Red Onion Borscht Food

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

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.

RED CABBAGE BORSCHT

Steps:

• Drain the beets, saving the liquid. Cut the beets into strips.
• In a large saucepan, melt the butter & cook the onion until softened.
• Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
• Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
• Cover and simmer for about 30 minutes or until the cabbage is very soft.
• Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

RUSSIAN BORSCHT

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.

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.

CLASSIC BORSCHT (RED BEET SOUP)

Steps:

• Peel all vegetables, then grate or slice them. Keep potatoes in cold water to prevent browning.
• Heat a large soup pot (6 Qt) over medium high heat and add 2 Tbsp olive oil.
• Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
• Add 8 cups broth and 2 cups water and bring to a boil. Add potatoes and carrots, simmering for 10-15 minutes until vegetables are tender.
• While vegetables are simmering, put a large skillet over medium high heat and add 2 Tbsp oil.
• Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry for 30 seconds, then transfer contents of skillet to the soup pot.
• When vegetables are adequately cooked, add the cannellini beans with their juice, bay leaves, vinegar, teaspoon salt, pepper, garlic, and chopped dill. Simmer for an additional 2-3 minutes.
• Add more salt and vinegar to taste.

RED CABBAGE BORSCHT

Steps:

• Drain beets and reserve liquid. Chop beets.
• In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
• Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.

RED ONION BORSCHT

Steps:

• Melt butter in a large pot, add onions, beets and vinegar.
• Cook vegetables over low heat, 25-30 minutes or until soft.
• Add flour, cook and stir 1-2 minutes until flour is incorporated.
• Remove pot from heat, gradually add broth while stirring.
• Return pot to stove, increase heat to medium high and bring to a boil.
• Reduce heat, simmer 10 minutes, add port and season with salt and pepper.
• Ladle into soup bowls and top with sour cream and chives.