Beet Borscht Food

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BORSCHT RECIPE (BEET SOUP)



Borscht Recipe (Beet Soup) image

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Provided by Holly Nilsson

Categories     Soup

Time 50m

Number Of Ingredients 15

2 tablespoons olive oil
4 red beets (½ inch diced (approx 1 ½ pounds))
2 carrots (½ inch diced)
1 large russet potato (peeled and ½ inch diced)
½ small green cabbage (shaved)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons dill (fresh, minced)
2 tablespoons lemon juice (fresh)
1 teaspoon lemon zest
1 bay leaf
kosher salt (to taste)
black pepper (to taste)
sour cream (optional, for serving)

Steps:

  • Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
  • Cook for 10 minutes to slightly soften the vegetables.
  • Add in the garlic and saute for 30 seconds or until fragrant.
  • Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  • Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
  • Serve with a dollop of sour cream on top.

Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten Bio & Top Recipes

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

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.

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

CLASSIC BORSCHT RECIPE (BEET SOUP)



Classic Borscht Recipe (Beet Soup) image

Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h10m

Number Of Ingredients 16

3 medium beets (peeled and grated)
4 Tbsp olive oil (divided)
8 cups chicken broth (+ 2 cups water)
3 medium yukon potatoes (peeled and sliced into bite-sized pieces)
2 carrots (peeled and thinly sliced)
2 celery ribs (trimmed and finely chopped)
1 small red bell pepper (finely chopped, optional)
1 medium onion (finely chopped)
4 Tbsp ketchup or 3 Tbsp tomato sauce
1 can white cannelini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar (or to taste)
1 tsp sea salt (or to taste)
1/4 tsp black pepper (freshly ground)
1 large garlic clove (pressed)
3 Tbsp chopped dill

Steps:

  • Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
  • Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
  • Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
  • While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
  • When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

EASY HOMEMADE BORSCHT RECIPE



Easy Homemade Borscht Recipe image

Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever - ready in under 15 minutes! Listen to me explain briefly about how to make this quick and delicious soup, with some great tips along the way, by clicking the play button below: [sc name="borschtrotd"][/sc]

Provided by Christine Pittman

Categories     Entrée

Time 25m

Number Of Ingredients 13

4 cups low or no-sodium vegetable or chicken broth
2 Tbsp. neutral oil (like vegetable or grape seed)
1 medium potato
1 cup carrot matchsticks
1 small onion
½ tsp. salt
¼ tsp. coarse black pepper
1 cup frozen green peas
1 cup frozen cut green beans
2 big handfuls of fresh dill
2 (15 oz.) cans "original cut" beets
2 tsp. white vinegar
6 Tbsp. whipping cream or sour cream to serve

Steps:

  • Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
  • Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
  • Chop the potato into a small (¼ inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
  • Roughly chop the carrot matchsticks. Add them to the pot. Stir and cover.
  • Chop the onion. Add it to the pot. Stir and cover.
  • When the broth is done heating, add it to the pot along with the salt and pepper.
  • Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
  • While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes.
  • While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.
  • Put a colander over a bowl and pour in the cans of beets. You need the liquid so do not discard it.
  • Put the drained beets into a food processor and process until they're in small pieces.
  • When the potatoes in the pot are tender add the vinegar, the beets, and the beet liquid and the heated peas and beans. Heat on high until simmering.
  • Stir in the remaining dill. Taste and add more vinegar and black pepper as needed.
  • Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.

Nutrition Facts : Calories 297 calories, Sugar 6.2 g, Sodium 1002.5 mg, Fat 7.8 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 48.2 g, Fiber 13 g, Protein 11.1 g, Cholesterol 19 mg

BEET BORSCHT



Beet Borscht image

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

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
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. 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

BORSCHT



Borscht image

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

4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled
1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table
2 tablespoons plus 2 teaspoons kosher salt
3 tablespoons unsalted butter
2 stalks celery, halved lengthwise and thinly sliced crosswise
2 leeks (white part only), halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1/4 teaspoon caraway seeds
1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped
9 cups beef broth
Freshly ground black pepper
1/4 to 1/3 cup sour cream
2 tablespoons chopped fresh dill

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.

"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).

BORSCHT



Borscht image

Borscht recipe for hearty and flavorful Russian soup that gets it's gorgeous color from fresh roasted beets. A classic beet soup recipe.

Provided by Joanie Zisk

Categories     Main Dish

Time 1h30m

Number Of Ingredients 14

3 - 4 large beets
3 tablespoon olive oil
Kosher salt and pepper
1 medium onion (, chopped)
2 carrots (, chopped)
1 stalk celery (, chopped)
3 cups gold potatoes (, peeled and diced (about 2 1/2 ))
2 cloves garlic (, chopped)
6 cups chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon allspice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon sour cream

Steps:

  • Preheat the oven to 400 degrees F.
  • Scrub the beets and put each beet on a separate square of aluminum foil; Use 1 tablespoon of the olive oil and drizzle a little bit over each beet. Season with a pinch of salt and pepper. Wrap the beets loosely with the foil.
  • Transfer the wrapped beets to a baking sheet and roast for 50-60 minutes.
  • Remove from the oven and let the beets cool so they're easier to handle.
  • When the beets have cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off.
  • Chop up the beets into 1/2-inch pieces and set aside.
  • In a large pot over medium heat, add the remaining 2 tablespoons of the olive oil. Put in the onions, carrots, celery and potatoes and cook, stirring until softened, about 10 minutes.
  • Add the garlic and cook for a minute more.
  • Add the chicken broth and the beets and simmer until beets are completely tender, about 10 minutes.
  • Add the thyme and the allspice and continue simmering for another 10 minutes.
  • Use an immersion blender to puree the soup. If you don't have an immersion blender, a regular blender will work just fine and puree in batches.
  • Blend until smooth, adding more broth if the puree is too thick.
  • Stir in the vinegar and honey and season with salt and pepper to taste.
  • Top with sour cream and serve.

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 :

CLASSIC BORSCHT (RED BEET SOUP)



Classic Borscht (Red Beet Soup) image

Borscht is one of the best ways to enjoy beets. Serve it as a main dish with hearty peasant bread or as a starter for a leisurely meal. Your family will love the taste and you'll feel good about all the healthful ingredients. Enjoy!

Provided by Norann Oleson

Categories     Soups

Time 1h10m

Yield 10

Number Of Ingredients 16

3 medium-size beets, peeled and grated
3 medium golden potatoes peeled and sliced into bite-sized pieces
2 carrots peeled and thinly sliced
2 celery ribs trimmed and finely chopped
1 small red bell pepper finely chopped, optional
1 medium onion finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
4 Tbsp olive oil divided
8 cups chicken broth + 2 cups water
1 can white cannellini beans, juice included
2 bay leaves
2 Tablespoons white vinegar (or to taste)
1 teaspoon sea salt
pinch of black pepper
1 large garlic clove, minced
3 Tablespoons chopped dill

Steps:

  • Peel all vegetables, then grate or slice them. Keep potatoes in cold water to prevent browning.
  • Heat a large soup pot (6 Qt) over medium high heat and add 2 Tbsp olive oil.
  • Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
  • Add 8 cups broth and 2 cups water and bring to a boil. Add potatoes and carrots, simmering for 10-15 minutes until vegetables are tender.
  • While vegetables are simmering, put a large skillet over medium high heat and add 2 Tbsp oil.
  • Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry for 30 seconds, then transfer contents of skillet to the soup pot.
  • When vegetables are adequately cooked, add the cannellini beans with their juice, bay leaves, vinegar, teaspoon salt, pepper, garlic, and chopped dill. Simmer for an additional 2-3 minutes.
  • Add more salt and vinegar to taste.

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

This beet and cabbage borscht is packed with red beets, onions, cabbage, and white beans, perfect for a cold winter night.

Provided by Molly Watson

Categories     Side Dish     Appetizer     Lunch     Dinner     Soup

Time 3h

Yield 16

Number Of Ingredients 12

1 cup dried cannellini beans (or other small white beans)
6 large beets (about 2 pounds)
2 tablespoons olive oil (vegetable oil, or butter)
2 medium onions (halved and thinly sliced)
1 teaspoon salt (plus more to taste)
Optional: 3 cloves garlic (minced)
1 head green, Savoy, or Napa cabbage (cored and thinly sliced or shredded)
2 teaspoons caraway seeds
8 cups chicken broth (or beef or vegetable broth)
Optional: lemon juice (to taste)
Garnish: plain yogurt , sour cream, or crème fraîche
Garnish: fresh dill (chopped)

Steps:

  • Gather the ingredients.
  • Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
  • Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
  • Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
  • Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
  • In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
  • Add garlic, if using, and cook until fragrant, about 1 minute.
  • Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
  • Add caraway seeds and grated beets. Stir to combine.
  • Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

Nutrition Facts : Calories 91 kcal, Carbohydrate 13 g, Cholesterol 3 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 2 g, ServingSize 16 bowls (16 servings), UnsaturatedFat 0 g

ROASTED BEET BORSCHT



Roasted Beet Borscht image

Provided by Tyler Florence

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled
2 tablespoons chopped fresh dill
Sour cream, for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Scrub the beets and put them on a large piece of aluminum 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. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
  • In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
  • To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

BEET BORSCHT



Beet Borscht image

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

4 medium beets, shredded
1 medium onion, chopped
2 medium potatoes, shredded
1/4 head cabbage, shredded
1 (14 ounce) can pork and beans
1 (14 ounce) can diced tomatoes
1 (14 ounce) can yellow beans
1 (10 ounce) can consomme
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill
salt and pepper
2 tablespoons sugar
2 tablespoons white vinegar

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

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

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

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

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.

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  • In a large heavy-bottomed pot melt the butter over medium-high heat. Once the foaming subsides, add the onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.


BORSCHT RECIPE - EATINGWELL
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil.
From eatingwell.com
5/5 (6)
Total Time 30 mins
Category Healthy Soup Recipes
Calories 160 per serving
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
  • Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.


8 HEALTH BENEFITS OF EATING BORSCHT SOUP ...

From drhealthbenefits.com
Estimated Reading Time 4 mins
  • Reduces blood pressure. For those who are having high blood pressure, eating of borscht can be a treatment of that condition which has been proven by a study published by American Heart Association Journal in 2013 with title Hypertension.
  • Protect heart and liver. According to a 2007 study from Semmelweis University’s Department of Medicine in Budapest, Hungry, it discovered that benefit of eating borscht promotes the health of the liver.
  • Improves and protects digestive system. The other benefit of betaine is to increase stomach acids levels, which makes borscht soup is suitable for those who are with deficient stomach acid.
  • Cleans blood. Beetroot is main ingredient in borscht soup and it provides more red blood cells and also helps the blood to be cleaned. Within that benefit, some people use borscht soup as anemia treatment.
  • Reduces the risk of cancer. Cancer is a disease that can be prevented by high of antioxidants and it can be found in borscht soup. Moreover, it is due to betaine or kind of phytonutrients which have the benefits as anti-inflammatory and support for detoxification.
  • Supports healthy skin. Vitamin C is a vitamin that has been known for the benefits of healthy skin or beauty and you can also read in vitamin c 1000 mg benefits.
  • Helps in lose weight. Since beets as main recipe of borscht soup are less in fats, it is very suitable for those who want to lose weight. Beets, only contain 0.2 grams of fat in 100 gram of beets and it is the reason why beets or borscht soup can be used as diet treatment.
  • Reduces the risk of diabetes. Almost all of the vegetables are less in glucose including for beets in borscht soup. Glucose, is one of the main reason of diabetes and you can prevent it by eating borscht soup.


BEET SOUP RECIPE - UKRAINIAN BORSCHT | THE FOOD BLOG
Add vegetable stock, and bring to a boil. Add beets, cabbage, and carrots. Bring back to a boil, then reduce heat to a simmer. Cover and allow to simmer 15 minutes, or until all …
From thefoodblog.net
4.9/5 (15)
Total Time 45 mins
Category Soup
Calories 139 per serving


HEARTY VEGAN BEET BORSCHT – BLUEPRINT NUTRITION
This hearty vegan beet borscht tastes delicious and also provides nutrient-rich foods to nourish you and your family this winter. (And I think it would be Oma-approved). …
From blueprintnutrition.ca
Estimated Reading Time 5 mins


STEP-BY-STEP AUTHENTIC UKRAINIAN BORSCHT ... - …
Season borscht with vinegar, garlic, sugar and pepper. Stir, turn off heat and let borscht stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and …
From ifoodreal.com
5/5 (61)
Calories 174 per serving
Category Soup
  • Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
  • In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.


SIMPLE VEGETARIAN BORSCHT (INSTANT POT OR STOVE-TOP ...
Brown the onions, stirring 4-5 minutes. Lower heat to medium and add garlic, saute 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat. Add broth …
From feastingathome.com
4.8/5 (36)
Calories 171 per serving
Category Soup
  • Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.
  • Add the broth and tomato paste, spices, salt and pepper. Give and stir and press “cancel” button.
  • Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally release for 5 minutes then place kitchen towel over the pressure release button and turn to manually release. Once the float valve drops, open the lid.


BORSCHT RECIPE (RUSSIAN-STYLE BEET SOUP)
Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally. While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely …
From anediblemosaic.com
Ratings 11
Calories 293 per serving
Category Main Course, Soup
  • Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
  • Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
  • While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
  • Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.


BORSCHT WITH BEETS AND BEET GREENS - SHARON PALMER, THE ...
In my vegan, gluten-free recipe for Borscht with Beets and Beet Greens, I reserve one of the most nutritious parts of the beet—the greens—to add a touch of pungent, green …
From sharonpalmer.com
3.9/5 (26)
Total Time 40 mins
Category American
Calories 56 per serving
  • Prepare beets by cutting off leaves at top, trimming, removing roughy, woody spots, and scrubbing well. Slice into matchstick pieces. Reserve tops, including stems and leaves.
  • Measure olive oil into a large pot. Heat olive oil and add sliced beets, carrots, garlic, and onions. Sauté, stirring occasionally for 8 minutes.
  • Add cabbage, water, bullion base, and bay leaves. Stir well, cover with a lid, and cook for 20 minutes, until all vegetables are tender.
  • Meanwhile, coarsely slice beet leaves and stems. Add to soup with lemon juice. Cover and cook for 2 minutes, just until leaves are wilted but bright green. Add black pepper to taste. Remove and discard bay leaves.


BEEF, BEET AND CABBAGE BORSCHT - FOOD AND WINE
Directions. prepare the short ribs. Step 1. In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and …
From foodandwine.com
3/5
Total Time 4 hrs
Servings 6-8
  • In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.
  • Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.


BEEF BORSCHT SOUP - Борщ - PETER'S FOOD ADVENTURES
Beet Borscht Soup Variations. There are borscht variations across Eastern Europe that make it with fish, chicken, pork, various vegetables and different spices. There are many proper classic red beet borscht recipes out there, all having a common thread across our shared ancestry. Borscht should have great meaty soup base made from scratch ...
From petersfoodadventures.com
5/5 (2)
Category Dinner, Soup


VEGETARIAN BORSCHT RECIPE | FOODAL
The mere thought of the intensely purple broth sends a tidal wave of comfort through my ocean of food memories. In the midst of each sweltering North Carolina summer, my dad would stand barefoot in front of the blender, pulsing a batch of his beloved borscht. His was a quick-fix combination of cucumbers, onion, and beets buzzed until smooth. It was delicious …
From foodal.com
Cuisine Vegetarian
Total Time 1 hr
Category Soup
Calories 161 per serving


UKRAINIAN BEEF BORSCHT (VIDEO) - TATYANAS EVERYDAY FOOD
Sear the meat all over for 7 to 8 minutes until well-browned, seasoning with salt and black pepper. Next, add in the beef broth, all the herbs and spices. Stir the soup together with a large spoon, cover and reduce heat the to low. Braise the meat for 1 …
From tatyanaseverydayfood.com
Category Dinner, Lunch, Soup And Salad


BORSCHT RECIPES - FOOD & WINE
Chunky Borscht. Chunky Borscht. Go to Recipe. Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and ...
From foodandwine.com
Estimated Reading Time 2 mins


BEET SOUP BORSCHT - HALENDA’S FINE FOODS
A traditional Ukrainian favourite comfort food, Borscht is a healthy and nutritious soup that is packed with protein, iron, carotene, vitamin C and potassium. This deep ruby red soup is easy to make and jam packed with flavour. If you have never made borscht before, I recommend wearing gloves when grating your beets. Beets stain and red hands can be hard to explain!
From halendas.com
Estimated Reading Time 1 min


10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
Canned Beet Borscht Recipes 75,394 Recipes. Last updated Jan 10, 2022. This search takes into account your taste preferences. 75,394 suggested recipes. Beet Borscht Ciao. cold water, small yellow onion, beets, crushed tomatoes, pepper and 7 more. Beet Borscht The Harvest Kitchen. creme fraiche, celery, heavy cream, extra-virgin olive oil, carrots and 7 more . Beet …
From yummly.com


BEET BORSCHT RECIPES ALL YOU NEED IS FOOD
Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is …
From stevehacks.com


INA GARTEN BEET BORSCHT RECIPES
Ina Garten Beet Borscht Recipes BEET AND CABBAGE BORSCHT. Provided by Food Network. Categories appetizer. Time 40m. Yield 4 servings. Number Of Ingredients 9. Ingredients; 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 ...
From tfrecipes.com


BORSCHT: THE FAVORITE JEWISH SOUP - AISHCOM
Beet borscht is also a quintessential food for the holiday of Shavuot, seven weeks after Passover. It’s customary to eat dairy foods on Shavuot, and the smetana sour cream customarily served with borscht made it a perfect food for the festival. Since it’s forbidden to heat liquid on Shabbat, eating cold beet soup – served with a dollop of sour cream – was the perfect dish …
From aish.com


GOLDEN BEET BORSCHT - FOOD RENEGADE
Add the beets, carrots, potatoes, celery, and onions, along with the salt and pepper. Stir and let cook for about 5 minutes, uncovered. Add the garlic and half of the dill. Cook for 5 minutes more. Add the chicken broth, water, bay leaves, caraway seed, and vinegar to the vegetables. Cover and reduce heat to low.
From foodrenegade.com


10 BEST CANNED BEET BORSCHT RECIPES - YUMMLY
Canned Beet Borscht Recipes 75,484 Recipes. Last updated Feb 02, 2022. This search takes into account your taste preferences. 75,484 suggested recipes. Beet Borscht Ciao. fresh dill, pepper, small yellow onion, crushed tomatoes, cold water and 7 more. Beet Borscht The Harvest Kitchen. large garlic cloves, extra-virgin olive oil, creme fraiche, fresh dill and 8 …
From yummly.com


FOOD WISHES VIDEO RECIPES: BEEF BORSCHT – YOU REALLY CAN’T ...
3 cups sliced beets. 2 cups chopped cabbage. salt and pepper to taste. 1/4 cup white vinegar, or to taste. sour cream and dill or chive to garnish. *This soup doesn't require a lot of thought. Simply simmer everything until tender! View the complete recipe. Save.
From foodwishes.blogspot.com


BORSCHT - BEET SOUP — ZUNSOL FARMS
Borscht is Russian or Ukrainian (up for debate) beet soup that is delicious with a beautiful dark red color when finished. If you have never tried borscht before, stop scrolling through other recipes, rest assured you have found tonight’s perfect dinner. This soup is a delicious treat that can be topped with sour cream and microgreens of your choosing. Classic …
From zunsolfarms.com


BEET BORSCHT - EDIBLE SOUTH SHORE & SOUTH COAST
Instructions. Select a large soup pot and heat the water to boiling over high heat. Add 2 teaspoons of salt and the potatoes and reduce to a simmer. Meanwhile, warm half the olive oil in a saute pan over medium-high heat. Add the onion and cook, stirring, until golden.
From ediblesouthshore.com


BEET BORSCHT - CANADIAN LIVING
Food / Beet Borscht; Beet Borscht Jul 8, 2013. By: Rheanna Kish and The Test Kitchen. Share. Beet Borscht IMAGE Image by: Beet Borscht IMAGE Author: Canadian Living Beet Borscht Jul 8, 2013. By: Rheanna Kish and The Test Kitchen. This recipe is featured on: 17 Freezer-Ready Recipes, Tips and Tricks; Share. Some weeks you need a big-batch soup to …
From canadianliving.com


FOOD: BRING ON THE BORSCHT! | FOOD | MONTROSEPRESS.COM
Borscht (Russian beet soup) 4 small beets —shredded. 3 medium carrots —shredded . 1 small red or green cabbage — shredded (around 4 cups) 4 cups water. 4 cups beef stock (“Better than ...
From montrosepress.com


COLD BEET BORSCHT - THE WANDERING CHEW – JEWISH FOOD ...
Place the grated beets in a large pot, cover with 8 cups of water, and place over medium-high heat. Bring to a simmer and cook for 15-20 minutes, until the beets are fork-tender. Add in the lemon juice, sugar, and salt, and cook for another 25 minutes. Remove the borscht from the heat and let it cool in the pot.
From wanderingchew.ca


BORSCHT - ALLRECIPES
6. This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.
From allrecipes.com


EASY BORSCHT RECIPE CANNED BEETS WITH INGREDIENTS ...
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 …
From tfrecipes.com


BEST SUMMER BORSCHT RECIPES | BAREFOOT CONTESSA | FOOD ...
Step 2. In a large bowl, whisk together 1 ½ 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 a small to medium dice. Add the beets, cucumber, scallions and ...
From foodnetwork.ca


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