An Unusual Borscht Recipes

BEET BORSCHT

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.

BEET GREEN BORSCHT

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.

AUTHENTIC VEGETARIAN UKRAINIAN BORSCHT

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.

BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

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.