FOUR-GENERATIONS BORSCHT
Steps:
- 1. Season blade roast with salt and pepper, add to heavy dutch oven with 250ml of beef stock. Roast at 325F for 40min and then for approx. 2 more hours at 250F. Until connective tissue is soft and melted, but meat is not mushy. When cooled, shred/chop meat into large cubes (approx 5cm x 2cm). Reserve cooking liquid and add to borscht at any time in the cooking process. 2. Bring stock to boil and add first group of aromatic ingredients (dill stems, spices, lemon etc.) boil, covered, for 20min or until flavours have diffused into beef stock. Strain beef stock. Return to simmer. 3. -Add Spanish onion, once soup has returned to simmer, simmer, covered, for 10 min. -Add tomatoes and beets, once soup has returned to simmer, simmer, covered, for 3min. -Add carrots, once soup has returned to simmer, simmer, covered, for 3min. -Add cabbage, once soup has returned to simmer, simmer, covered, for 4min. -Add potato, once soup has returned to simmer, simmer, covered, for 8 min or until potato almost cooked. -Add chopped dill, simmer 2min. -Add cooked beef from step 1, simmer 1min. -Add lemon juice, salt to taste 4. Serve immediately or remove from heat and cool for later use. Do not allow the vegetables to be overcooked with prolonged heating. Serve with spoonfuls of sour cream, and rich yeast buns. Alternatively, sour cream can be added directly into soup before serving, 1 tbsp per 200mL of soup.
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.
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 :
INSTANT POT BORSCHT
Make and share this Instant Pot Borscht recipe from Food.com.
Provided by strawberrybird
Categories Meat
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix beets with a little oil to coat and season with salt. Wrap in foil packet.
- Mix carrots and sweet potatoes with a little oil to coat and season with salt. Wrap in a second foil packet.
- Place meat, broth, tomatoes, and onion in instant pot. Put foil packets on top.
- Set for 55 minutes. Natural pressure release for 15 minutes.
- Remove foil packets and open carefully, transferring contents to instant pot. Stir gently. Season with salt and pepper to taste. Serve with sour cream if desired.
Nutrition Facts : Calories 605.8, Fat 19.3, SaturatedFat 7.2, Cholesterol 217.9, Sodium 711, Carbohydrate 32.4, Fiber 6.8, Sugar 13.7, Protein 77.8
MOM'S SAUERKRAUT BORSCHT
Another of my mom's borscht recipes, and a favourite with our family. It is tangy, spicy and served with warm buns, a great hearty meal.
Provided by valandsnoopy
Categories Low Protein
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.
More about "four generations borscht food"
BORSCHT - WIKIPEDIA
Borscht (English: / ˈ b ɔːr ʃ, ˈ b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia.In English, the word "borscht" is most often …
From en.wikipedia.org
Main ingredients BeetrootAlternative names Borsch, borshch, borsht, bortschPlace of origin RussiaServing temperature Hot or cold
From en.wikipedia.org
Main ingredients BeetrootAlternative names Borsch, borshch, borsht, bortschPlace of origin RussiaServing temperature Hot or cold
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From amazon.ca
Reviews 417Format PaperbackAuthor Tatyana Nesteruk
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Step 1. Add salt to 8 cups (2 L) water. Cook peeled and shredded beets for 30 minutes. Step 2. Add carrots, onion, potato and celery; simmer for 30 minutes. Step 3. Add vinegar, tomatoes, tomato soup and dill; simmer for about 15 minutes. (Add peas and/or beans, if you like.) Cook until vegetables are tender.
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First, prepare the broth. Wash the meat, put it in a pot and pour in cold water. When the beef boils, remove the foam and cook the broth for another 20 minutes.
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Instructions. Fill a large pot of water (2 quarts and boil). Once boiling, gently put the stew meat in the water. The meat will start to foam, take the foam off the top and then reduce the heat and cook it for 2 or more hours. The longer you cook it the softer the meat will become and more favorable your soup will be.
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POPULAR VEGAN AND VEGETARIAN CUISINE OF ... - VEGAN TREKKER
Borscht is one of the most popular dishes in Ukraine. There are mainly three varieties of borscht. One of them is the red borscht, the most beloved of all. You can prepare traditional Ukrainian borscht with cabbage, beets, carrots, parsley, and with potatoes. People prepare red borscht not only as a daily dinner, but also for Christmas, wedding ...
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Most likely, beetroot borscht was made by ethnic Ukrainians living under Russian rule east of the Dneiper in the late 17th or early 18th century. Their method was relatively simple. Once the beet sour had been prepared, it was diluted with water, then put into a clay pot and brought to the boil.
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Cover and cook over medium heat for about 10 minutes. Uncover, and cook 5 more minutes. At this point, everything is cooked, but you need to check potatoes and beets. Using a slotted spoon, find a piece of potato and beet and check how soft it is with a knife.
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CLASSIC BEEF BORSCHT - SWEET & SAVORY
Make the soup. Add potatoes, celery, cabbage and bay leaf into the broth and continue to cook until potatoes are tender. Once the potatoes are cooked, add carrot and beets mixture, lemon juice, dill (or parsley) and freshly ground black pepper. And gently simmer for about 5 minutes.
From sweetandsavorybyshinee.com
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Chop coarsely in food processor, and return to broth. Place pot in refrigerator until cold. 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
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Borscht is one of the most recognizable words in the world. A hearty soup served in all regions of the Former Soviet Union. From the nobles to the peasants, borscht has graced the tables of generations of Russians, Ukrainians and many other Easter European cultures.. Regional politics aside, the history of borscht is quite difficult to trace. Most gastronomic …
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When I used to be round 4 years outdated, my mother and father made the last word leap of religion and booked a one-way ticket out of the crumbling USSR to a rustic the place the common summer season temperature might warmth a borscht soup. When my grandparents joined us a couple of years later, they tried to maintain their Ukrainian and Russian food …
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BORSCHT SOUP (VEGETARIAN, GLUTEN-FREE, PALEO)
Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the heat off and taste for salt. Depending on the stock used, you might need to add another pinch of salt. The soup should taste a little sweet but still savoury with a little acidity from the vinegar. Potatoes should be nice and soft.
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From canadiancookingadventures.com
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BORSCHT RECIPE - BBC FOOD
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