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
CZECH BORSC
A recipe from the Grand Hotel Pupp, Karlovy Vary, Chech Republic back in the bad old days when the hotel was called the Grand Hotel Moskva.
Provided by Member 610488
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut meat into small cubes.
- Cut up fat salt pork and bacon and fry with onions until they are golden.
- Add paprika and meat and fry, turning over constantly, for about 10 minutes.
- Pour in beef stock and simmer gently for 30 minutes.
- Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done (about 30-45 min).
- Add ketchup.
- Whip the cream, season with salt and float on top of each serving.
Nutrition Facts : Calories 799.7, Fat 59.7, SaturatedFat 24.1, Cholesterol 194.1, Sodium 2216.6, Carbohydrate 17, Fiber 5, Sugar 7.5, Protein 48.2
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Traditional red beetroot borscht is typically made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted.
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Main ingredients Beet sour or beetrootsAlternative names Borsch, borshch, borsht, bortschPlace of origin UkraineServing temperature Hot or cold
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