Easy Borscht Recipe Canned Beets

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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

EASY HOMEMADE BORSCHT RECIPE



Easy Homemade Borscht Recipe image

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! Listen to me explain briefly about how to make this quick and delicious soup, with some great tips along the way, by clicking the play button below: [sc name="borschtrotd"][/sc]

Provided by Christine Pittman

Categories     Entrée

Time 25m

Number Of Ingredients 13

4 cups low or no-sodium vegetable or chicken broth
2 Tbsp. neutral oil (like vegetable or grape seed)
1 medium potato
1 cup carrot matchsticks
1 small onion
½ tsp. salt
¼ tsp. coarse black pepper
1 cup frozen green peas
1 cup frozen cut green beans
2 big handfuls of fresh dill
2 (15 oz.) cans "original cut" beets
2 tsp. white vinegar
6 Tbsp. whipping cream or sour cream to serve

Steps:

  • Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
  • Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
  • Chop the potato into a small (¼ inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
  • Roughly chop the carrot matchsticks. Add them to the pot. Stir and cover.
  • Chop the onion. Add it to the pot. Stir and cover.
  • When the broth is done heating, add it to the pot along with the salt and pepper.
  • Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
  • While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes.
  • While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.
  • Put a colander over a bowl and pour in the cans of beets. You need the liquid so do not discard it.
  • Put the drained beets into a food processor and process until they're in small pieces.
  • When the potatoes in the pot are tender add the vinegar, the beets, and the beet liquid and the heated peas and beans. Heat on high until simmering.
  • Stir in the remaining dill. Taste and add more vinegar and black pepper as needed.
  • Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.

Nutrition Facts : Calories 297 calories, Sugar 6.2 g, Sodium 1002.5 mg, Fat 7.8 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 48.2 g, Fiber 13 g, Protein 11.1 g, Cholesterol 19 mg

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

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