Mushroom And Beet Borscht Food

MUSHROOM AND BEET BORSCHT

Steps:

• Place dried mushrooms in a bowl and pour on 3 cups boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze mushrooms over the strainer to extract any remaining flavorful liquid. Rinse mushrooms in several changes of water, and chop.
• While mushrooms are soaking, combine beets, sliced garlic and 1 quart of water in a saucepan and bring to a boil. Add 1 teaspoon salt and the sugar, reduce heat and simmer uncovered for 30 minutes.
• Remove beets from water using a slotted spoon or skimmer and transfer to a bowl; allow to cool until you can handle them. Cut into small dice or into julienne (about 1/4-inch wide by 1 inch long). Add enough of the broth from the beets to the mushroom broth to make 6 cups combined broth.
• Heat oil over medium heat in a large, heavy soup pot or Dutch oven and add onion, carrots and celery. Cook, stirring, until just tender, about 5 minutes, and add a generous pinch of salt and the minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add white mushrooms. Cook, stirring often, until mushrooms begin to sweat. Add chopped dried mushrooms, the 6 cups combined mushroom and beet broth, the simmered beets and the bouquet garni. Bring to a boil, add salt to taste, reduce heat, cover and simmer 30 minutes.
• Add chopped beet greens and simmer another 5 minutes. Stir in vinegar. Taste and adjust seasonings. Remove bouquet garni, stir in chopped parsley and serve, garnishing each bowl with a generous dollop of yogurt if desired.

VEGETARIAN BORSCHT

Steps:

• Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
• Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
• In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

BEEF AND BEET BORSCHT

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.

RUSSIAN CABBAGE BORSCHT

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

BEET AND CABBAGE BORSCHT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
• Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

SAUERKRAUT AND RED BEET BORSCHT

Steps:

• Wash, peel, and chop beets into bite sized pieces.
• In a large heavy skillet melt 2 tablespoons butter and add beets, sugar, tomato paste. Brown for a minute and add lemon juice. Saute a few minutes more and cover and let the beets simmer in juices until cooked through.
• Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy.
• Add sauerkraut and chicken stock and cook until the sauerkraut is tender. Add red beet mixture and stir until blended. If beets are still not done all the way bring soup to a low boil until cooked.
• Remove soup from stove and can add sour cream to make it a lighter rose color or wait and garnish with a dollop of sour cream after ladeling soup into bowls. Sprinkle parsley over the top and serve with slices of dark chewy bread.

MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT

Steps:

• Boil water in stock pot.
• To prepare beets: Wash beets well, scrubbing away dirt and sand.
• Trim the root and stem ends and discard.
• Cut in large (2-3 inch) slices.
• Add to water: beets, onion, lemon juice, salt, and sugar.
• Boil 1 hour, let beets cool and peel.
• Chop coarsely in food processor, and return to broth.
• Place pot in refrigerator until cold.
• 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
• Ladle cold borscht over hot potatoes and serve with sour cream on the side.

"BASIC" BEET BORSCHT

Steps:

• Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
• **Option:mince removed beet tops to add later.
• Scrub the beets well.
• In a large pot, add beets and cover with cold water (about 3/4 full).
• Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
• Remove the beets from the water; save the water from the beets ("beetjuice").
• Remove the skins from the beets.
• Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
• Peel and grate the onion.
• Grate the beets (can use food processor for grating onion and beets).
• Put the grated onion and beets into the pot with the strained beet juice.
• **Option:you can add the finely chopped/minced beet tops, if you want to use them.
• Bring all to a quick boil.
• Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
• Serve, garnished with a dollop of sour cream (optional).

VESELKA'S FAMOUS BORSCHT

Steps:

• To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
• Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
• Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
• Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
• When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
• To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
• To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
• To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY

Steps:

• Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
• Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
• Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
• In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
• Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
• Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
• Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
• Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
• Enjoy!

VEGETARIAN BORSCHT

Steps:

• Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
• In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes.
• Add the beets, carrots, parsnips, celery root, 8 cups water and the mushroom soaking liquid. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid, and stir back into the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried mushrooms, and simmer for 5 minutes or until all the vegetables are tender.
• Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass around bowls of the chopped dill and sour cream for garnish