SUMMER BORSCHT
Provided by Ina Garten Bio & Top Recipes
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
BORSCHT I
This is the best borscht I have ever eaten. Double the recipe, because it freezes well.
Provided by DeeDee Henderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
- Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
- Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
- Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 23.6 g, Cholesterol 25.5 mg, Fat 9.3 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 898 mg, Sugar 4.7 g
BORSCHT
Categories Soup/Stew Onion Potato Vegetable Appetizer Sauté Dinner Beet Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.
- While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.
BORSCHT
Provided by Noah Bernamoff
Categories Soup/Stew Appetizer Vegetarian Root Vegetable Beet Boil Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 21
Steps:
- Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
- Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.
BEAUTIFUL BORSCHT SALMON
Plate up a palette of pretty colours. Rich orange grilled salmon, raspberry red borscht sauce, bright white crème fraiche, deep green dill sprigs. A dish that will delight your taste buds as well as your eyes. Lovely served with fresh steamed haricots verts and lemon rice. The recipe makes 8 servings. But do not worry if you are cooking for 2 or 4. Any unused borscht sauce is easily thinned to soup consistency and very flavourful the next day. Enjoy your borscht again hot or as a beautiful cold summer soup!
Provided by Debs Recipes
Categories Very Low Carbs
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Step 1 is good to do in advance. Place beet in a pot of boiling water and cook uncovered 15 minutes until semi-tender; remove from heat, cover pot, and allow beet to steam another 15 minutes; remove beet from hot water with slotted spoon; once cool, peel and dice beet.
- Steps 2 and 3 may also be done in advance. Saute aromatic shallots, carrot, and celery in olive oil until semi-tender; stir in cabbage and garlic; add diced beet, broth, bay leaf, and peppercorns; adjust heat, cover pot and gently simmer for one half hour until vegetables are tender.
- Remove from heat; discard bay leaf and peppercorns; add salt, dill, and red wine vinegar; puree sauce in blender or food processor until smooth; stir in crème fraiche; taste and adjust seasonings as desired. Borscht sauce may be served hot or cold; keep heated in saucepan until serving time; or chill sauce in refrigerator.
- While borscht sauce is cooking, rub salmon fillets on both sides with olive oil; sprinkle salmon with garlic salt and pepper; grill fillets 4-5 minutes per side until done. To serve, plate each salmon fillet, then top with 1/4 cup (hot or cold) borscht sauce, additional crème fraiche, and sprigs of fresh dill. A beautiful presentation your dinner guests will not soon forget!
- This recipe makes just over 2 cups borscht sauce. Canned broth may be used to thin any unused sauce to preferred soup consistency. Stir in broth and reheat, or enjoy a cold summer soup. Very delicious the next day!
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.
BORSCH
Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread
Provided by Olia Hercules
Categories Soup
Time 2h20m
Number Of Ingredients 16
Steps:
- To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
- Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
- Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
- Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium
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