RUSSIAN BORSCHT SOUP
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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