Beet And Cabbage Borscht Recipes

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BEET & CABBAGE BORSCHT



Beet & Cabbage Borscht image

Beets are a health-building powerhouse and combined with all the other vegetables, this is antioxidant heaven. If the beet greens look good, I sometimes add them in as well. And you can use tomato puree or sauce in place of the Pomi. Soups are flexible that way. Being Polish, we always stir in a little sour cream when serving. - Jenny Jones

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 15

1 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
6 cups beef, chicken, vegetable stock, or water
2 cups diced fresh beets
2 cups shredded cabbage
1 cup diced carrots
1 cup diced red potato
1 cup Pomi strained tomatoes
1/4 cup fresh chopped dill
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon caraway seeds
1 1/2 teaspoons salt
pepper to taste

Steps:

  • In a large pot, cook and stir the onion and celery in hot oil for about 3 minutes.
  • Add remaining ingredients, bring to a boil, then reduce heat, cover and simmer for about 25 minutes.

RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

Provided by Puma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Steps:

  • Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
  • Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
  • Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g

BEEF AND BEET BORSCHT



Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

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

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Categories     Soup/Stew     Onion     Potato     Side     Quick & Easy     Beet     Winter     Cabbage     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups, serving 2

Number Of Ingredients 11

1 onion, chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon cuminseed
2 cups chopped cabbage (about 1/2 pound)
a 6-ounce boiling potato, peeled and grated course
2 cups beef broth
a 16-ounce jar whole beets, drained, reserving the liquid, and shredded
1 to 2 tablespoons red-wine vinegar, or to taste
sour cream or plain yogurt for garnish if desired
minced fresh dill for garnish if desired

Steps:

  • In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

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

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

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.

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups unsalted chicken stock
1 cup dry white wine
1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
1 large (about 8 ounces) beet, peeled and cut into fine julienne
1 small red onion, peeled and thinly sliced
1 tablespoon balsamic vinegar
Generous pinch of ground cumin
Salt and freshly ground black pepper to taste
Unflavored yogurt or sour cream (about 1/2 cup)

Steps:

  • Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.

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