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
CROCK POT RUSSIAN BEEF BORSCHT
A slow cooked hearty dinner soup. Lovely to come home to on a cold winter's day. You can prepare the ingredients the night before if you wish.
Provided by Lorac
Categories Vegetable
Time 9h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
- Cover and cook on LOW 7-9 hours or until veggies are just tender.
- Add more pepper, lemon or sugar if desired.
- Top each serving with sour cream and parsley if desired.
Nutrition Facts : Calories 159.6, Fat 3, SaturatedFat 1.2, Cholesterol 36.3, Sodium 142.7, Carbohydrate 20.2, Fiber 4.5, Sugar 13.4, Protein 15.3
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.
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 :
RUSSIAN BORSCHT
This takes a lot of time and attention, but is from what I understand a fairly authentic Russian Borscht.
Provided by TheHungaryCook
Categories Stew
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Cover the meat with the cold water in a large stock pot.
- Add the salt and bring slowly to the boiling point.
- Skim the top of the water and discard.
- Cover and simmer for 1 ½ hours.
- Remove meat and set aside to cool.
- Add the onions and beets to the stock pot.
- Cook for about 20 minutes.
- Add the potato, celery, and carrot.
- Continue cooking for about 15minutes.
- Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
- Add the cabbage and cook til tender.
- Be careful not to overcook.
- Stir in the tomato soup and garlic.
- Blend the flour with 3 TBS. of cold water.
- Add some of the soup liquid to the flour and stir till smooth.
- Add to the borscht.
- Add the beet kvas and season with salt and pepper.
- Bring to the boiling point.
- Flavor with dill weed.
- Serve with a dollop of sour cream.
UKRAINIAN BORSCHT
This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!
Provided by Chef PotPie
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
- Add cabbage and butter, and cook uncovered for about 20 minutes.
- Season to taste.
- Stir in lemon juice.
- Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
- This is better the next day!
Nutrition Facts : Calories 61.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 3.8, Sodium 614.1, Carbohydrate 8.8, Fiber 2.1, Sugar 5.6, Protein 3
RUSSIAN BORSCHT/CROCK POT STYLE
I can't remember where I got this recipe...from a magazine or a book years ago. I make it when ever I get fresh beets.
Provided by katie in the UP
Categories Low Cholesterol
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Layer ingredients in slow cooker in the following order:.
- cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
- Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.
Nutrition Facts : Calories 196, Fat 8.3, SaturatedFat 2.6, Cholesterol 34.4, Sodium 1379.7, Carbohydrate 14.3, Fiber 2.8, Sugar 8.8, Protein 17.6
AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT
This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).
Provided by AniSarit
Categories Vegetable
Time 2h30m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
- Remove all froth that comes up from the meat.
- Continue to boil on med-high until no more froth comes up.
- Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
- Fill with water, cover partially with lid, and let cook for 90min.
- After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
- You can add the rice and/or potatoes at this point, if you like.
- Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
- The soup is great on day 1, but tastes much better on days 2-3.
- Enjoy the soup while it's very hot.
RUSSIAN GREEN BORSCHT
Make and share this Russian Green Borscht recipe from Food.com.
Provided by Chocolatl
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place beef in a large pot or Dutch oven.
- Add water, beef base, salt and pepper.
- Cover, bring to a boil, and simmer 1 hour.
- Add parsnips, carrots, leeks, celery and potatoes.
- Cover and simmer 30 minutes more, or until meat is tender.
- Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
- Taste and add sugar if it's too sour.
- Ladle into soup bowls and garnish with sour cream.
Nutrition Facts : Calories 334.1, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.2, Sodium 133.2, Carbohydrate 16.8, Fiber 3.2, Sugar 2.5, Protein 22.3
TRADITIONAL RUSSIAN BORSCHT
Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.
Provided by Sommer Clary
Categories Stew
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.
Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1
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