Beef And Beet Borscht Food

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BEEF AND BEET BORSCHT



Beef and Beet Borscht image

Chef John says "that It was this soup that started his 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." Taken from http://allrecipes.com/Recipe/Beef-and-Beet-Borscht/?prop24=hn_slide1_Beef-and-Beet-Borscht&evt19=1 for play in Culinary Quest.

Provided by Baby Kato

Categories     Vegetable Soup

Time 4h50m

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 qt water
1 onion, chopped
1 c carrot, chopped
1/2 c celery, chopped
1 bay leaf
3 c diced peeled beets
2 c chopped cabbage
1/4 c white vinegar, or to taste
salt and ground black pepper to taste
1 c sour cream, for garnish
2 Tbsp chopped fresh dill, for garnish

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



Beef Borscht image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 10 servings

Number Of Ingredients 19

1/2 pound bacon, diced
1 pound lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dill seeds
2 bay leaves
3 tablespoons red wine vinegar, plus more to taste
2 quarts water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds red beets, greens tops removed, roasted and grated
1 tablespoon vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill

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



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

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.

Nutrition Facts :

BORSCHT WITH BEEF



Borscht with Beef image

Even people who think they don't like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York's Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special.

Provided by Joyce Hendley, M.S.

Categories     Healthy Sirloin Steak Recipes

Time 1h45m

Number Of Ingredients 14

4 teaspoons canola oil, divided
8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
4 medium beets (about 1 pound), peeled and shredded
1 ½ cups shredded cabbage
1 cup shredded carrots
1 cup finely chopped onion
1 cup finely chopped celery
½ cup red wine
6 cups reduced-sodium beef broth
1 cup no-salt-added tomato sauce
1 tablespoon Worcestershire sauce
¼ cup chopped fresh dill, plus more for garnish
½ cup reduced-fat sour cream

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.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 12.7 g, Cholesterol 24.4 mg, Fat 5.6 g, Fiber 3.1 g, Protein 9.9 g, SaturatedFat 1.8 g, Sodium 433.5 mg, Sugar 7.4 g

"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

5 lbs fresh beets (with the tops on)
cold water (to cover the beets by at least 4-6 inches)
2 -3 large onions
3 tablespoons salt
1/4-1/2 cup lemon juice, depending on taste
white pepper (optional/to taste)
1/4 cup honey (optional)
sour cream (optional)

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



Beef Borscht With Sour Cream image

I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Meat

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
1 large marrow, bone
1 tablespoon salt
1 teaspoon salt
1 (16 ounce) can tomatoes, undrained
1 medium onion, peeled &quartered
1 celery, cut up
3 parsley sprigs
6 whole black peppercorns
1 bay leaf
2 cups shredded pared beets (or canned whole beets, NOT pickled)
3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
1 1/2 cups thickly sliced pared carrots
1 cup chopped onion
2 teaspoons dill weed (or 2 tbsp fresh)
1/4 cup cider vinegar
2 tablespoons sugar
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.

Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 4.5, Cholesterol 38, Sodium 847, Carbohydrate 11.2, Fiber 2.2, Sugar 7.7, Protein 11.8

BEEF AND BEET BORSCHT



Beef and Beet Borscht image

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

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

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

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups unsalted chicken stock
1 cup dry white wine
1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
1 large (about 8 ounces) beet, peeled and cut into fine julienne
1 small red onion, peeled and thinly sliced
1 tablespoon balsamic vinegar
Generous pinch of ground cumin
Salt and freshly ground black pepper to taste
Unflavored yogurt or sour cream (about 1/2 cup)

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.

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From foodwishes.blogspot.com


BEEF BEETROOT RECIPE - THERESCIPES.INFO
Beef & beetroot curry recipe | BBC Good Food great www.bbcgoodfood.com. Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste. STEP 3 Heat oven to 160C/140C fan/gas 3.
From therecipes.info


10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
Low-Fat Beef, Cabbage And Beet Borscht Food.com garlic, chopped onion, brown sugar, beetroots, cabbage, extra lean ground beef and 3 more Williams-Sonoma Chilled Beet Borscht With Dill Cream Food.com
From yummly.com


BEEF AND BEET BORSCHT RECIPE – NEUREZEPT
Beef and Beet Borscht Recipe – Allrecipes.com Russia, which has come together for centuries with the interaction of different cultures, has reflected this accumulation on their dishes. Here are the 7 most delicious dishes of Russian cuisine … It includes many dishes of Russian cuisine with its seafood dishes that are consumed from breakfast to dinner, a thousand kinds of herbs and …
From russian.neurezept.com


BORSCHT RECIPE BEEF RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. BORSCHT RECIPE BEEF RECIPES BEEF AND BEET BORSCHT | ALLRECIPES. 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 …
From stevehacks.com


BEET AND BEEF BORSCHT RECIPE - EDIBLE PHILLY
Add the potatoes, beets, salt, pepper, beef stock and beet cooking liquid. Stir to combine and bring to a simmer. Stir to combine and bring to a simmer. Cover the pot and let it cook for 45 to 55 minutes, until the meat is tender and the vegetables are fully cooked.
From ediblephilly.ediblecommunities.com


BEEF AND CABBAGE BORSCHT - CANADIAN LIVING
Food / Beef and Cabbage Borscht; Beef and Cabbage Borscht Sep 30, 2005. By: The Canadian Living Test Kitchen. Share . Beef and Cabbage Borscht Image by: Beef and Cabbage Borscht Author: Canadian Living Beef and Cabbage Borscht Sep 30, 2005. By: The Canadian Living Test Kitchen. Share. Many traditional borschts contain beets, which are …
From canadianliving.com


BORSCHT - ALLRECIPES
Beef and Beet Borscht. Save. Beef and Beet Borscht . Rating: 5 stars 72 . 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. By Chef John. Lithuanian Saltibarsciai (Cold Beet Soup) Save. Lithuanian Saltibarsciai (Cold Beet Soup) Rating: 4.5 stars 27 . This Lithuanian …
From allrecipes.com


BETTER-NEXT-DAY BORSCHT - CANADIAN LIVING
Like many thick soups, borscht is better the day after it's made. This beet and mixed vegetable version is adapted from Savella Stechishin's Traditional Ukrainian Cookery (Trident Press Ltd.) and is a classic soup on the Prairies. Borscht has other versions, some of which use fresh or smoked pork as a base; there are also meatless borschts and even some …
From canadianliving.com


BEEF, CABBAGE AND BEET BORSCHT RECIPE - FOOD NEWS
Add in the garlic, onions and cabbage. Saute/fry over medium heat for 15 min, or possibly till the cabbage is softened; if needed, add in a few Tbsp. water to the pot to prevent sticking. Add in the beef, tomatoes, water, beets, lemon juice and brown sugar.
From foodnewsnews.com


BORSCHT RECIPE USING CANNED BEETS RECIPES ALL YOU NEED IS …
2 cans (14-1/2 ounces each) beef broth: 1 cup shredded cabbage: 1 tablespoon butter: 1 tablespoon lemon juice: Optional: Sour cream and chopped chives or fresh dill sprigs: 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. …
From stevehacks.com


BEEF AND BEET BORSCHT - SOUP/RECIPES | GOODRECIPES.VIP
Add the beef, stock and 1 litre (35 fl oz/4 cups) water and bring to the boil. Reduce the heat and simmer, covered, for 1¼ hours, or until the meat is tender. …
From goodrecipes.vip


BEEF AND BEET BORSCHT | FLUID MOVEMENT + MASSAGE
Try this Beef Borscht and let me know what you think… Ingredients: 1 lb. pasture raised ground beef* 2 Tbsp salt; 3 medium beets; 4 Tbsp olive oil; 1 Tbsp sherry vinegar; 1 eight oz can of tomato sauce; 2 Tbsp butter; 1 medium onion; 2 carrots; 3 medium potatoes; 1/2 a head of small green cabbage; juice from 1/2 a lemon; 2 bay leaves; 1/2 tsp fresh ground pepper; 4 cloves of …
From fluidmassage.com


10 BEST BEET BORSCHT WITH DILL RECIPES | YUMMLY
The Best Beet Borscht With Dill Recipes on Yummly | Beet Borscht Soup, Beef And Beet Borscht, Beet Borscht
From yummly.com


CLASSIC BEEF BORSCHT RECIPE (VIDEO) - FOOD NEWS
Borscht is a soup commonly found in Russia and is made from beets. Borscht is typically made with beef or chicken broth and sometimes you'll find borscht recipes made with beef and cabbage. The consistency of borscht can be smooth and I have also seen versions made with bits of beef, beets, and other vegetables mixed throughout. 2 quarts beef stock 3 tablespoons …
From foodnewsnews.com


BEEF AND BEET BORSCHT RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Beef And Beet Borscht Recipe are provided here for you to discover and enjoy Beef And Beet Borscht Recipe - …
From recipeshappy.com


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