Freezer Friendly Borscht Recipes

CLASSIC BORSCHT RECIPE (BEET SOUP)

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.

FREEZER FRIENDLY BORSCHT RECIPE

Steps:

• Prepare all vegetables and ingredients before starting the recipe.
• Set the Instant Pot to sauté and add the oil.
• Once the oil is hot, add the onion and beets. Stir occasionally, until onions are translucent, about 2-3 minutes.
• Add the garlic and stir for one minute.
• Turn off the sauté setting and add in broth or water and salt and pepper seasoning.
• Secure the lid of the Instant Pot and cook on the soup setting for 20 minutes.
• Allow a natural release then either use an immersion blender to purée the soup or wait until it has cooled and use a blender.
• When the soup has somewhat cooled, ladle it into a large resealable freezer bag or two medium resealable freezer bags.
• Seal, remove excess air, and freeze.
• Remove the bag(s) from the freezer to thaw.
• Reheat in the microwave or in a pot on the stovetop.
• Taste and adjust seasoning - adding in lemon and topping with sour cream and dill, if desired before serving.

BORSCH

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

BEET BORSCHT

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.