German Cabbage Borscht Recipes

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GERMAN BORSCHT



German Borscht image

A traditional soup made from smoked Ham Hocks and vegetables with interesting spices. Very flavorful.

Provided by Diane

Categories     Soups, Stews and Chili Recipes

Time 2h20m

Number Of Ingredients 20

1 lb. ham hocks, choose extra meaty ones
30 oz. Can whole tomatoes
4 Cups chicken broth
Water (as necessary to build the consistency you prefer-no more than 4 Cups.)
1 Cup carrots, chopped
1/2 Cup Celery, Chopped
1 Cup onions, chopped
1 Cups potatoes, red boilers-chopped
1/2 medium cabbage, green or red-sliced
10 Whole peppercorns
1 tsp. cayenne pepper
10 whole cloves
4 whole bay leaves
2 Tablespoons parsley
1 tsp. salt
1 tsp. pepper
2 Tablespoons cream
1 Tablespoon apple cider vinegar
1 Tablespoon sour cream
2 Tablespoons whole milk

Steps:

  • In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
  • Boil until the ham hocks fall off the bones
  • If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
  • Remove the soup bones if desired.
  • Return the pot to the stove and heat it to medium heat.
  • Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
  • Put in the potato chunks and boil additional 20 minutes.
  • Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.

Nutrition Facts : Calories 218 calories

BORSCHT RECIPE (BEET SOUP)



Borscht Recipe (Beet Soup) image

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Provided by Holly Nilsson

Categories     Soup

Time 50m

Number Of Ingredients 15

2 tablespoons olive oil
4 red beets (½ inch diced (approx 1 ½ pounds))
2 carrots (½ inch diced)
1 large russet potato (peeled and ½ inch diced)
½ small green cabbage (shaved)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons dill (fresh, minced)
2 tablespoons lemon juice (fresh)
1 teaspoon lemon zest
1 bay leaf
kosher salt (to taste)
black pepper (to taste)
sour cream (optional, for serving)

Steps:

  • Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
  • Cook for 10 minutes to slightly soften the vegetables.
  • Add in the garlic and saute for 30 seconds or until fragrant.
  • Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  • Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
  • Serve with a dollop of sour cream on top.

Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CABBAGE BORSCHT MENNONITE SOUP



Cabbage Borscht Mennonite Soup image

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Provided by Alea

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

Time 2h20m

Yield 8

Number Of Ingredients 14

2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

  • Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
  • Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

This beet and cabbage borscht is packed with red beets, onions, cabbage, and white beans, perfect for a cold winter night.

Provided by Molly Watson

Categories     Side Dish     Appetizer     Lunch     Dinner     Soup

Time 3h

Yield 16

Number Of Ingredients 12

1 cup dried cannellini beans (or other small white beans)
6 large beets (about 2 pounds)
2 tablespoons olive oil (vegetable oil, or butter)
2 medium onions (halved and thinly sliced)
1 teaspoon salt (plus more to taste)
Optional: 3 cloves garlic (minced)
1 head green, Savoy, or Napa cabbage (cored and thinly sliced or shredded)
2 teaspoons caraway seeds
8 cups chicken broth (or beef or vegetable broth)
Optional: lemon juice (to taste)
Garnish: plain yogurt , sour cream, or crème fraîche
Garnish: fresh dill (chopped)

Steps:

  • Gather the ingredients.
  • Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
  • Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
  • Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
  • Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
  • In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
  • Add garlic, if using, and cook until fragrant, about 1 minute.
  • Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
  • Add caraway seeds and grated beets. Stir to combine.
  • Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

Nutrition Facts : Calories 91 kcal, Carbohydrate 13 g, Cholesterol 3 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 2 g, ServingSize 16 bowls (16 servings), UnsaturatedFat 0 g

GERMAN CABBAGE BORSCHT



German Cabbage Borscht image

This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..

Provided by Erica_Hildebrand

Categories     Lunch/Snacks

Time 1h30m

Yield 20-25 serving(s)

Number Of Ingredients 12

2 quarts water
1 head cabbage
4 large carrots
5 potatoes
7 onions
4 star anise
15 whole allspice
3 bay leaves
1 bunch dill (I use 1/4 cup)
1 can stewed tomatoes
1 cup whipping cream
1 farmer sausage

Steps:

  • Cut all vegetables into bite size pieces.
  • Cut sausage into ½ inch rounds.
  • Chop cabbage into bite size pieces also.
  • Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
  • Cook for 15 to 20 minutes then add tomatoes and cream.
  • Cook until the vegetables and sausage are tender.

Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7

GERMAN/RUSSIAN BORSCHT



German/Russian Borscht image

This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.

Provided by RochelleS

Categories     Vegetable

Time 13h

Yield 14 serving(s)

Number Of Ingredients 17

4 large beets (DO NOT peel and keep leaves for later)
2 tablespoons vinegar
1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
1 large onion, chopped
2 garlic cloves, minced (optional)
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, peeled and chopped
2 bay leaves
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
6 cups water
6 teaspoons chicken bouillon
1/2 head cabbage, chopped
beet leaf, chopped
16 ounces cream or 16 ounces half-and-half
salt and pepper

Steps:

  • Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
  • For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
  • Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
  • If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
  • Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
  • Add beet leaves, cook 5 minutes.
  • Add cream, turn heat off. Salt and pepper to taste. Enjoy!

HEARTY HAM BORSCHT



Hearty Ham Borscht image

I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 meaty ham bone or 2 smoked ham hocks
6 cups water
2 cups cubed fully cooked ham
3 cups chopped cooked beets
1 can (14 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup frozen peas
1 cup chopped carrots
1 cup frozen cut green beans
1 medium onion, chopped
2 to 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
Sour cream, optional

Steps:

  • Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups unsalted chicken stock
1 cup dry white wine
1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
1 large (about 8 ounces) beet, peeled and cut into fine julienne
1 small red onion, peeled and thinly sliced
1 tablespoon balsamic vinegar
Generous pinch of ground cumin
Salt and freshly ground black pepper to taste
Unflavored yogurt or sour cream (about 1/2 cup)

Steps:

  • Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.

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