BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BEETS-WITH-GREENS BORSCHT
Provided by Jane Sigal
Categories dinner, soups and stews, main course
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1 1/2 hours.
- Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into 1/2-inch dice.
- Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 3 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 12 grams
CLEAR SUMMER BORSCHT
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
- Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams
BEET AND BEET GREEN BORSCHT
I've had a few rounds of making borscht, but I really like yellow beets, which we often get at the farmer's markets here, and I don't always like cabbage in it. In this version I take advantage of the lovely tasty beet greens that I used to just toss. I like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.
Provided by MC Baker
Categories European
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Starting with cold water bring beets and potatoes to boil.
- Reduce heat to simmer and cook until firm, but cooked through, ~20 minutes.
- Add carrots, onion, garlic and cook 10 minutes.
- Add remaining ingredients and cook 10 more minutes or until greens have wilted.
- Taste for salt, and add if needed, add lemon juice, stir.
- Pour in bowls and garnish with yogurt and dill.
Nutrition Facts : Calories 77.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 43.2, Carbohydrate 16.4, Fiber 2.5, Sugar 4.6, Protein 3.5
SUMMER BORSCHT
Low-calorie, chilled Russian soup is quick to make with the microwave and food processor. I have not made this recipe which was originally printed in Barbara Kafka's Microwave Gourmet Healthstyle Cookbook. Microwave times are for a 700 watt microwave oven. Time does not include 4 hour refrigeration time. (Adopted recipe)
Provided by TishT
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beets in a 3-inch deep glass dish.
- Cover with plastic wrap.
- Cook at 100% for 12 minutes.
- Prick plastic to release steam.
- Uncover and test beets to see if they are done.
- If not done, cook until tender.
- When beets are cool enough to handle, peel and remove stems.
- Place in food processor.
- Add apple juice and vinegar and puree until smooth.
- Remove all but 1/4 cup of the mixture and put in large bowl.
- Add ricotta to mixture (still in food processor) and blend until smooth.
- Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
- Chill well approx 4 hours.
- Divide onion and cucumber among and put into 4 serving bowls.
- Ladle soup over and sprinkle dill on top.
Nutrition Facts : Calories 136.4, Fat 2.8, SaturatedFat 1.6, Cholesterol 9.5, Sodium 348.8, Carbohydrate 23.5, Fiber 2.7, Sugar 17.6, Protein 5.8
BEET GREEN BORSCHT
Make and share this Beet Green Borscht recipe from Food.com.
Provided by William Uncle Bill
Categories Vegetable
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 20
Steps:
- In a large frying pan, melt 1/4 cup of margarine or butter.
- Add chopped onions and saute' for 5 minutes but do not brown.
- Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
- In a large cooking pot, add 16 cups of water and bring to boil.
- Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
- When potatoes are tender, remove into a bowl and mash.
- Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
- Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
- Chop beet greens into medium size pieces and add to soup pot.
- Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
- Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
- Remove from heat.
- Add lemon juice and stir well.
- Adjust spices to taste.
- Cover and let sit for 15 minutes before serving.
- Refrigerate any unused portion of soup.
Nutrition Facts : Calories 171.3, Fat 6.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 526.4, Carbohydrate 26.6, Fiber 4.5, Sugar 6.3, Protein 4.1
SUMMER BORSCHT
Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)
Provided by Teddys Mommy
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
- Remove the beets to a bowl with a slotted spoon and set aside to cool.
- Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
- Peel the cooled beets with a small paring knife or rub the skins off with your hands.
- Cut the beets in small to medium dice.
- Add the beets, cucumber, scallions, and dill to the soup.
- Cover with plastic wrap and chill for at least 4 hours or overnight.
- Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
Nutrition Facts : Calories 256.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 46.5, Sodium 222.1, Carbohydrate 21.1, Fiber 1.4, Sugar 17.5, Protein 5.5
SUMMER BORSCHT
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
- Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
- Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
- Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
- Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.
"BASIC" BEET BORSCHT
Make and share this "Basic" Beet Borscht recipe from Food.com.
Provided by Dee514
Categories Onions
Time 55m
Yield 1 Pot of Borscht, 6-8 serving(s)
Number Of Ingredients 8
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).
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