German Cabbage Borscht Food

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BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups unsalted chicken stock
1 cup dry white wine
1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
1 large (about 8 ounces) beet, peeled and cut into fine julienne
1 small red onion, peeled and thinly sliced
1 tablespoon balsamic vinegar
Generous pinch of ground cumin
Salt and freshly ground black pepper to taste
Unflavored yogurt or sour cream (about 1/2 cup)

Steps:

  • Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.

CABBAGE BORSCH



Cabbage Borsch image

This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.

Provided by Baby Kato

Categories     Kosher

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

2 -3 lbs blade steaks (cooked and shredded, You may use blade or crossrib roast or steak)
3 cups cold water
2 (28 ounce) cans tomato juice
1 large cabbage, cut into bite size pieces
1 large onion, chopped
3 large carrots, chopped
3 potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon pepper
2 lemons, juice of
4 tablespoons sugar

Steps:

  • Place roast or steak in a big pot.
  • Cover meat completely with water.
  • Cover with lid and let come to a boil.
  • After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
  • Remove meat from pot and shred with fork.
  • Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
  • Season with salt and pepper, add lemon juice and sugar to taste.
  • Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.

Nutrition Facts : Calories 489, Fat 25.7, SaturatedFat 10.2, Cholesterol 81.7, Sodium 967.9, Carbohydrate 43.3, Fiber 7.3, Sugar 22.1, Protein 25

GERMAN/RUSSIAN BORSCHT



German/Russian Borscht image

This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.

Provided by RochelleS

Categories     Vegetable

Time 13h

Yield 14 serving(s)

Number Of Ingredients 17

4 large beets (DO NOT peel and keep leaves for later)
2 tablespoons vinegar
1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
1 large onion, chopped
2 garlic cloves, minced (optional)
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, peeled and chopped
2 bay leaves
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
6 cups water
6 teaspoons chicken bouillon
1/2 head cabbage, chopped
beet leaf, chopped
16 ounces cream or 16 ounces half-and-half
salt and pepper

Steps:

  • Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
  • For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
  • Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
  • If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
  • Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
  • Add beet leaves, cook 5 minutes.
  • Add cream, turn heat off. Salt and pepper to taste. Enjoy!

CABBAGE BORSCHT



Cabbage Borscht image

This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.

Provided by marjorie knight

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

9 cups water
1 Spanish onion, sliced
1 carrot, sliced
1 large cabbage, shredded
2 medium potatoes, peeled and sliced
1 (19 ounce) can tomato juice
1 (28 ounce) can tomatoes
1/2 cup sugar, more if you like it sweet
1/2 cup white vinegar
2 tablespoons butter
2 bay leaves
1/2 teaspoon caraway seed
2 tablespoons chopped parsley (I use dried)
salt and pepper

Steps:

  • Put all ingredients in water, in large pot.
  • Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
  • Season well with salt and pepper.
  • Let sit overnight in refrigerator,this improves the flavor.
  • Remove bay leaf and then reheat.
  • This freezes well.

Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2

CABBAGE BORSCHT MENNONITE SOUP



Cabbage Borscht Mennonite Soup image

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Provided by Alea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

  • Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
  • Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

CABBAGE BORSHT



Cabbage Borsht image

This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.

Provided by STAR20

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

3 pounds bone-in chicken pieces
1 gallon water
1 (10.75 ounce) can condensed tomato soup
1 tablespoon salt
1 large head cabbage, cored and shredded
3 large peeled and diced red potatoes
1 large carrot, diced
1 large onion, chopped
3 bay leaves
2 tablespoons chopped fresh parsley
1 bunch chopped fresh dill

Steps:

  • Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
  • In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 31.3 g, Cholesterol 59.8 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 2.9 g, Sodium 966.3 mg, Sugar 8.2 g

RED CABBAGE BORSCHT



Red Cabbage Borscht image

Make and share this Red Cabbage Borscht recipe from Food.com.

Provided by Lille

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 (14 ounce) can beets
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, finely chopped
1 garlic clove, minced
1 1/2 cups red cabbage, shredded
2 carrots, grated
1 (28 ounce) can tomatoes, chopped
1 cup water
1 (10 ounce) can beef stock, condensed
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
1 teaspoon dried dill weed
salt
pepper
fresh dill (to garnish)
sour cream or yogurt, to serve

Steps:

  • Drain beets and reserve liquid. Chop beets.
  • In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
  • Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.

Nutrition Facts : Calories 91.3, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 184.8, Carbohydrate 14, Fiber 3.2, Sugar 9.2, Protein 2.7

GERMAN CABBAGE BORSCHT



German Cabbage Borscht image

This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..

Provided by Erica_Hildebrand

Categories     Lunch/Snacks

Time 1h30m

Yield 20-25 serving(s)

Number Of Ingredients 12

2 quarts water
1 head cabbage
4 large carrots
5 potatoes
7 onions
4 star anise
15 whole allspice
3 bay leaves
1 bunch dill (I use 1/4 cup)
1 can stewed tomatoes
1 cup whipping cream
1 farmer sausage

Steps:

  • Cut all vegetables into bite size pieces.
  • Cut sausage into ½ inch rounds.
  • Chop cabbage into bite size pieces also.
  • Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
  • Cook for 15 to 20 minutes then add tomatoes and cream.
  • Cook until the vegetables and sausage are tender.

Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7

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