BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))
Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com
Provided by Alan Leonetti
Categories European
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta 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 continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot 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 pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a 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 fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
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
TRADITIONAL RUSSIAN BORSCHT
Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.
Provided by Sommer Clary
Categories Stew
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.
Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1
BORSCHT II
This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
- Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 13.5 g, Cholesterol 59.6 mg, Fat 14.6 g, Fiber 3 g, Protein 24.9 g, SaturatedFat 4.8 g, Sodium 774.7 mg, Sugar 9 g
BORSCHT BURGERS
I know everyone doesn't like beets, but if you do try this burger! The burger is seasoned with garlic and Worcestershire sauce and topped with sliced beets and a goat cheese and dill mixture.
Provided by threeovens
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the ground beef, 1/3 cup parsley, garlic, and Worcestershire sauce; form into 4 patties.
- Heat a skillet over medium high heat; season patties with salt and pepper and cook, in skillet, for 6 to 8 minutes, turning once.
- Meanwhile, crumble goat cheese into a bowl; stir in sour cream, thyme, dill, lemon zest, and 1 tablespoon parsley.
- Place cooked beef patty on bottom bun, top with beet slices, goat cheese mixture, red onion slice, lettuce, then roll top.
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.
MOM'S BORSCHT
This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well.
Provided by Lazarus
Categories Clear Soup
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
- Add remaining ingredients to dutch oven, then add beef/onion mixture.
- Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.
BEEF BORSCHT
Steps:
- Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil. Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.
- See all 50 Easy Soups
BOBCHA'S POLISH BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield About 8-10 cups for 4 servings
Number Of Ingredients 10
Steps:
- In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
- When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread
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.
BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (about 1 1/4 cups per serving)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
- Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
- Ladle Borscht into bowls and garnish with dill.
Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams
BORSCHT WITH MEAT
I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.
Provided by Robert Bodensteiner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 10h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
- Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
- Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
- To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 14.8 g, Cholesterol 92.7 mg, Fat 37.4 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1499.2 mg, Sugar 6.9 g
More about "borscht burgers food"
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE
From ifoodreal.com
BORSCHT RECIPE WITH MEAT - NATASHASKITCHEN.COM
From natashaskitchen.com
THE ULTIMATE BORSCHT RECIPE • WALKERLAND
From walkerland.ca
BEEF AND CABBAGE BORSCHT | CANADIAN LIVING
From canadianliving.com
BORSCHT IS THE GREATEST RECIPE OF ALL TIME - BON APPéTIT
From bonappetit.com
HOT UKRAINIAN BORSCHT RECIPE (WITH BEETS, BEEF, PORK, AND …
From seriouseats.com
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN …
From melissaknorris.com
BORSCHT - WIKIPEDIA
From en.wikipedia.org
Main ingredients BeetrootAlternative names Borsch, borshch, borsht, bortschPlace of origin UkraineServing temperature Hot or cold
BEEF BORSCHT - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
BURGER RECIPES: BORSCHT BURGER (REVISED)
From burgerbase.com
WHAT DOES BORSCHT TASTE LIKE? 5 COMMON TYPES - TASTYLICIOUS
From tastylicious.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BORSCHT HEALTH BENEFITS – IS BORSCHT HEALTHY AND NUTRITIOUS?
From adamkempfitness.com
BEST BABA’S BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST BOWL OF BORSCHT I EVER HAD | FOOD & WINE
From foodandwine.com
BEST BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEEF BORSCHT SOUP - Борщ - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
BURGER RECIPES: BORSCHT BURGER
From burgerbase.com
BORSCHT RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
WHAT TO EAT WITH BORSCHT? - WHAT TO EAT WITH?
From whattoeatwith.com
BORSCHT - CTV
From more.ctv.ca
BORSCHT RECIPE - BBC FOOD
From bbc.co.uk
HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
FROM BORSCH TO BURGERS: A CROSS-CULTURAL MEMOIR - GOODREADS
From goodreads.com
A CULTURAL HISTORY OF BORSCHT - BABBEL MAGAZINE
From babbel.com
BEST SUMMER BORSCHT RECIPES | BAREFOOT CONTESSA | FOOD NETWORK …
From foodnetwork.ca
GROUND BEEF BORSCHT RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN BORSCHT (UKRAINIAN BEETROOT SOUP) - HAVOC IN THE KITCHEN
From havocinthekitchen.com
BORSCHT WITH BEEF RECIPE | EATINGWELL
From eatingwell.com
BORSCHT BURGERS | HONEY DINNER, SUMMER FUN FOOD, BORSCHT
From pinterest.com
BORSCHT IS THE PERFECT COLD-WEATHER COMFORT FOOD YOU NEVER …
From myrecipes.com
DON'T SERVE BORSCHT WITHOUT THIS TRADITIONAL SIDE DISH
From mashed.com
WHAT TO SERVE WITH BORSHCHT? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
BORSCHT BURGERS - EASTERN EUROPEAN RECIPES
From fooddiez.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