VEGETARIAN BORSCHT
A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 43.8 g, Cholesterol 2.1 mg, Fat 6.1 g, Fiber 12.9 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 134.7 mg, Sugar 6.9 g
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.
BEET AND CABBAGE BORSCHT
Steps:
- Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
RED CABBAGE BORSCHT
This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)
Provided by Sweet PQ
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
RED CABBAGE BORSCHT
Make and share this Red Cabbage Borscht recipe from Food.com.
Provided by Lille
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 91.3, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 184.8, Carbohydrate 14, Fiber 3.2, Sugar 9.2, Protein 2.7
RED ONION BORSCHT
A pal made this for a book group (we'd read a Russian novel) and I LOVED IT. Hope you enjoy... it has tang, depth, yum-appeal.
Provided by Cascofog
Categories Vegetable
Time 1h
Yield 5 Cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 5-6 qt pan over medium heat; add onions, vinegar, beets. Cook, stirring often until onions are soft but not brown (25-30 minutes). Add the flour and stir over heat until bubbly. Remove from heat and slowly stir in broth. Return pan to heat stir in wine or port while heating to a boil, stirring occasionaly. Once boiling, reduce to a simmer for 10 minutes. Season with salt and pepper, and serve with sour cream or plain yogurt. Voila. Serves 8.
Nutrition Facts : Calories 176.1, Fat 5.3, SaturatedFat 0.8, Sodium 39.2, Carbohydrate 24.2, Fiber 3.4, Sugar 10.9, Protein 2.8
RED ONION BORSCHT
Make and share this Red Onion Borscht recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154.5, Fat 5.3, SaturatedFat 2.9, Cholesterol 10.2, Sodium 807.5, Carbohydrate 17, Fiber 1.8, Sugar 7.3, Protein 6.5
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 "red onion borscht food"
EASY SUPERFOOD RED BORSCH RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (31)Total Time 40 minsCategory EasyCalories 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 :)
RED BORSCHT RECIPE - KATE WINSLOW | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hr
- Heat the olive oil in a large pot over moderate heat. Add the carrots and onions and cook, stirring occasionally, until softened, about 10 minutes. Push the vegetables to one side of the pot and add the tomato paste. Cook, stirring constantly, until the paste is fragrant and turns a shade or two darker, about 1 minute. Add the caraway seeds and stir everything together.
- Add the beets, cabbage and water. Bring to a boil, then reduce heat to moderately low and simmer until vegetables are tender, about 45 minutes. Season to taste with the vinegar, salt and pepper.
HOW DOES RUSSIAN BORSCH DIFFER FROM UKRAINIAN? - RUSSIA …
From rbth.com
HOW TO MAKE TRADITIONAL UKRAINIAN BORSCHT - MELISSA K.
From melissaknorris.com
RED BORSCH – UKRAINIAN FOOD RECIPES
From ukrainianfoodrecipes.com
BORSCHT - WHAT JEW WANNA EAT
From whatjewwannaeat.com
BORSCHT - WIKIPEDIA
From en.wikipedia.org
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE
From ifoodreal.com
RED BORSCHT | RECIPE | KITCHEN STORIES
From kitchenstories.com
RED AS RED CAN BE - BORSCH - AZ COOKBOOK
From azcookbook.com
POLISH RED BORSCHT RECIPE (BARSZCZ CZERWONY) - ANNA IN THE KITCHEN
From annainthekitchen.com
Cuisine PolishCategory AppetizersServings 10Total Time 2 hrs 30 mins
VEGETARIAN RED BORSCHT RECIPE - FOOD NEWS
From foodnewsnews.com
COOKING BORSCHT • BORSCHT WITH RED CABBAGE
From cookingborscht.com
HOMEMADE SIMPLE AND CLASSIC RED BORSCHT - ALL WE EAT
From allweeat.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST BORSCHT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
POLISH RED BORSCHT FOR CHRISTMAS {VEGAN} [RECIPE] - FOOD NEWS
From foodnewsnews.com
BEET AND RED CABBAGE BORSCHT - FOOD & WINE
From foodandwine.com
RED CABBAGE AND BEETROOT BORSCHT | TESCO REAL FOOD
From realfood.tesco.com
BORSCHT - FROM BELARUS WITH LOVE • TASTY THRIFTY TIMELY
From tastythriftytimely.com
UKRAINIAN BORSCHT RECIPE - VENISON BORSCHT | HANK SHAW
From honest-food.net
RED BORSCHT – PASSIONON – FOOD, JOURNEYS, INSPIRATION
From passionon.com
RED ONION BORSCHT RECIPE BY THE.INSTRUCTOR | IFOOD.TV
RUBY RED ROASTED BEET BORSCHT - CTV
From more.ctv.ca
POLISH RED BORSCHT BARSZCZ CZERWONY RECIPE
From polishfoodies.com
RED ONION BORSCHT RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
RED RUSSIAN BORSCH! A SECRET WHY IT TURNS OUT DELICIOUS!
From ditchthediet.ca
RED BORSCHT WITH BRAISED CABBAGE AND DILL LEMON SOUR CREAM
From foodnetwork.ca
2,017 RED BORSCHT GREEN ONION PHOTOS - FREE & ROYALTY-FREE …
From dreamstime.com
RED CABBAGE BORSCHT FOOD- WIKIFOODHUB
From wikifoodhub.com
10 BEST CANNED BEET BORSCHT RECIPES - YUMMLY
From yummly.com
VEGETARIAN RED BORSCHT - SANTA FE FARMERS' MARKET INSTITUTE
From farmersmarketinstitute.org
WHAT TO EAT WITH BORSCHT? - WHAT TO EAT WITH?
From whattoeatwith.com
MY FAVORITE WAY TO MAKE RED BORSCHT - THINGS AND WAYS
From thingsandways.com
TASTY RED ONION RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC BORSCHT RECIPE - MOMSDISH
From momsdish.com
RUBY RED BORSCHT WITH BRAISED SHORT RIBS - STEVEN AND CHRIS
From cbc.ca
RED BORSCHT WITH CREAM AND POTATO RECIPE - TASTINGPOLAND
From tastingpoland.com
CLASSIC RED BORSCHT RECIPE: BARSZCZ UKRAINSKI - ANNA IN THE KITCHEN
From annainthekitchen.com
A MOTHER AND HER SON MAKE UKRAINIAN RED BORSCHT - EAT MAGAZINE
From eatmagazine.ca
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