COLD BORSCHT
Provided by Barbara Kafka
Categories soups and stews, appetizer, side dish
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- Place the beets in an 8-inch-by-8-inch-by-2-inch dish, with the smaller ones toward the center. Cover the dish tightly with microwave-safe plastic wrap. Cook the beets at 100 percent power in a 650- to 700-watt oven for 16 minutes. Prick the plastic to release the steam.
- Remove from the oven and uncover. Allow the beets to stand until cool.
- Wearing rubber gloves to prevent staining your hands, peel and grate the beets. Reserve.
- Combine the vegetable broth, sugar and vinegar in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power for three minutes.
- Remove from the oven and uncover. Stir to dissolve any remaining sugar. Stir in the reserved beets. Refrigerate until cool.
- Stir in the remaining ingredients and season. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 792 milligrams, Sugar 27 grams
COLD RUSSIAN BORSCHT
Can you say 'Delicious?'
Provided by GXO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 2h20m
Yield 6
Number Of Ingredients 8
Steps:
- Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
- Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
- Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g
COLD BORSCHT
Provided by Alex Witchel
Categories dinner, easy, one pot, soups and stews, appetizer, main course
Time 1h
Yield About 2 quarts
Number Of Ingredients 7
Steps:
- Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
- Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 9 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.
COLD BEET BORSCHT (SOUP)
My whole family loves this soup because, it tastes so good and gives you a "refreshing" lift. It was handed down to me from my mom, and I have passed it on to my boys, as both of them enjoy cooking, and trying new things.
Provided by p.burgard
Categories Vegetable
Time 30m
Yield 3 Quarts, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: Keep Buttermilk chilled.
- Cube and boil potatoes in salted water for 15 mins, drain and set aside to
- cool.
- Using a hand grater; finely grate the onion and cucumber into a large bowl.
- Thinly shred the beets, also using the hand grater, and add to bowl.
- Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
- Put some of the boiled potatoes in individual soup bowl, pour soup over, and
- enjoy. (Sometimes, if I have green onions available, I will slice them up
- and saute in margarine, and pour over the potatoes before adding the
- buttermilk.) -- YUMMY!
Nutrition Facts : Calories 671.6, Fat 23.3, SaturatedFat 13.2, Cholesterol 214.7, Sodium 1197.6, Carbohydrate 81.6, Fiber 5.7, Sugar 40.6, Protein 36.1
RUSSIAN BORSCHT
This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!
Provided by Chef PotPie
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
- Add cabbage and butter, and cook uncovered for about 20 minutes.
- Season to taste.
- Stir in lemon juice.
- Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
- This is better the next day!
Nutrition Facts : Calories 61.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 3.8, Sodium 614.1, Carbohydrate 8.8, Fiber 2.1, Sugar 5.6, Protein 3
BORSCHT
Borscht is a classic Eastern and Central European soup that gets its distinct coloring from beets. This soup is fresh and delightful and a family favorite recipe!
Provided by Janelle
Time 3h30m
Number Of Ingredients 23
Steps:
- Melt the butter in a large stock pot over medium heat.
- Add the onion, carrots and bell pepper and sauté until the onion and bell pepper are slightly softened, about 5 minutes.
- Stir in the cabbage, beet and celery and continue to sauté, stirring and tossing occasionally, 10-15 minutes.
- Stir in the apple, potatoes, tomato paste and garlic. Mix well.
- Tie bay leaf and peppercorns in cheesecloth. This is called a bouquet garni. If you don't have cheesecloth, see notes for substitute.
- Add the bouquet garni to the soup pot and bring to a boil.
- Once soup reaches a boil, reduce the heat and simmer, covered, for 20 minutes.
- Add the paprika, salt, 1/4 teaspoon pepper , sugar, dill, parsley, and lemon juice to taste. Let stand for about 2 hours.
- Remove the bouquet garni before serving.
- Serve garnished with extra parsley and dill, if desired, and under no circumstances should you EVER leave out the sour cream! A large dollop stirred into each bowl should do nicely.
Nutrition Facts : Calories 475 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BORSCHT
Categories Garlic Onion Appetizer Beet Carrot Parsnip Cabbage Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 quarts
Number Of Ingredients 17
Steps:
- Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
- Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
- Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.
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