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
UKRAINIAN MEATLESS BORSCH (BORSCHT)
Make and share this Ukrainian Meatless Borsch (Borscht) recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 1h30m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pour hot water over the mushrooms, drain, and wash.
- Cover with lukewarm water and soak for 30 minutes or longer.
- The period of soaking will depend on the variety of mushrooms used.
- The boletus variety (white hryby) requires little or no soaking.
- Cook the mushrooms in the same water in which they were soaked until they are tender.
- Cook the onion in the oil until slightly wilted.
- Add the beets, parsley, peppercorns, and water.
- Cover and cook until the beets are barely done.
- Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
- At this stage put in the cabbage, and cook until it is tender but not overcooked.
- The cabbage should retain some crispness.
- Add the remaining ingredients.
- Use the beet kvas or lemon juice with discretion.
- The borsch should be mildly tart but not sour.
- Season to taste.
- Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
- Bring to a boil.
- Serve.
- BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
- Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
- To hasten fermentation, place a slice of sour rye bread among the beets.
- Cover and keep at room temperature for a few days.
- When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
- The kvas is added to borsch in the final stage of cooking.
- Pour a small quantity of kvas into the borsch and bring to a boil.
- Overboiling fades the color of kvas.
Nutrition Facts : Calories 110.8, Fat 5.3, SaturatedFat 0.7, Sodium 72.2, Carbohydrate 14.4, Fiber 2.8, Sugar 3.9, Protein 2.7
UKRAINIAN BORSCHT (VEGETARIAN)
Traditional Ukrainian Borscht is my favorite soup of all times. Beets, carrots, potatoes and cabbage create this rich, aromatic soup served with a dollop of sour cream on top.
Provided by Sava's Kitchen
Categories Soup
Time 1h5m
Number Of Ingredients 20
Steps:
- Gather all ingredients. Wash and peel the vegetables. Take the outer leaves off the cabbage.
- Pour water or broth into the big pot, add "better than bullion", paprika, coriander and bay leaf. Bring to boil and simmer on low.
- Dice onion and place in a separate bowl. Shred carrots, cut bell peppers into matchsticks and set aside. Using a large knife, cut the cabbage into thin shreds. Place the shredded cabbage in the big bowl, add few pinches of salt and massage it few times with your hands to soften it up. Shred the beet using a large side of the grater box. Peel and cube potatoes. Transfer them to separate bowls. Chop garli, parsley and dill.
- Make the mirepoix: heat the oil in a large frying pan (medium heat). Add onions and cook until translucent. Add carrots and bell peppers and continue cooking for another 2 minutes stirring occasionally. Add shredded beet, tomato paste, lemon juice, sugar, water. Stir the mirepoix, cover and cook on low heat for 10 minutes.
- Add potatoes and cabbage to the boiling broth. Cook on low for about 10 minutes or until potatoes are almost done. Add prepared mirepoix to the soup, mix, cover and let simmer on low ( do not bringto heavy boil) for another 5-10 minutes until potatoes and cabbage are soft.
- Add freshly chopped dill and garlic to the pot.
- Taste the soup. Add more salt, pepper, lemon juice or sugar if needed. Turn off the heat and let stand covered for 10-15 minutes before serving.
- Serve hot with a big dollop of sour cream!
UKRAINIAN BORSCHT
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes.
- In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish.
UKRAINIAN CLASSIC BORSCH
For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.
Provided by Olha7397
Categories Vegetable
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
- Add the remaining stock ingredients and reduce the heat to low.
- Simmer, partially covered, until the meat is tender, at least 45 minutes.
- When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
- Strain the stock through a fine sieve into a clean large pot and discard all the solids.
- Preheat the oven to 375°F.
- Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
- Bake the beets until tender, 1 1/4 hours.
- Do this while the stock is cooking.
- FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
- Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
- Season to taste with sugar, pepper, and additional lemon juice and salt.
- Simmer for 15 more minutes.
- Cut the beef into bite-size pieces and scrape all the meat off the bones.
- Add meat to the soup.
- Simmer for 15 more minutes.
- Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
- Let stand at least 15 minutes before serving.
- Serve with sour cream.
- Serves 12 to 14.
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
MEATY UKRAINIAN BORSCHT
Steps:
- In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.
BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))
Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com
Provided by Alan Leonetti
Categories European
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta 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 continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot 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 pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a 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 fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
AUTHENTIC VEGETARIAN UKRAINIAN BORSCHT
This borscht is as authentic as it gets. The gentle flavours of beets, cabbage and dill with freshly grated garlic and topped with yogurt or sour cream creates a delicious soup
Provided by onlyglutenfreerecip
Categories < 60 Mins
Time 55m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Add olive oil into a large soup pot and heat, then add onions and sauté for 5 minutes on low heat, add caraway seeds and sauté another minute. Add balance of ingredients except garlic and topping and simmer on low heat for 30 minutes.
- Stir in garlic and serve with a scoop of yogurt or sour cream and garnish with dill.
- For the topping ~ use scoop of plain Greek yogurt or sour cream and garnish with fresh dill.
Nutrition Facts : Calories 179.5, Fat 3.3, SaturatedFat 0.5, Sodium 303.9, Carbohydrate 33.8, Fiber 6.8, Sugar 7.8, Protein 5.8
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