Borshch Gourmet Russian Beetroot Soup Recipes

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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.

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.

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.

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

RUSSIAN BORSCHT



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

BORSHCH GOURMET (RUSSIAN BEETROOT SOUP)



Borshch Gourmet (Russian Beetroot Soup) image

The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way.

Provided by Andreacute Grisell

Categories     Clear Soup

Time 5h30m

Yield 8-10 serving(s)

Number Of Ingredients 25

4 lbs oxtails
1 ounce fat (butter, oil, lard)
1 (2 lb) hen
1/2 lb carrot
1/2 lb celery
1/2 lb leek
1 large onion, unpeeled
1 tablespoon tomato puree
2 ounces butter
2 tablespoons wheat flour
1 lb beetroot
1/2 lb potato
1/2 lb sauerkraut or 1/2 lb white cabbage
3 large garlic cloves
1 bunch fresh parsley
1 teaspoon white peppercorns
1 teaspoon thyme
2 bay leaves
1 teaspoon sugar
salt
black pepper, freshly ground
bouillon cube
2 tablespoons vinegar
dill
1 cup sour cream

Steps:

  • Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
  • Put everything into a stockpot together with the green part of the leek and the stems of the parsley.
  • Cover with water and bring to a boil. Skim. Add thyme, bay leaves and peppercorns.
  • Let simmer, covered, for 2 1/2 hours.
  • Pick up the oxtail. Remove the meat and set aside. Return the bones to the pot and let simmer for another 1 1/2 hours.
  • Strain the stock and remove some of the fat. Discard the hen (or use for something else).
  • Cut the rest of the vegetables, except one beetroot, into strips.
  • Heat the butter in the cleaned stockpot. Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes.
  • Add potato, cabbage and the stock and bring to a boil.
  • Let simmer until the vegetables are done (approx. 15 min).
  • Add the meat.
  • Grate the remaining beetroot finely and mix with the vinegar.
  • Chop parsley and dill.
  • Add salt, black pepper and a little sugar to taste. If the soup tastes bland, enrich with bouillon cubes.
  • Add parsley to the soup and bring to a boil.
  • Finally, stir in the grated beetroot and vinegar. The soup will at once take on an intense purple red color. Do not boil the soup from now on.
  • Serve hot, sprinkled with dill and a dollop of sour cream in the bowls. Dark sourdough bread and butter on the side.

Nutrition Facts : Calories 480.8, Fat 31.8, SaturatedFat 13.7, Cholesterol 146.4, Sodium 414.8, Carbohydrate 25.9, Fiber 5.2, Sugar 9.8, Protein 24

UKRAINIAN BEETROOT BORSHCH



Ukrainian Beetroot Borshch image

This recipe for Ukrainian beetroot soup (borshch) is made with a combination of beef, cabbage, and beets, and other veggies depending on the country.

Provided by Barbara Rolek

Categories     Side Dish     Entree     Dinner     Lunch     Appetizer     Soup

Time 2h35m

Yield 6

Number Of Ingredients 29

For the Beef Stock:
3 pounds beef shanks , or 2 1/2 pounds beef chuck on the bone
8 cups cold water, plus more as needed
1 large onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 stock sachet
For the Soup:
1 pound beets, trimmed and peeled
3 large carrots, trimmed and peeled
1/4 large cabbage, shredded
2 large potatoes, peeled and thinly sliced
2 large onions, diced
2 tablespoons tomato paste
1 tablespoon sugar
Salt, to taste
Black pepper, to taste
For the Optional Ukrainian Caraway Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon caraway seeds
1/2 cup milk
1 large egg, beaten
Black pepper, to taste
For Serving:
Sour cream, to taste
Fresh dill, to taste
Lemon wedges, to taste

Steps:

  • Gather the ingredients.
  • In a stockpot over medium heat, combine beef and water.
  • Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
  • Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
  • Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
  • Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
  • Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
  • Gather the ingredients.
  • Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
  • Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
  • Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
  • Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
  • Gather the ingredients.
  • In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
  • In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
  • Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
  • Add reserved meat to soup and heat through, or around 5 minutes.
  • Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.

Nutrition Facts : Calories 797 kcal, Carbohydrate 71 g, Cholesterol 216 mg, Fiber 10 g, Protein 87 g, SaturatedFat 7 g, Sodium 723 mg, Sugar 19 g, Fat 19 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g

BORSCH (BEETROOT SOUP)



Borsch (beetroot soup) image

Provided by Martin Blunos

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 9

1kg/2¼lb beetroot
450g/1lb carrots
8 shallots
2 garlic cloves, chopped roughly
1 stick of celery, chopped roughly
1 bay leaf
2 tbsp caraway seeds
enough stock to cover the vegetables with about half a pint left over
salt and freshly ground black pepper

Steps:

  • Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
  • Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
  • Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
  • Reheat gently, do not allow to boil, serve with the soured cream and Pirags.

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