Beet Stump Pot Recipes

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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

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

EASY BEET GREENS



Easy Beet Greens image

Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.

Provided by barbara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 5

1 bunch beet tops with stems
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
½ lemon, juiced

Steps:

  • Wash beet greens and drain. Chop stems and leaves separately.
  • Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g

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