KYERA'S HEARTY BEEF BORSCHT
My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.
Provided by K. Lea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 6h55m
Yield 16
Number Of Ingredients 14
Steps:
- Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
- Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
- Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 16 g, Cholesterol 68.8 mg, Fat 11 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 333.2 mg, Sugar 5.8 g
MEATY UKRAINIAN BORSCHT
Steps:
- In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.
HEARTY BORSCHT
This is a version of Borscht that my Mother's Polish family has made for many generations. I remember HATING this soup as a kid, but now that I am all grown up, I can't get enough of it! Funny how your tastes change! I have seen this soup done many different ways, but I prefer this recipe because of how hearty it is. I know...
Provided by Catherine Badowski
Categories Vegetable Soup
Time 3h
Number Of Ingredients 16
Steps:
- 1. Combine all stocks in large soup pot. Add chicken, carrots, celery, and parsnips. Bring to a low simmer until chicken is cooked, skimming the top of the soup to remove "foam" and blood. Chicken is done when juice from chicken runs clear when punctured with a fork. Remove cooked chicken and parsnips, discard.
- 2. While soup base is simmering, wash potatoes and boil with skins on in a separate pot. Potatoes are done when skins begin to crack and is somewhat tender to a fork. Strain and set aside to cool. Once cooled, peel skin (should pull away easily)and cut into 1 inch cubes. Add to soup base after chicken and parsnip have been removed.
- 3. Remove beet stems from beets (set aside) and boil beets until fork tender in another separate pot. Strain and let cool. Once cooled, remove outer layer of beet and slice into "small frech fries". Add to soup.
- 4. Saute chopped onion in small saute pan with 1 tbs. butter until tender, set aside.
- 5. Rinse beet leaves and stems, and chop into 1 inch pieces. In large saute pan, add remaining butter and cook until leaves are wilted and stem is tender.
- 6. Add onion, stem/leaf mixture, sliced garlic, fresh dill and parsley, salt and pepper to taste as well as the white vinegar to taste. Let soup slowly cool on stove to let flavors combine.
- 7. When ready to serve, add a dollop of sour cream and accompany with some rustic, fresh rye bread.
HEART HEALTHY BORSCHT WITH BEEF
Whether it originates in Germany, Russia or the Ukraine, borsch is borszcz is borscht! It's hearty and heart healthy beet soup (or stew if you prefer). I prefer to make it as a stew as it then sticks to the bones as one might say here in the below zero tundra. Borscht can be made with of without meat and with or without the rice wine vinegar and tomatoes/paste. How much or little one adds of these ingredients can alter its taste significantly. Necessary however are the beets, potatoes, celery, carrot and cabbage. This recipe works best served hot with a dollop of fat-free yogurt and a little extra parsley on top along with some oyster crackers. Make a lot, you'll want to have more than one bowl.
Provided by DayJahView
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Add all ingredients to a slow cooker. Simmer on high ( about 4 to six hours) until vegetables are tender stirring occasionally. Serve hot with a dollop of plain fat-free yogurt, extra parsley seasoning and either oyster crackers or rye bread. Enjoy!
Nutrition Facts : Calories 225.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 27.6, Sodium 635, Carbohydrate 34.5, Fiber 6.7, Sugar 11.3, Protein 13.1
BORSCHT
Make and share this Borscht recipe from Food.com.
Provided by Garnet
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown bacon well but not crisp.
- Add onions, potatoes, carrots and saute for 5 minutes.
- Fill dutch oven 1 1/2 inches from the top with water.
- Add salt, pepper and shredded beets.
- Cook 20 minutes on medium heat.
- Add vinegar and cook until vegetables are tender.
- About 30 to 45 minutes.
- This is best if refrigerated over night, then served.
Nutrition Facts : Calories 596.9, Fat 34.5, SaturatedFat 11.4, Cholesterol 51.4, Sodium 3052.5, Carbohydrate 57.3, Fiber 8.8, Sugar 9.7, Protein 15.4
BORSCHT
Provided by Noah Bernamoff
Categories Soup/Stew Appetizer Vegetarian Root Vegetable Beet Boil Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 21
Steps:
- Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
- Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.
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BORSCHT • SIMPLE FOOD AFFAIR
From simplefoodaffair.com
Cuisine EuropeanTotal Time 1 hr 50 minsCategory Main Course
- Start by peeling the Beets and cutting them into a medium dice. Cut the Potatoes into a medium dice slightly larger than the Beets.
- Start by heating up the pot over a medium high heat, add the Olive Oil and allow it a minute to heat up. Add the Onion and a pinch of Salt, stir to coat with the Oil, allow to cook for 1-2 minutes then add the Garlic.
- Season to taste with some more Salt & Pepper and ladle into your serving bowls. Top with a nice size dolop of Sour Cream and sprinkle with a generous pinch of Fresh Dill.
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