BEEF AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
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 :
HOT BORSCHT
This is from a funny, old cookbook that looks like a coloring book. Never mind that. My husband was educated in Russia and says this is not exactly authentic, but look good. According to him, the borscht he saw prepared was made using a huge marrow bone that was dragged out every time because it was "still good". They built some kind of contraption with a large stick and string so the marrow bone was easily pulled out of the soup for another use.
Provided by threeovens
Categories Vegetable
Time 2h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
- Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
- Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
Nutrition Facts : Calories 213.4, Fat 15.2, SaturatedFat 6.1, Cholesterol 41.4, Sodium 747.9, Carbohydrate 8.6, Fiber 2, Sugar 5.5, Protein 10.8
HOT BEEF BORSCHT WITH SOUR CREAM
Steps:
- FOR STOCK:
- Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
- Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
- FOR BORSCHT:
- Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
- Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
- Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
- Ladle borscht into bowls. Top each with dollop of sour cream and serve.
BEEF BORSCHT WITH SOUR CREAM
I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05
Provided by Amis227
Categories Meat
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- First Day:.
- Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
- Cover and bring to a boil; skim the surface.
- Reduce heat; simmer, covered one hour.
- Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
- Remove from heat.
- Lift out the beef; set aside.
- Remove marrow bone and discard.
- Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
- Return the soup and beef to the kettle.
- Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
- Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
- Remove from heat and refrigerate over night.
- Day Two:.
- Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
- Top each serving with a spoonful of sour cream and garnish with snipped dill.
- I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.
Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 4.5, Cholesterol 38, Sodium 847, Carbohydrate 11.2, Fiber 2.2, Sugar 7.7, Protein 11.8
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