Russian Beets Food

CLASSIC BORSCHT RECIPE (BEET SOUP)

Steps:

• Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
• Heat a large soup pot (5 1/2 Qt or larger) 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. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
• While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
• When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

BORSH - THE MOST DELICIOUS TRADITIONAL RUSSIAN BEET SOUP

Steps:

• Shed cabbage, dice potato, dice the onion, cut carrots into rounds, and shred the beats*.
• Put cabbage and potato in a pot, add water, chicken broth, and bouillon cubes.
• Heat on high until boiling.
• Meanwhile saute onion, beets, and carrot together for about 5-7 minutes.
• Add diced tomatoes and salt to taste, and cook another 5 minute.
• Then add pan mixture into pot, boil for 15 minutes.
• Turn off heat add minced garlic. Serve with sour cream and fresh dill.
• * Special Note on Beets: Although beets are the most beautiful rich fuchsia on the inside, their juices will stain everything hot pink, including your hands and cutting board. The best way to prep fresh beets for this recipe is to first peel them with a peeler, cut into thin slices, and finally, layer and cut into matchlike sticks.
• * For Vegetarians: simply substitute 3 cups of chicken broth with water, and omit chicken bouillon for a great vegetarian variation.

THE BEST RUSSIAN BORSCHT RECIPE (BEET SOUP)

Steps:

• Start with cutting the vegetables and meat first. Keep them all in separate bowls.
• Bring 2,5 L water to boil and add 3 bay leaves, half of the chopped garlic, the meat and 1 tsp salt.
• Reduce heat, partially cover and let it all simmer for about 30 to 45 minutes.
• In the meantime, heat butter in a skillet over medium-high heat. Add the onion, the remaining garlic and cook until the onion turns golden/brown.
• Add the carrot to the onion/garlic and cook until al dente, around 5 minutes. Add more butter if it seems too dry.
• Add the beets, the beet juice, 125 ml of water and tomatoes to the skillet. Cover the skillet and let it simmer for about 5 minutes, set aside.
• Once the meat has been cooking for at least 30 minutes, add the cut potatoes to the meat. Bring to a boil and cook till potatoes are al dente, about 3-5 minutes.
• Add the shredded white cabbage and boil until softened.
• Turn to the skillet and add the beet mixture to the meat bouillon. Let it boil for about 3 minutes or until everything is properly cooked through.
• Turn heat off and season the soup with the vinegar, sugar, pepper, fresh parsley, fresh dill and salt. Taste and season more if needed.
• Serve with dark bread and sour cream.