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
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.
BOBCHA'S POLISH BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield About 8-10 cups for 4 servings
Number Of Ingredients 10
Steps:
- In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
- When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread
BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
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 :
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