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.
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
RUSSIAN BORSCHT
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
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 :
EASY HOMEMADE BORSCHT RECIPE
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
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
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
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
BORSCHT II
Borscht is like chili; there's no one recipe for it. This recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional. My mother did get it from a Russian coworker. It is the borscht I grew up with and I love it.
Provided by E and C
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours.
- Half an hour before serving, remove beets, keeping the broth at a simmer.
- When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper.
- Serve, garnished with a dollop of sour cream and/or some snipped chives.
FOR HOME CANNING: CABBAGE BORSCH
Make and share this For Home Canning: Cabbage Borsch recipe from Food.com.
Provided by michEgan
Categories One Dish Meal
Time 1h15m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired.
- In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.
- Ladle hot soup into hot jars, leaving 1/2 head space.
- Adjust the lids.
- Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
- Makes 8 pints.
Nutrition Facts : Calories 106.3, Fat 0.7, SaturatedFat 0.2, Sodium 343.7, Carbohydrate 24.8, Fiber 6, Sugar 16.6, Protein 4
GERMAN BORSCHT
A traditional soup made from smoked Ham Hocks and vegetables with interesting spices. Very flavorful.
Provided by Diane
Categories Soups, Stews and Chili Recipes
Time 2h20m
Number Of Ingredients 20
Steps:
- In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
- Boil until the ham hocks fall off the bones
- If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
- Remove the soup bones if desired.
- Return the pot to the stove and heat it to medium heat.
- Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
- Put in the potato chunks and boil additional 20 minutes.
- Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.
Nutrition Facts : Calories 218 calories
CLASSIC BORSCHT RECIPE
This super simple recipe for classic borscht is packed with tender bone-in beef, beets, potatoes, & veggies. Hearty & healthy, the leftovers are to-die-for!
Provided by Natalya Drozhzhin
Categories Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes.
- In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth. Drain and rinse beans and add them to the pot. Cook the soup for 20 minutes.
- Drain and rinse beans and add them to the pot. Simmer for another 15 minutes.
- Add in the sliced potatoes to the pot and simmer them for another 15 minutes.
- After the potatoes are almost done cooking, add in the sliced cabbage to the pot. Next, add in the ground pepper, salt to taste, vinegar and ketchup. Let the borscht simmer for 10 more minutes.
- Serve the borscht with a dollop of sour cream or mayo. Enjoy!
Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 1110 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
BORSCH
Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread
Provided by Olia Hercules
Categories Soup
Time 2h20m
Number Of Ingredients 16
Steps:
- To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
- Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
- Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
- Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium
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.
More about "borscht recipe for canning food"
BORSCHT RECIPE - HOW TO MAKE TRADITIONAL UKRAINIAN …
UKRAINIAN BORSCHT SOUP (WITH BEEF) - FOOD MEANDERINGS
From foodmeanderings.com
- Add 4 cups of water to broccoli slaw and cook in microwave safe bowl with lid for 10 minutes in microwave, removing and stirring during cooking time (at halfway point – 5 minutes). Drain when done.
- Add all the remaining ingredients (except evaporated milk and Greek yogurt/sour cream) to large pot and bring to a boil on high on stove top.
CHUNKY BORSCHT RECIPE - FOOD & WINE
From foodandwine.com
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.
- Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.
BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE ...
From eatingeuropean.com
- Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes.
- Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);
- Place your vegetables and soaked mushrooms* (see notes below) in the large pot, cover with 10 cups of water, add a tablespoon of salt, bay leaves, and allspice and boil for about 30 minutes, uncovered;
BORSCHT RECIPE WITH MEAT - NATASHASKITCHEN.COM
From natashaskitchen.com
- Wash meat in cold water, cut into 1" pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any foam that rises to the top.
- Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
- In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
INSTANT POT BORSCHT RECIPE - PRESSURE COOKER BORSCHT
From happyfoodstube.com
- Pour the oil in to the inner pot of your instant pot. Peel and dice the onion and throw it into the pot.
- Press the SAUTE function and adjust to HIGH (if you have such option on your IP). Let it saute. Now you will be cutting/shredding/dicing the veggies in stages and adding them to the pot.
- Peel the carrots and cut into small pieces (I cut them in half lengthwise, then again in half and cut into tiny pieces). When ready, add them to the pot. Stir.
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
- Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
BORSCHT FROM HOME-CANNED BEETS - HEALTHY CANNING
FERMENTED BORSCHT - MEATS AND SAUSAGES
From meatsandsausages.com
EASY RECIPES FOR BORSCHT WITH CANNED BEETS | BRYONT BLOG
From bryont.net
10 BEST CANNED BEET BORSCHT RECIPES - FOOD NEWS
From foodnewsnews.com
DOUKHABOUR BORSCHT : CANNING
From reddit.com
COLD BORSCHT RECIPE CANNED BEETS | ST. PETERSBURG FOODIES
From stpetersburgfoodies.com
EASY BORSCHT RECIPE CANNED BEETS RECIPES ALL YOU NEED IS …
From stevehacks.com
CANNING BORSCHT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CANNING BORSCHT? - HOUZZ
From houzz.com
BORSCHT RECIPES | FOOD & WINE
From foodandwine.com
INSTANT POT BORSCHT - FOOD RECIPES
From recipes.studio
BORSCHT RECIPE USING CANNED BEETS RECIPES ALL YOU NEED IS …
From stevehacks.com
BORSCHT - JENNIFERSKITCHEN
From jenniferskitchen.com
CANNING BEETS AND HOW TO PRESSURE CAN BEET SOUP AKA ...
From canningdiva.com
CABBAGE BORSCH RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.ca
POLISH BEET SOUP RECIPE (BARSZCZ CZYSTY CZERWONY)
From thespruceeats.com
BORSCHT IS THE GREATEST RECIPE OF ALL TIME - BON APPéTIT
From bonappetit.com
10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
From yummly.com
BEST BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BORSCHT RECIPE - BBC FOOD
From bbc.co.uk
10 BEST CANNED BEET BORSCHT RECIPES - YUMMLY
From yummly.com
CLASSIC RED BORSCHT | BORSCH RECIPE (BEET SOUP) - NATASHA ...
From youtube.com
CANNING QUESTIONS - NEW CANNER, PLEASE ASSIST =)
From gardenweb.com
BORSCHT - ALLRECIPES
From allrecipes.com
BEST BABA’S BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEET BORSCHT - CANADIAN LIVING
From canadianliving.com
THE ULTIMATE BORSCHT RECIPE - WALKERLAND
From walkerland.ca
10 BEST BORSCHT SOUP CANNED BEETS RECIPES - FOOD NEWS
From foodnewsnews.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