Barszcz Beet Soup Recipes

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BEET BORSCHT



Beet Borscht image

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

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

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

BARSZCZ (CLASSIC POLISH BORSCHT)



Barszcz (Classic Polish Borscht) image

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

6 medium beets (about 1 1/2 pounds), peeled - 3 beets quartered and 3 beets left whole
1 1/2 pounds fresh or frozen beef shank bones, or other veal or beef bones
2 medium carrots, peeled
1 medium parsnip, peeled
1 large white or yellow onion, peeled and quartered
1 large leek, trimmed, halved lengthwise and crosswise, then rinsed
1 large celery stalk, halved crosswise
8 large garlic cloves, peeled
3 large fresh or dried bay leaves
6 dried porcini mushrooms (optional)
2 teaspoons black peppercorns (optional)
1/2 teaspoon dried marjoram (optional)
Salt and freshly ground pepper
2 to 3 tablespoons fresh lemon juice
Sour cream, for serving (optional)

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.

BORSCHT RECIPE (BEET SOUP)



Borscht Recipe (Beet Soup) image

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Provided by Holly Nilsson

Categories     Soup

Time 50m

Number Of Ingredients 15

2 tablespoons olive oil
4 red beets (½ inch diced (approx 1 ½ pounds))
2 carrots (½ inch diced)
1 large russet potato (peeled and ½ inch diced)
½ small green cabbage (shaved)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons dill (fresh, minced)
2 tablespoons lemon juice (fresh)
1 teaspoon lemon zest
1 bay leaf
kosher salt (to taste)
black pepper (to taste)
sour cream (optional, for serving)

Steps:

  • Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
  • Cook for 10 minutes to slightly soften the vegetables.
  • Add in the garlic and saute for 30 seconds or until fragrant.
  • Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  • Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
  • Serve with a dollop of sour cream on top.

Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BARSZCZ BEET SOUP



Barszcz Beet Soup image

Polish soup pronounced Barstch is served on Christmas Eve.(A few dried mushroom pieces can be added for extra flavor--optional). My family loves putting a scoop of mashed potatoes right into the soup. Garnish any way you enjoy.

Provided by Rita1652

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

32 ounces canned beets
1 onion, sliced
1 quart water
2 cups vegetable stock
1 lemon, juice of
2 tablespoons balsamic vinegar
2 tablespoons sugar
salt and pepper
1/2 cup sour cream
port wine, to drizzle

Steps:

  • Reserve beet juice. Grate beets and onions. Add to soup pot.
  • Add water, and vegetable stock. (A few dried mushroom pieces can be added for extra flavor--optional).
  • Cook 30 minutes.
  • Whisk together reserved juice, vinegar, lemon juice, & sugar . Add to boiling soup, simmer at 10 minutes more. Adjust seasonings.
  • Garnish with your choice.

Nutrition Facts : Calories 113.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 8.4, Sodium 307.3, Carbohydrate 18.4, Fiber 2.9, Sugar 13.5, Protein 2.2

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