easy Soups
BEET AND CABBAGE BORSCHT
Steps:
- Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
BEET BORSCHT
This version of beet borscht is an adaptation from a renowned local Ukrainian restaurant. Quick and easy to make, this soup is hearty and delicious the day you make it, but if you can stand to wait it is even better the next day. Because I like to make soup in larger quantities, I usually double this recipe and it will then yield enough for plenty of leftovers.
Provided by Brenda Z
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream.
Nutrition Facts : Calories 223.4, Fat 1.6, SaturatedFat 0.6, Cholesterol 5.2, Sodium 657.9, Carbohydrate 46.9, Fiber 10.6, Sugar 12.2, Protein 9.6
FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY
Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream
Provided by Rie McClenny
Yield 10 servings
Number Of Ingredients 20
Steps:
- Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
- Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
- Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
- In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
- Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
- Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
- Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
- Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
VESELKA'S FAMOUS BORSCHT
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Provided by Tom Birchard
Categories Beet Summer Fall Appetizer Dinner Celery Cabbage Potato Pork Wheat/Gluten-Free
Yield 8 first course, or 4-6 main course servings
Number Of Ingredients 13
Steps:
- To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
- Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
- Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
- Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
- When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
- To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
- To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
- To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Onion Potato Side Quick & Easy Beet Winter Cabbage Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 2
Number Of Ingredients 11
Steps:
- In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.
QUICK BEET BORSCHT
I adopted this recipe from the zaar account in Feb/05. It looked like something I would like to make and enjoy eating.
Provided by Winnipeg Mel
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dilute the broth using the juice from the red beets instead of water.
- Put aside the beets for other uses.
- Add 1 cup water.
- Cook the borscht for 5 minutes.
- Season.
- Add wine.
Nutrition Facts : Calories 44, Fat 0.1, Sodium 44.7, Carbohydrate 6.7, Fiber 1.6, Sugar 4.6, Protein 0.9
More about "basic beet borscht food"
BORSCHT - WIKIPEDIA
From en.wikipedia.org
BORSCHT RECIPE (BEET SOUP) {EASY TO MAKE} - SPEND …
From spendwithpennies.com
EASIEST BORSCHT RECIPE - COOKTHESTORY
From cookthestory.com
BASIC BEET BORSCHT RECIPE | CDKITCHEN.COM
From cdkitchen.com
AUTHENTIC BORSCHT, PALEO-STYLE - JANE'S HEALTHY KITCHEN
From janeshealthykitchen.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN BORSCHT
From melissaknorris.com
GOLDEN BEET BORSCHT | FOOD RENEGADE
From foodrenegade.com
BEST SUMMER BORSCHT RECIPES | BAREFOOT CONTESSA | FOOD NETWORK …
From foodnetwork.ca
BEST VEGETARIAN BEET BORSCHT RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BORSCHT RECIPE USING CANNED BEETS RECIPES ALL YOU NEED IS …
From stevehacks.com
THE MINIMALIST; THE BEST A BEET CAN HOPE FOR - THE NEW YORK …
From nytimes.com
VEGETARIAN BORSCHT (BEET SOUP) RECIPE WITH DILL - EAT SIMPLE FOOD
From eatsimplefood.com
EASY UKRAINIAN BORSCHT RECIPE : 6 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
HOW TO MAKE AN AUTHENTIC BORSCHT | BEET SOUP RECIPE | BESOS, ALINA
From besosalina.com
BEEF BORSCHT SOUP - Борщ - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
SIMPLE VEGETARIAN BORSCHT (INSTANT POT OR STOVE-TOP) - FEASTING AT …
From feastingathome.com
CLASSIC BEEF BORSCHT - SWEET & SAVORY
From sweetandsavorybyshinee.com
BEET BORSCHT WITH SIRLOIN STEAK (MY FAVORITE WAY TO EAT BEETS)
From revivedkitchen.com
THE BEET GOES ON: UNESCO DESIGNATION SETS OFF NEW SPARRING IN …
From rferl.org
BORSCHT IS THE PERFECT COLD-WEATHER COMFORT FOOD YOU NEVER …
From myrecipes.com
BEEF AND CABBAGE BORSCHT | CANADIAN LIVING
From canadianliving.com
COOL AND CREAMY BEET BORSCHT - KATE BATTISTELLI
From katebattistelli.com
BORSCHT - CTV
From more.ctv.ca
RECIPE FOR BEET BORSCHT - FOOD NEWS
From foodnewsnews.com
BEET BORSCHT: A RECIPE FOR TRADITIONAL, HEALTHY FOOD | SIMPLE, …
From simplegoodandtasty.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE
From ifoodreal.com
10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
From yummly.com
COLD BEET BORSCHT | CANADIAN LIVING
From canadianliving.com
BORSCHT RECIPE / 42+ BASIC FOOD VIDEOS - FOOD LION LIVINGSTON TN
From foodlionlivingstontn.foodtaobao.com
COOKING BORSCHT • FERMENTED BEETS
From cookingborscht.com
BORSCHT WITH BEEF RECIPE - EATINGWELL
From eatingwell.com
WHOLE-BEET BORSCHT RECIPE | MYRECIPES
From myrecipes.com
CHILLED BEET SOUP (COLD BORSCHT) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL BORSCHT RECIPE - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love