Beef And Beet Borscht Food

BEEF AND BEET BORSCHT

Steps:

• 1. 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.
• 2. 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.
• 3. Serve garnished with sour cream and dill.

BEEF BORSCHT

Steps:

• Preheat oven to 350 degrees F.
• Place the bacon 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 cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
• To the fat in the pan, add the onions and carrots, 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 pan. Return the meat to the pot and add the water, salt, and pepper and bring to 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 knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
• When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
• Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

BORSCHT WITH BEEF

Steps:

• Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
• Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
• Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
• Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.

"BASIC" BEET BORSCHT

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).

BEEF BORSCHT WITH SOUR CREAM

Steps:

• First Day:.
• Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
• Cover and bring to a boil; skim the surface.
• Reduce heat; simmer, covered one hour.
• Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
• Remove from heat.
• Lift out the beef; set aside.
• Remove marrow bone and discard.
• Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
• Return the soup and beef to the kettle.
• Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
• Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
• Remove from heat and refrigerate over night.
• Day Two:.
• Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
• Top each serving with a spoonful of sour cream and garnish with snipped dill.
• I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.

BEEF AND BEET BORSCHT

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.

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.