Beet Green Borscht Recipes

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SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

CLASSIC BORSCHT RECIPE (BEET SOUP)



Classic Borscht Recipe (Beet Soup) image

Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h10m

Number Of Ingredients 16

3 medium beets (peeled and grated)
4 Tbsp olive oil (divided)
8 cups chicken broth (+ 2 cups water)
3 medium yukon potatoes (peeled and sliced into bite-sized pieces)
2 carrots (peeled and thinly sliced)
2 celery ribs (trimmed and finely chopped)
1 small red bell pepper (finely chopped, optional)
1 medium onion (finely chopped)
4 Tbsp ketchup or 3 Tbsp tomato sauce
1 can white cannelini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar (or to taste)
1 tsp sea salt (or to taste)
1/4 tsp black pepper (freshly ground)
1 large garlic clove (pressed)
3 Tbsp chopped dill

Steps:

  • Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
  • Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
  • Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
  • While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
  • When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

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

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

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 AND BEET GREEN BORSCHT



Beet and Beet Green Borscht image

I've had a few rounds of making borscht, but I really like yellow beets, which we often get at the farmer's markets here, and I don't always like cabbage in it. In this version I take advantage of the lovely tasty beet greens that I used to just toss. I like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.

Provided by MC Baker

Categories     European

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

6 cups water, enough to cover all veggies during cooking
1 bunch red beet, peeled and cubed
1 bunch yellow beet, peeled and cubed
2 bunches beet leaves, chopped in 1/2 inch shreds
2 medium potatoes, peeled and cubed
2 carrots, sliced
3 garlic cloves, smashed and chopped
1/2 onion, small diced
2 tomatoes, diced
1 teaspoon caraway seed
2 teaspoons vegetable bouillon (better than bouillon is great)
1 tablespoon Braggs Aminos
1/4 teaspoon powdered ginger
1/2 lemon, juice of
salt, to taste
1/2 teaspoon pepper (to taste)
1 cup fat free Greek yogurt, garnish
2 tablespoons dill

Steps:

  • Starting with cold water bring beets and potatoes to boil.
  • Reduce heat to simmer and cook until firm, but cooked through, ~20 minutes.
  • Add carrots, onion, garlic and cook 10 minutes.
  • Add remaining ingredients and cook 10 more minutes or until greens have wilted.
  • Taste for salt, and add if needed, add lemon juice, stir.
  • Pour in bowls and garnish with yogurt and dill.

Nutrition Facts : Calories 77.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 43.2, Carbohydrate 16.4, Fiber 2.5, Sugar 4.6, Protein 3.5

BEET GREEN BORSCHT



Beet Green Borscht image

Make and share this Beet Green Borscht recipe from Food.com.

Provided by William Uncle Bill

Categories     Vegetable

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 20

1/2 cup margarine or 1/2 cup butter, divided
2 medium onions, chopped small
19 fluid ounces canned tomatoes, including liquid (crush tomatoes)
16 cups water
1 tablespoon salt
5 medium potatoes, peeled and quartered
3 large carrots, peeled and chopped small
1 medium red beet, scrubbed and cut in half
1 cup half-and-half cream
4 cups chopped young beets, with tops
4 medium potatoes, peeled and cubed 1/2 inch
3 cups chopped fresh spinach
1 medium green pepper, seeded and diced
1 medium sweet red pepper, seeded and diced
1 1/2 cups diagonally cut green beans (about 1 inch long)
1 stalk celery, chopped small
2 cups cauliflower florets
1/2 cup chopped green onion
1/2 cup finely chopped fresh dill weed or 3 tablespoons dried dill weed
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 171.3, Fat 6.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 526.4, Carbohydrate 26.6, Fiber 4.5, Sugar 6.3, Protein 4.1

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

This beet and cabbage borscht is packed with red beets, onions, cabbage, and white beans, perfect for a cold winter night.

Provided by Molly Watson

Categories     Side Dish     Appetizer     Lunch     Dinner     Soup

Time 3h

Yield 16

Number Of Ingredients 12

1 cup dried cannellini beans (or other small white beans)
6 large beets (about 2 pounds)
2 tablespoons olive oil (vegetable oil, or butter)
2 medium onions (halved and thinly sliced)
1 teaspoon salt (plus more to taste)
Optional: 3 cloves garlic (minced)
1 head green, Savoy, or Napa cabbage (cored and thinly sliced or shredded)
2 teaspoons caraway seeds
8 cups chicken broth (or beef or vegetable broth)
Optional: lemon juice (to taste)
Garnish: plain yogurt , sour cream, or crème fraîche
Garnish: fresh dill (chopped)

Steps:

  • Gather the ingredients.
  • Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
  • Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
  • Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
  • Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
  • In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
  • Add garlic, if using, and cook until fragrant, about 1 minute.
  • Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
  • Add caraway seeds and grated beets. Stir to combine.
  • Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

Nutrition Facts : Calories 91 kcal, Carbohydrate 13 g, Cholesterol 3 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 2 g, ServingSize 16 bowls (16 servings), UnsaturatedFat 0 g

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.

BEETS-WITH-GREENS BORSCHT



Beets-With-Greens Borscht image

Provided by Jane Sigal

Categories     dinner, soups and stews, main course

Time 2h

Yield 8 servings

Number Of Ingredients 10

2 pounds red beets with greens, beets peeled and cut into 1/2-inch dice, greens coarsely chopped
1 pound meaty beef shin bones
1 pound green cabbage, shredded
1 14-ounce can chopped tomatoes with their juice
1 large onion, quartered and thinly sliced
1 bay leaf
Salt to taste
1 pound large waxy potatoes, quartered
Freshly ground white pepper to taste
Balsamic vinegar to taste, for drizzling

Steps:

  • In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1 1/2 hours.
  • Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into 1/2-inch dice.
  • Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 3 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 12 grams

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