SWEET AND SOUR BORSCHT SHOOTERS
This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.
Provided by Lillian Julow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h20m
Yield 30
Number Of Ingredients 7
Steps:
- Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
- Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
- Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 4.9 g, Cholesterol 2.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 69.8 mg, Sugar 3.9 g
GERMAN BORSCHT
A traditional soup made from smoked Ham Hocks and vegetables with interesting spices. Very flavorful.
Provided by Diane
Categories Soups, Stews and Chili Recipes
Time 2h20m
Number Of Ingredients 20
Steps:
- In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
- Boil until the ham hocks fall off the bones
- If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
- Remove the soup bones if desired.
- Return the pot to the stove and heat it to medium heat.
- Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
- Put in the potato chunks and boil additional 20 minutes.
- Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.
Nutrition Facts : Calories 218 calories
BARSZCZ (POLISH BORSCHT)
Our Polish Borscht recipe (Barszcz) is chock full of veggies and boasts a bright, sweet and sour flavor that makes it a perfect first course or warming meal.
Provided by Sarah | Curious Cuisiniere
Categories Soup and Stew Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot. Add onion and garlic and cook over medium high heat, until the onion is soft (5 min).
- Add beets, carrots, celery, allspice, and bay leaf. Stir to coat with butter.
- Add stock and bring to a boil. Cook until the vegetables are tender (10 min).
- Remove the pot from the heat. (If desired, you would strain the vegetables from your borscht now.) Stir the vinegar, sugar, pepper, and salt into the broth. Taste and adjust the salt and pepper as desired.
- Serve with a dollop of sour cream and a sprinkling of dill, if desired.
Nutrition Facts : Calories 147 calories, ServingSize 2 cups
A BETTER BORSCHT (BEET) SOUP
This method was taught to my mom by my paternal "baba" so that her son wouldn't starve after they married. My Ukrainian husband has taken a liking to it and with some compromises we've decided this is the best way. It is different than any other method of making this soup than I've ever seen. It is also very - very good! The list of ingredients is daunting, but the procedure is simple, especially if you don't mind a bit of chopping!
Provided by less2saw
Categories Lunch/Snacks
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them. Cover and place over fire until the hocks come to a boil.
- While this is coming to a boil, chop your onions, celery, carrots and beans.
- When the pot has boiled there will be a lot of foam at the top of the pot, Pour everything out and rinse the pot and meat well, then move to step 4. This is so that you don't have floaty things in the soup later (personally I often miss this step and don't mind the results at all). If you decide to miss cleaning everything just move straight to step 4 right away. Otherwise, you need to add 6 cups (or more, you need enough to cover them) clean cold water before step 4.
- Add the garlic, seasonings and the chopped vegetables.
- Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender.
- Remove the pork hock from the pot and cool. Return the stock to the fire and continue simmering until you've moved to the next step. While the pork hock is cooling, chop the potato and prepare the first four beets.
- To prepare the beets, peel them, cut them lengthwise in half (through the stem and top), turn cut side down and slice into 1/8" thin slices across the width of the beet. Lay the slices down and cut these into 1'8" slices across the width of the beet. This method gives the prettiest presentation.
- Add the potato to the pot and return the soup to a slow boil, then add the beet slices. DO NOT LET THE SOUP BOIL ONCE THE BEETS ARE ADDED OR IT WILL LOSE IT'S COLOR.
- While this is coming up to heat, clean the pork hock and return them to the pot. Make sure to get all the ugly bits and fat, but leave the meat as whole as you can, better to shred it in you bowl! Trust me!
- Leave this to simmer very slowly until the potato is cooked and the beets are tender. Meanwhile, chop the beet stalks (if they are tender) and the leaves; and peel and grate the final 2 beets.
- Add the peas and tops/leaves to the pot. When the peas are cooked add the grated beets (this is more to thicken the soup and add back any color that may have been lost before; and also DH loves the addition of shredded beat to this cause that's the way his mom made borscht). Continue to cook VERY SLOWLY.
- Once everything is tender you can finally add the dill and 1/2 teaspoon of sour salt. Tasting is important here, I usually add about 1 1/2 teaspoons of sour salt myself, but I prefer it a bit sour.
- I taste all the way through because I love the way the flavor builds, but it is very important at the end. Adjust the dill, salt and sour salt carefully, with some practice you'll find a soup that everyone loves.
- Add more water if this soup begins looking dry, but it is a thick soup so doesn't require a lot of broth - cream will be added at the table.
- You can park the soup overnight in the fridge and remove all the fat that rises the next day. This soup is excellent on day 1 but even better day 2, and healthier when the fat is removed.
- The broth shouldn't be sweet (the sweetness will happen with every bite) and it should have a bit of a sour tang (I like mine quite sour)and a taste of dill (and quite dilly). The soup SHOULD NEVER be salty because the meat may call for some seasoning in the bowl.
- This soup is better the next day, and may be put in jars and canned (10 minutes in a water bath) or frozen (but I find the beans go off when it's frozen so would leave them out in this case).
- Add sour cream or whipped cream at the table as a garnish. More fresh dill is pretty and tasty as well.
- Ask my friend Katlin - he loves this soup!
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- Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
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5/5 (1)Category SoupCuisine RussianEstimated Reading Time 4 mins
- Prepare your vegetables. Wash beets and potatoes carefully with soapy water. Peel the carrots.
- Place a large pot on the stovetop and heat to medium-high heat. Once warm, add a tablespoon of vegetable oil to the bottom.
- Grate, finely dice or shred the beets and carrots (you can use a food processor). This stage sparks controversy and bitter arguments among many, but here are my two cents: grating really does produce the best results, and it’s what most Russian babushkas would do. However, I really am lazy and prefer to shred my root vegetables in a food processor, while as many a fine borscht contains finely diced vegetables. To each their own, and I encourage you to try all three methods and pick your favourite.
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- Over high heat brings water to boil with the shank and bay leaves. As soon as it comes to a boil turn down the to medium-low, cover and let it simmer for a minimum of an hour to several hours. You can also use boxed beef broth but this is less expensive and can be done overnight.
- While the broth is cooking, peel the raw beetroots. Make sure to use gloves as your fingers will be stained. Save the skins.
- Once the broth is ready throw in the beet pieces. Make sure cook on low heat. Cook for 45 minutes or until the beets are tender.
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- Bring a large pot to medium heat and add olive oil and onions. Sweat the onions for ~ 15 minutes covered, stirring occassionally. Reduce heat and/or add more oil if necessary. You want them translucent, not caramelized.
- Reduce heat to low and add cabbage and 1/2 cup water and stir. Cover and cook ~ 15 minutes or until wilted. Add beets, carrots, sweet potatoes, salt, pepper, and enough water to cover all the vegetable by 1/4".
- Bring to a boil, reduce heat, cover and cook ~ 20-25 minutes (stirring occasionally) or until all vegetables are tender. Blend it with an Immersion blender or blender until smooth. Add salt to taste.
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- Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
- Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
- While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
- Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
BORSCHT RECIPE {BEET SOUP} - BELLY FULL
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Reviews 1Calories 170 per servingCategory Soup
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- Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.)
- Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)
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From reluctantentertainer.com
Reviews 9Total Time 1 hr 15 minsEstimated Reading Time 4 mins
- In a large baking pot or braiser, heat 1 Tbsp. oil and sauté onion for about 3 minutes. Add the shallots and cook another 2 minutes. Add the carrots, celery, sweet potatoes, cloves, and salt and pepper.
- Pour in the broth and add the cabbage and 2 Tbsp. fresh dill to the pot. Bring to a boil; simmer for about 20 minutes.
- In a small pan, heat 1 tablespoon oil and sauté kale for about 2 minutes. Add to the pot of soup.
- Salt and pepper to taste; add the fresh dill and the cooked beets and simmer for 10 minutes, or until all vegetables are nice and soft. Add the half and half and heat on low for about 5 minutes until heated through. Do not let the cream curdle.
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