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.
BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (about 1 1/4 cups per serving)
Number Of Ingredients 13
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
HEFTY BORSCHT
Provided by Florence Fabricant
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
- Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
- Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 30 grams, Sodium 1317 milligrams, Sugar 8 grams
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
UKRAINIAN BORSCHT
This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!
Provided by Chef PotPie
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
- Add cabbage and butter, and cook uncovered for about 20 minutes.
- Season to taste.
- Stir in lemon juice.
- Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
- This is better the next day!
Nutrition Facts : Calories 61.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 3.8, Sodium 614.1, Carbohydrate 8.8, Fiber 2.1, Sugar 5.6, Protein 3
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 :
More about "hefty borscht food"
EASY SUPERFOOD RED BORSCH RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (36)Total Time 40 minsCategory SoupCalories 123 per serving
- Fill a large soup pot with 12 cups broth and place over medium/high heat (or use 12 cups water and 4 Tbsp Reduced Sodium Better than Bouillon paste; that's what I use). Toss in the halved onion.
- Add grated beets, toss in a couple bay leaves, 2 large handfuls of chopped kale and the beet greens if you are using them. Stir to combine. Bring to a light boil and continue to cook uncovered 20 minutes. Your veggies should be soft when done. Discard the cooked onion halves if desired.
- Add 1/2 Tbsp lemon juice, 1 Tbsp Mrs Dash (or your favorite seasoning) and 3 Tbsp ketchup. Bring back to a boil and season with salt and freshly cracked black pepper to taste (I used 1/4 tsp freshly ground black pepper and 1 tsp sea salt. Serve with Sour cream or mayo :)
BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (39)Total Time 2 hrs 55 minsCategory Soup, Make-Ahead, BeetPublished Dec 2, 2007
BORSCH - Борщ - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
UKRAINIAN BORSCHT RECIPE (BEET SOUP) - IFOODREAL.COM
From ifoodreal.com
BEST BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BORSCHT RECIPE (ICONIC SOUP MADE EASY!) - VIKALINKA
From vikalinka.com
THIS HEFTY BOWL OF BORSCHT, INCLUDING SOUR CREAM, IS LESS THAN 300 ...
From reddit.com
Reviews 18Install 85
HEALTHY BORSCHT - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
Cuisine Cooking For a Crowd, Quick & EasyTotal Time 40 minsCategory Soup & StewsCalories 71 per serving
BORSCHT | DEFINITION, INGREDIENTS, & FACTS | BRITANNICA
From britannica.com
BORSCHT - EATINGWELL
From eatingwell.com
TRADITIONAL BORSCHT RECIPE | THE SMART SLOW COOKER
From smartslowcooker.com
HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
CLASSIC BORSCHT RECIPE - MOMSDISH
From momsdish.com
MEATY BORSCHT TO ACCOMPANY PINOT NOIR - THE NEW YORK TIMES
From nytimes.com
BORSCHT RECIPE: A HEARTY VEGAN BEET SOUP - DR. AXE
From draxe.com
THERE'S NO ONE BEST BORSCHT - FOOD & WINE
From foodandwine.com
HEFTY BORSCHT - DINING AND COOKING
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love