BEETS-WITH-GREENS BORSCHT
Provided by Jane Sigal
Categories dinner, soups and stews, main course
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1 1/2 hours.
- Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into 1/2-inch dice.
- Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 3 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 12 grams
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.
BEET AND BEET GREEN BORSCHT
I've had a few rounds of making borscht, but I really like yellow beets, which we often get at the farmer's markets here, and I don't always like cabbage in it. In this version I take advantage of the lovely tasty beet greens that I used to just toss. I like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.
Provided by MC Baker
Categories European
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Starting with cold water bring beets and potatoes to boil.
- Reduce heat to simmer and cook until firm, but cooked through, ~20 minutes.
- Add carrots, onion, garlic and cook 10 minutes.
- Add remaining ingredients and cook 10 more minutes or until greens have wilted.
- Taste for salt, and add if needed, add lemon juice, stir.
- Pour in bowls and garnish with yogurt and dill.
Nutrition Facts : Calories 77.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 43.2, Carbohydrate 16.4, Fiber 2.5, Sugar 4.6, Protein 3.5
"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).
BEET GREEN BORSCHT
Make and share this Beet Green Borscht recipe from Food.com.
Provided by William Uncle Bill
Categories Vegetable
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 20
Steps:
- In a large frying pan, melt 1/4 cup of margarine or butter.
- Add chopped onions and saute' for 5 minutes but do not brown.
- Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
- In a large cooking pot, add 16 cups of water and bring to boil.
- Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
- When potatoes are tender, remove into a bowl and mash.
- Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
- Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
- Chop beet greens into medium size pieces and add to soup pot.
- Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
- Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
- Remove from heat.
- Add lemon juice and stir well.
- Adjust spices to taste.
- Cover and let sit for 15 minutes before serving.
- Refrigerate any unused portion of soup.
Nutrition Facts : Calories 171.3, Fat 6.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 526.4, Carbohydrate 26.6, Fiber 4.5, Sugar 6.3, Protein 4.1
VEGETARIAN BORSCHT
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 8 main-course servings
Number Of Ingredients 20
Steps:
- Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
- In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes.
- Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
- Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper.
- Pass bowls of chopped dill and sour cream at the table.
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.
RUSSIAN GREEN BORSCHT
Make and share this Russian Green Borscht recipe from Food.com.
Provided by Chocolatl
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place beef in a large pot or Dutch oven.
- Add water, beef base, salt and pepper.
- Cover, bring to a boil, and simmer 1 hour.
- Add parsnips, carrots, leeks, celery and potatoes.
- Cover and simmer 30 minutes more, or until meat is tender.
- Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
- Taste and add sugar if it's too sour.
- Ladle into soup bowls and garnish with sour cream.
Nutrition Facts : Calories 334.1, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.2, Sodium 133.2, Carbohydrate 16.8, Fiber 3.2, Sugar 2.5, Protein 22.3
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.
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
GREEN BORSCHT
A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Posted in response to a recipe request from an online source.
Provided by Molly53
Categories Greens
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a large pot.
- Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
- Reduce heat; cover and simmer for 1 hour.
- Remove from heat and place into a large tureen and stir in the cream; add the dill.
- Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.
CHILLED GREEN BORSCHT
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, appetizer, main course
Time 3h15m
Yield 16 servings
Number Of Ingredients 21
Steps:
- For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains. Remove from the heat, strain and discard the solids.
- For the soup, melt the butter in a large pan. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes. Stir in the potatoes and cook for 5 minutes. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
- Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender. Add 1/8 cup of the dill and cool in the refrigerator. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill. Serve chilled with a dollop of sour cream in each bowl. (The borscht can be made several days ahead.)
More about "beet green borscht food"
BORSCHT WITH BEETS AND BEET GREENS - SHARON PALMER, THE …
From sharonpalmer.com
3.9/5 (26)Total Time 40 minsCategory AmericanCalories 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.
VEGETARIAN BORSCHT (BEET SOUP) RECIPE WITH DILL - EAT …
From eatsimplefood.com
BEET GREENS AND BARLEY BORSCHT - EDIBLE SAN FRANCISCO
From ediblesanfrancisco.com
BORSCHT - WIKIPEDIA
From en.wikipedia.org
DELICIOUS PEPPERY BEET BORSCHT RECIPE - LEARNINGHERBS
From learningherbs.com
BEET BORSCHT | CANADIAN LIVING
From canadianliving.com
VEGAN BORSCHT (BEET SOUP) | HEARTFUL TABLE
From heartfultable.com
COOL AND CREAMY BEET BORSCHT - KATE BATTISTELLI
From katebattistelli.com
BEEF BORSCHT SOUP - Борщ - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
VEGETARIAN BORSCHT - BEET AND BEAN SOUP - GETTYSTEWART.COM
From gettystewart.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
From yummly.com
SUMMER BORSCHT WITH BEET GREENS - COOKING BORSCHT
From cookingborscht.com
BEETS AREN’T JUST FOR BORSCHT ANYMORE. SO GET BACK TO YOUR …
From tabletmag.com
GOLDEN BORSCHT RECIPE | FOOD AS MEDICINE | THE CULINARY CURE™
From theculinarycure.com
BEET BORSCHT SOUP FROM THE OLD COUNTRY - THIS IS HOW I COOK
From thisishowicook.com
RECIPE FOR BEET-RED BORSCHT ⋆ LNLEVERGREENROOM RECIPE FOR BEET …
From lnlevergreenroom.com
BORSCHT IS THE PERFECT COLD-WEATHER COMFORT FOOD YOU NEVER …
From myrecipes.com
GOLDEN BEET BORSCHT | FOOD RENEGADE
From foodrenegade.com
BEETS & GREENS BORSCHT - PRETTYFOOD
From prettyfood.com
VEGETARIAN GREEN BORSCHT (SPINACH SOUP) | MINTY KITCHEN
From mintykitchen.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
BEET BORSCHT WITH SIRLOIN STEAK (MY FAVORITE WAY TO EAT BEETS)
From revivedkitchen.com
BEET-CABBAGE BORSCHT SOUP - A MEAL IN MIND
From amealinmind.com
COOKING BORSCHT • GREEN DIET BORSCHT
From cookingborscht.com
COLD BEET BORSCHT | CANADIAN LIVING
From canadianliving.com
JOAN’S COLD BEET BORSCHT - COOKS WITHOUT BORDERS
From cookswithoutborders.com
RED BORSCHT (BEET SOUP) THE BEST BORSCHT YOU WILL EVER TRY!
From positivepranic.com
UKRAINIAN BORSCHT SOUP (BEET SOUP) - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
WHAT TO EAT WITH BORSCHT? - WHAT TO EAT WITH?
From whattoeatwith.com
BORSCHT WITH BEET GREENS - SOLERANY THE RESTAURANT
From solerany.com
BEST VEGETARIAN BEET BORSCHT RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
TRADITIONAL BORSCHT RECIPE - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
BORSCH: THE SLAVIC SIGNATURE SOUP - FOLKWAYS TODAY
From folkways.today
A CULTURAL HISTORY OF BORSCHT - BABBEL MAGAZINE
From babbel.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