Gorkys Cafe Beet Borscht Food

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BORSCHT



Borscht image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings (about 1 1/4 cups per serving)

Number Of Ingredients 13

1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
1 small red onion, peeled and cut into eighths (about 4 ounces)
2 medium carrots, halved crosswise (about 5 ounces)
1 rib celery, halved crosswise
1 clove garlic, smashed and peeled
1 tablespoon olive oil
2 teaspoons kosher salt
1 sprig rosemary
3 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1/2 cup light buttermilk
2 dashes Worcestershire sauce (less than 1/4 teaspoon)
1 1/2 tablespoons chopped fresh dill

Steps:

  • Preheat oven to 450 degrees F.
  • Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
  • Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
  • Ladle Borscht into bowls and garnish with dill.

Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams

BEET AND BEET GREEN BORSCHT



Beet and Beet Green Borscht image

I've had a few rounds of making borscht, but I really like yellow beets, which we often get at the farmer's markets here, and I don't always like cabbage in it. In this version I take advantage of the lovely tasty beet greens that I used to just toss. I like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.

Provided by MC Baker

Categories     European

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

6 cups water, enough to cover all veggies during cooking
1 bunch red beet, peeled and cubed
1 bunch yellow beet, peeled and cubed
2 bunches beet leaves, chopped in 1/2 inch shreds
2 medium potatoes, peeled and cubed
2 carrots, sliced
3 garlic cloves, smashed and chopped
1/2 onion, small diced
2 tomatoes, diced
1 teaspoon caraway seed
2 teaspoons vegetable bouillon (better than bouillon is great)
1 tablespoon Braggs Aminos
1/4 teaspoon powdered ginger
1/2 lemon, juice of
salt, to taste
1/2 teaspoon pepper (to taste)
1 cup fat free Greek yogurt, garnish
2 tablespoons dill

Steps:

  • Starting with cold water bring beets and potatoes to boil.
  • Reduce heat to simmer and cook until firm, but cooked through, ~20 minutes.
  • Add carrots, onion, garlic and cook 10 minutes.
  • Add remaining ingredients and cook 10 more minutes or until greens have wilted.
  • Taste for salt, and add if needed, add lemon juice, stir.
  • Pour in bowls and garnish with yogurt and dill.

Nutrition Facts : Calories 77.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 43.2, Carbohydrate 16.4, Fiber 2.5, Sugar 4.6, Protein 3.5

ROASTED BEET BORSCHT BORSCH



Roasted Beet Borscht Borsch image

I found this on the Food Network site and decided to give it a try. From Tyler Florence and Food 911, Episode: Tastes of Russia

Provided by Charlotte J

Categories     Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb beet
kosher salt & freshly ground black pepper
6 sprigs fresh thyme, divided
6 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 granny smith apple, peeled
2 tablespoons chopped fresh dill
sour cream, for garnish

Steps:

  • Heat oven to 400 degrees.
  • Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil.
  • Bake until the beets are tender, about 1 hour.
  • Set aside.
  • When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
  • In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
  • Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
  • Add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
  • Remove the thyme sprigs.
  • Put the chopped beets into a blender and add the cooked vegetables and most of the stock.
  • Blend until smooth, add more stock if the puree is too thick.
  • Add the vinegar and honey; season with salt and pepper.
  • Blend again to incorporate flavors.
  • Borscht can be served hot or cold.
  • To make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
  • Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

Nutrition Facts : Calories 283.7, Fat 16.6, SaturatedFat 2.7, Cholesterol 7.2, Sodium 417.7, Carbohydrate 27.1, Fiber 3.2, Sugar 17.6, Protein 7.9

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