Quick Beet Borscht Food

EASY HOMEMADE BORSCHT RECIPE

Steps:

• Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
• Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
• Chop the potato into a small (¼ inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
• Roughly chop the carrot matchsticks. Add them to the pot. Stir and cover.
• Chop the onion. Add it to the pot. Stir and cover.
• When the broth is done heating, add it to the pot along with the salt and pepper.
• Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
• While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes.
• While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.
• Put a colander over a bowl and pour in the cans of beets. You need the liquid so do not discard it.
• Put the drained beets into a food processor and process until they're in small pieces.
• When the potatoes in the pot are tender add the vinegar, the beets, and the beet liquid and the heated peas and beans. Heat on high until simmering.
• Stir in the remaining dill. Taste and add more vinegar and black pepper as needed.
• Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.

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.

"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).

BEET BORSCHT

Steps:

• Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream.

BORSCHT

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.

BEEF BORSCHT

Steps:

• Preheat oven to 350 degrees F.
• Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
• To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
• Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
• When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
• Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

A BETTER BORSCHT (BEET) SOUP

Steps:

• Place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them. Cover and place over fire until the hocks come to a boil.
• While this is coming to a boil, chop your onions, celery, carrots and beans.
• When the pot has boiled there will be a lot of foam at the top of the pot, Pour everything out and rinse the pot and meat well, then move to step 4. This is so that you don't have floaty things in the soup later (personally I often miss this step and don't mind the results at all). If you decide to miss cleaning everything just move straight to step 4 right away. Otherwise, you need to add 6 cups (or more, you need enough to cover them) clean cold water before step 4.
• Add the garlic, seasonings and the chopped vegetables.
• Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender.
• Remove the pork hock from the pot and cool. Return the stock to the fire and continue simmering until you've moved to the next step. While the pork hock is cooling, chop the potato and prepare the first four beets.
• To prepare the beets, peel them, cut them lengthwise in half (through the stem and top), turn cut side down and slice into 1/8" thin slices across the width of the beet. Lay the slices down and cut these into 1'8" slices across the width of the beet. This method gives the prettiest presentation.
• Add the potato to the pot and return the soup to a slow boil, then add the beet slices. DO NOT LET THE SOUP BOIL ONCE THE BEETS ARE ADDED OR IT WILL LOSE IT'S COLOR.
• While this is coming up to heat, clean the pork hock and return them to the pot. Make sure to get all the ugly bits and fat, but leave the meat as whole as you can, better to shred it in you bowl! Trust me!
• Leave this to simmer very slowly until the potato is cooked and the beets are tender. Meanwhile, chop the beet stalks (if they are tender) and the leaves; and peel and grate the final 2 beets.
• Add the peas and tops/leaves to the pot. When the peas are cooked add the grated beets (this is more to thicken the soup and add back any color that may have been lost before; and also DH loves the addition of shredded beat to this cause that's the way his mom made borscht). Continue to cook VERY SLOWLY.
• Once everything is tender you can finally add the dill and 1/2 teaspoon of sour salt. Tasting is important here, I usually add about 1 1/2 teaspoons of sour salt myself, but I prefer it a bit sour.
• I taste all the way through because I love the way the flavor builds, but it is very important at the end. Adjust the dill, salt and sour salt carefully, with some practice you'll find a soup that everyone loves.
• Add more water if this soup begins looking dry, but it is a thick soup so doesn't require a lot of broth - cream will be added at the table.
• You can park the soup overnight in the fridge and remove all the fat that rises the next day. This soup is excellent on day 1 but even better day 2, and healthier when the fat is removed.
• The broth shouldn't be sweet (the sweetness will happen with every bite) and it should have a bit of a sour tang (I like mine quite sour)and a taste of dill (and quite dilly). The soup SHOULD NEVER be salty because the meat may call for some seasoning in the bowl.
• This soup is better the next day, and may be put in jars and canned (10 minutes in a water bath) or frozen (but I find the beans go off when it's frozen so would leave them out in this case).
• Add sour cream or whipped cream at the table as a garnish. More fresh dill is pretty and tasty as well.
• Ask my friend Katlin - he loves this soup!

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.

QUICK BORSCHT

Steps:

• Heat oil in a large pot then add the butter.
• When butter stops sizzling, add the onion, carrots and celery to the pot and sweat them for 3-5 minutes; then add garlic, apple, potatoes and coleslaw mix. Stir to combine and let saute for another 2-5 minutes.
• Add tomato paste and paprika to the vegetables, and cook for a couple minutes, stirring occasionally.
• Add beets, bay leaves, beef broth vegetable stock cube and water. Bring to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until vegetables are tender. Stir in the sugar and lemon juice, and adjust the salt and pepper to taste.

QUICK AND EASY BORSCHT

Steps:

• In a soup pot, mix together all ingredients except sour cream and dill sprigs.
• Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
• Serve garnished with sour cream and dill sprigs.

QUICK BEET BORSCHT

Steps:

• Dilute the broth using the juice from the red beets instead of water.
• Put aside the beets for other uses.
• Add 1 cup water.
• Cook the borscht for 5 minutes.
• Season.
• Add wine.