Borscht Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

UKRAINIAN RED BORSCHT SOUP



Ukrainian Red Borscht Soup image

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

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

Time 1h5m

Yield 10

Number Of Ingredients 15

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  • Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  • Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
  • Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g

BORSCHT



Borscht image

Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 main course servings

Number Of Ingredients 17

4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled
1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table
2 tablespoons plus 2 teaspoons kosher salt
3 tablespoons unsalted butter
2 stalks celery, halved lengthwise and thinly sliced crosswise
2 leeks (white part only), halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1/4 teaspoon caraway seeds
1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped
9 cups beef broth
Freshly ground black pepper
1/4 to 1/3 cup sour cream
2 tablespoons chopped fresh dill

Steps:

  • In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
  • Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
  • Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.

WHITE BORSCHT



White Borscht image

This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!

Provided by Gabrielle Hamilton

Categories     dinner, lunch, sausages, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 5 quarts

Number Of Ingredients 12

2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
5 fresh bay leaves
3 pounds leeks (6 long, lively leeks)
3 pounds russet potatoes
1 cup unsalted butter (2 sticks)
1 large yellow onion, small-diced (about 2 cups)
6 garlic cloves, minced
Kosher salt, such as Diamond Crystal
1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
1 full tablespoon finely ground black pepper
1/2 cup crème fraîche
1 bunch fresh dill, woody stems removed, fronds minced

Steps:

  • Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
  • While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
  • Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
  • In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
  • Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
  • Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
  • Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
  • Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
  • Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
  • Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
  • Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

A BETTER BORSCHT (BEET) SOUP



A Better Borscht (Beet) Soup image

This method was taught to my mom by my paternal "baba" so that her son wouldn't starve after they married. My Ukrainian husband has taken a liking to it and with some compromises we've decided this is the best way. It is different than any other method of making this soup than I've ever seen. It is also very - very good! The list of ingredients is daunting, but the procedure is simple, especially if you don't mind a bit of chopping!

Provided by less2saw

Categories     Lunch/Snacks

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

1 large pork hock, split
6 cups water (or more)
2 garlic cloves, crushed
1 1/2 teaspoons seasoning salt (to taste)
1 1/2 teaspoons pepper (to taste)
1 large yellow onion, chopped
3 celery ribs, chopped
2 medium carrots, chopped
1 cup green beans, chopped
1 large potato, chopped
4 large dark red beets, sliced as below
2 medium dark red beets, grated
1 1/2 teaspoons salt
2 cups beet leaves, chopped
1 cup sweet peas
1/2 cup fresh dill (or to taste)
1/2-1 teaspoon citric acid or 1 medium citric acid, rock
sour cream or heavy cream
chopped fresh dill

Steps:

  • Place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them. Cover and place over fire until the hocks come to a boil.
  • While this is coming to a boil, chop your onions, celery, carrots and beans.
  • When the pot has boiled there will be a lot of foam at the top of the pot, Pour everything out and rinse the pot and meat well, then move to step 4. This is so that you don't have floaty things in the soup later (personally I often miss this step and don't mind the results at all). If you decide to miss cleaning everything just move straight to step 4 right away. Otherwise, you need to add 6 cups (or more, you need enough to cover them) clean cold water before step 4.
  • Add the garlic, seasonings and the chopped vegetables.
  • Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender.
  • Remove the pork hock from the pot and cool. Return the stock to the fire and continue simmering until you've moved to the next step. While the pork hock is cooling, chop the potato and prepare the first four beets.
  • To prepare the beets, peel them, cut them lengthwise in half (through the stem and top), turn cut side down and slice into 1/8" thin slices across the width of the beet. Lay the slices down and cut these into 1'8" slices across the width of the beet. This method gives the prettiest presentation.
  • Add the potato to the pot and return the soup to a slow boil, then add the beet slices. DO NOT LET THE SOUP BOIL ONCE THE BEETS ARE ADDED OR IT WILL LOSE IT'S COLOR.
  • While this is coming up to heat, clean the pork hock and return them to the pot. Make sure to get all the ugly bits and fat, but leave the meat as whole as you can, better to shred it in you bowl! Trust me!
  • Leave this to simmer very slowly until the potato is cooked and the beets are tender. Meanwhile, chop the beet stalks (if they are tender) and the leaves; and peel and grate the final 2 beets.
  • Add the peas and tops/leaves to the pot. When the peas are cooked add the grated beets (this is more to thicken the soup and add back any color that may have been lost before; and also DH loves the addition of shredded beat to this cause that's the way his mom made borscht). Continue to cook VERY SLOWLY.
  • Once everything is tender you can finally add the dill and 1/2 teaspoon of sour salt. Tasting is important here, I usually add about 1 1/2 teaspoons of sour salt myself, but I prefer it a bit sour.
  • I taste all the way through because I love the way the flavor builds, but it is very important at the end. Adjust the dill, salt and sour salt carefully, with some practice you'll find a soup that everyone loves.
  • Add more water if this soup begins looking dry, but it is a thick soup so doesn't require a lot of broth - cream will be added at the table.
  • You can park the soup overnight in the fridge and remove all the fat that rises the next day. This soup is excellent on day 1 but even better day 2, and healthier when the fat is removed.
  • The broth shouldn't be sweet (the sweetness will happen with every bite) and it should have a bit of a sour tang (I like mine quite sour)and a taste of dill (and quite dilly). The soup SHOULD NEVER be salty because the meat may call for some seasoning in the bowl.
  • This soup is better the next day, and may be put in jars and canned (10 minutes in a water bath) or frozen (but I find the beans go off when it's frozen so would leave them out in this case).
  • Add sour cream or whipped cream at the table as a garnish. More fresh dill is pretty and tasty as well.
  • Ask my friend Katlin - he loves this soup!

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

BORSCHT



Borscht image

Categories     Garlic     Onion     Appetizer     Beet     Carrot     Parsnip     Cabbage     Sour Cream     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 quarts

Number Of Ingredients 17

2 quarts beef, chicken, or vegetable broth
1 tablespoon vegetable oil
2 onions, diced
2 garlic cloves, minced
1 teaspoon dried marjoram
2 celery stalks, trimmed, thinly sliced
2 parsnips, peeled, thinly sliced
1 carrot, peeled, thinly sliced
1 leek, white and light green parts, thinly sliced
1/2 head savoy cabbage, shredded
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 beets, peeled, grated
1/4 cup dill, minced
2-3 tablespoons red wine vinegar, or as needed
1/2 cup sour cream

Steps:

  • Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
  • Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
  • Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

More about "borscht soup recipes"

BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - …
best-authentic-ukrainian-borscht-soup image
2021-11-12 Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. Season borscht with vinegar, garlic, sugar and pepper. …
From ifoodreal.com
Ratings 75
Calories 174 per serving
Category Soup
  • Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
  • In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.


BORSCHT RECIPE - HOW TO MAKE TRADITIONAL UKRAINIAN …
borscht-recipe-how-to-make-traditional-ukrainian image
2019-11-20 When ready to serve, the borscht is ladled into a soup bowl and topped with a large dollop of sour cream. Variations to this Borscht Recipe. …
From melissaknorris.com
4.3/5 (61)
Servings 6
Cuisine Ukrainian
Category Soup


BORSCHT - ALLRECIPES
borscht-allrecipes image
Soup Recipes; Vegetable Soup Recipes; Borscht; Borscht; Share. Borscht. Looking for borscht recipes? Allrecipes has more than 30 trusted borscht recipes complete with ratings, reviews and cooking tips. Staff Picks. Polish …
From allrecipes.com


BORSCHT IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
2015-03-11 The method is simple: cut a pound or so of chuck into 1” pieces and simmer in a large pot of water with a bay leaf and a whole peeled onion.While the meat is cooking, roast three large beets ...
From bonappetit.com


TRADITIONAL HOT RUSSIAN BORSCHT SOUP | AUTHENTIC RUSSIAN ...
An authentic hot Russian borscht soup is worth adding to your repertoire. I love trying new borscht recipes and I love beets in soup! This bright red, Russian soup is delicious and famous. And you can make it with ease! Enjoyed all over the globe, the flavor is unmistakable and this is quite a healthy dish as well. It takes a while to put together so wait until you have a clear day …
From victoriahaneveer.com


RUSSIAN BORSCHT RECIPE FOR THE HOME-COOKED SOUP OF MY ...
2021-01-10 Clean the soup pot, then return the stock, onions and pork ribs to the soup pot and simmer on low heat. Add all the vegetables and fried onion, garlic and carrot to the soup pot, along with the crushed tomatoes, olive oil, sugar, and salt and pepper to taste. Bring to boil then reduce to low heat and simmer the soup for a minimum of one hour ...
From grantourismotravels.com


BORSCHT RECIPE (RUSSIAN-STYLE BEET SOUP)
2013-11-06 Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally. While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
From anediblemosaic.com


CALORIES IN BORSCHT (BEET SOUP) - CALORIE, FAT, CARB ...
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Borscht (Beet Soup) 33 calories of Potato, raw, (0.13 large (3" to 4-1/4" dia.)) 23 calories of Beef stock, home-prepared, (0.75 cup) 13 calories of Beets, fresh, (0.38 beet (2" dia))
From recipes.sparkpeople.com


EASIEST BORSCHT RECIPE - COOKTHESTORY
Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever – ready in under 15 minutes! If you know anything about beets you must be wondering how I can possibly make a beet-based soup in under 15 minutes. Beets take a long ...
From cookthestory.com


HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
2020-05-06 3 Start on the base. Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, …
From theguardian.com


BORSCHT RECIPE - BBC FOOD
Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the …
From bbc.co.uk


BORSCHT - WIKIPEDIA
Borscht (English: / ˈ b ɔːr ʃ, ˈ b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia.In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting ...
From en.wikipedia.org


BORSCHT RECIPE (BEET SOUP) {EASY TO ... - SPEND WITH PENNIES
2019-10-19 Borscht is a delicious steaming bowl of nourishing soup to brighten your mood.Beets give this soup an earthy sweetness (and a vibrant color), while a dash of lemon juice and fresh dill add a hint of freshness. This borscht recipe is a deliciously hearty soup perfect any time of year. Like a classic chicken noodle soup, it is heartwarming and comforting.
From spendwithpennies.com


CLASSIC BORSCHT RECIPE - MOMSDISH
2020-02-12 Borscht is a savory, sour and hearty soup that is packed with beef, beets, carrots, potatoes, kidney beans and cabbage. It can be made completely vegetarian (skip the beef), or for an extra punch of flavor you can swap out the water for beef broth or beef stock. The end result is the perfect soup to warm up to on a cold day.
From momsdish.com


10 BEST CABBAGE BORSCHT SOUP RECIPES - YUMMLY
2022-04-07 Cabbage Borscht Soup Recipes 6,157 Recipes. Last updated Apr 07, 2022. This search takes into account your taste preferences. 6,157 suggested recipes. Borscht Soup Manger. celery, bay leaf, beets, allspice, pepper, carrots, potatoes and 11 more. Russian Borscht Soup Little Sunny Kitchen. vegetable oil, bay leaves, carrot, cardamom, ground cumin, tomato …
From yummly.com


BORSCHT SOUP RECIPES ALL YOU NEED IS FOOD
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin. Provided by Taste of Home. Categories Lunch. Total Time 01 hours 15 minutes. Prep Time 15 minutes. Cook Time 60 ...
From stevehacks.com


HOMEMADE BORSCHT SOUP RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Homemade Borscht Soup Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Fat Keto Recipes Morning Healthy Breakfast Smoothie Recipes Easy Healthy Asian Recipes ...
From recipeshappy.com


HEAVENLY GERMAN BORSCHT RECIPE - HOMEMADE FOOD JUNKIE
2016-09-09 This German Borscht Recipe came from my sister-in-law, Brigitte. She was born and raised in West Germany. This soup is very tasty and VERY low cal. Brigitte’s borscht recipe has ideas on garnish for this soup. German Borscht Recipe. Her family is still there. She immigrated to the U.S. as a young mother and is now married to my very lucky brother. This …
From homemadefoodjunkie.com


BORSCHT RECIPE | EATINGWELL
Healthy Recipes; Healthy Soup Recipes; Borscht; Borscht. Rating: 4 stars. 6 Ratings. 5 star values: 3 ; 4 star values: 1 ; 3 star values: 2 ; 2 star values: 0 ; 1 star values: 0 ; Read Reviews ; Add Review ; 6 Ratings ; 6 Reviews ; Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian …
From eatingwell.com


BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE ...
2020-12-10 Borscht – authentic Polish soup, is also known as Barszcz Czerwony. It’s a classic dish that is traditionally served on Christmas Eve. It’s made from beets and it has a clean, almost see-through consistency; it can be served in mugs to drink, or in bowls with Polish mushroom “uszka” pierogi, or Sauerkraut and Mushroom Pierogi. Borscht – Traditional Polish Soup …
From eatingeuropean.com


BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES
2022-03-15 Borscht was a winter soup, often made with sour flavors and topped with a dollop of sour cream. It was usually made by combining meat or bone stock with sautéed or boiled vegetables. Popular ingredients may include cabbage, carrots, onions, potatoes and/or tomatoes.
From simplyrecipes.com


BEET BORSCHT SOUP RECIPE - VALENTINA'S CORNER
2019-05-17 In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about 5 min. Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes. Add to the Dutch oven and saute another 5 minutes, stirring as needed. Mix in the garlic.
From valentinascorner.com


BORSCHT RECIPES - FOOD & WINE
2017-05-31 Chunky Borscht. Chunky Borscht. Go to Recipe. Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and ...
From foodandwine.com


BORSCHT SOUP RECIPE FROM BELARUS - THE FOREIGN FORK
2019-03-22 Add the beets and carrots to the pot along with the broth. Cover and bring the broth to a boil. Once boiling, reduce heat and simmer for about 15 minutes. Stir in potatoes, tomato paste, apple cider vinegar, dill, salt, and pepper. Cook, uncovered for about 30 minutes, until the soup reduces and gets a bit thicker.
From foreignfork.com


BORSCHT SOUP RECIPE | TURKISH STYLE COOKING
Borscht Soup Recipe. Home / Main Dishes / Soup Recipes / Borscht Soup Recipe. It is not unique to Turkey and Greece to argue about the ownership of foods. Such things are inevitable when the people of the same geography separated on paper. As in many other parts of the world, there are many dishes in the same controversial foods in Slavic countries. One of them is …
From turkishstylecooking.com


BORSCHT RECIPE - WOOLWORTHS
Popular in Eastern Europe, borscht is a colourful soup with beetroot as its main ingredient. Try this quick version for a vibrant, creamy and delicious result. Method. Step 1. Heat oil and butter in a large saucepan over medium heat. Add onion, celery, potato and …
From woolworths.com.au


BORSCHT - TRADITIONAL EASTERN EUROPEAN SOUP RECIPE | 196 ...
2020-06-07 The borscht recipes are really numerous, the only common ingredient is naturally the beet which gives it this typical red-purple color. Borscht is also one of twelve traditional dishes on the Polish Christmas Eve table. How to make borscht Beneath the smooth and homogeneous surface, traditionally accompanied by smetana and a few fresh sprigs of parsley …
From 196flavors.com


BORSCHT SOUP WITH GARLIC BREAD RECIPE | CHRISTINE'S ...
Borscht Soup with Garlic Bread Recipe (Printable recipe) By Christine’s Recipes Course: Soup Cuisine: Chinese Prep time: 20 mins Cook time: 150 mins Yield: 2 to 3 serves. Ingredients: 4 strips beef brisket (or beef bones for soup) 2 to 3 stalks celery ; 2 potatoes ; 1 onion ; 3 tomatoes ; 1 carrot ; ¼ cabbage ; 2 garlic, crushed ; 10 to 15 white peppercorns ; 3 bay leaves ; 3 Tbsp …
From en.christinesrecipes.com


BORSCHT RECIPE (ICONIC SOUP MADE EASY!) - VIKALINKA
2019-01-11 Borscht Recipe (Iconic soup made easy!) Published January 11, 2019 | Julia Frey (Vikalinka) Jump to Recipe. Have you ever tasted real Ukrainian borscht? A hearty soup made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood. If you like this borscht recipe, try my …
From vikalinka.com


TRADITIONAL BEEF BORSCHT SOUP RECIPE - COOK HOMEY
Recipe for traditional borscht. Of course, there is not just one recipe. The mere fact that borscht is a traditional and popular soup in several countries of Eastern Europe brings many variations. Every Russian or Ukrainian babushka has her tips and mysterious tricks for the best borscht.
From cookhomey.com


CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
2018-10-13 Classic Borscht Recipe (Beet Soup) 4.91 from 390 votes. Prep Time: 30 minutes. Cook Time: 40 minutes. Total Time: 1 hour 10 minutes. 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. Author: …
From natashaskitchen.com


Related Search