BEEF AND BEET BORSCHT
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
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
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 STEW
I once had a Russian roommate. When he learned that I had never tried Borscht stew, that it was my dad's favorite thing when I was growing up, and, that I loved beets, he immediately called his mom and got their family recipe. He made the soup, which also included potatoes, but I leave those out. Either way, when I finally got to taste it, I was a big fan! I absolutely love this stew now, and make it at least once every winter. I prefer to leave out the beef and potatoes, but those are optional add-ins.
Provided by Darci Juris @keepitinthekitchen
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- Bring 2 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
- Transfer meat to work surface; trim fat and chop meat; transfer to bowl and set aside.
- Add remaining 2 cups broth, beets, potatoes and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
- Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.
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
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
BORSCHT STEW
This isn't the traditional borscht consomme, with just beets, this is a stew, full of delicious root vegetables, comfort in the winter when you want something hearty and flavourful
Provided by MummaKat
Categories Polish
Time 4h30m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown the sliced onions in hot beef drippings in a large saucepan. Cut the beef into 2" cubes, discarding as much fat as possible, then add to the browned onions and quickly sear on all sides, adding a little more drippings if necessary, but try to use as little fat as possible.
- Add the salt, pepper, herbes de provence, and bay leaf. Cover with water about 1/2" above meat. Bring to a boil, skimming off all froth that rises to the surface, then simmer for 2 hours or until the meat is tender.
- Melt butter in another large saucepan. Cut the carrots, leek, and turnip into 1/4" slices and add to the sizzling butter.
- Stir for 2 minutes, then add the shredded cabbage. Simmer uncovered for 10 minutes. Lift the cooked meat out of the stock and add to the fried vegetables. Strain the stock and add it to the meat and vegetables. Simmer for 2 hours.
- Shred the beets with a coarse grater or food processor and add 3 minutes before you are ready to serve the soup, then reheat. Taste and adjust the seasoning if necessary. Add the sour cream and serve hot with an additional fluff of sour cream if desired.
Nutrition Facts : Calories 585.7, Fat 36.2, SaturatedFat 18.7, Cholesterol 196.3, Sodium 429.4, Carbohydrate 15.3, Fiber 4.5, Sugar 8.2, Protein 52.3
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