Moms Sauerkraut Borscht 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.

SAUERKRAUT AND RED BEET BORSCHT



Sauerkraut and Red Beet Borscht image

Yum, yum. I can't get enough of this soup this winter. A very tasty way to use fresh beets. This is a deviation from a recipe I read that also tosses in beef cubes in the end. We aren't huge red meat fans here so I took out the meat and made a few adjustments. The sauerkraut really gives the borscht an extraordinary flavor.

Provided by Chrystabel

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 cups chicken stock
3 medium beets
2 tablespoons butter
2 tablespoons sugar (substitute with Stevia for sugar free)
3 tablespoons tomato paste
1 lemon, juice of
1 small onion
2 tablespoons butter
1 1/4 cups sauerkraut
salt and pepper
1 tablespoon sour cream (optional)
sour cream (garnish)
parsley, chopped (garnish)

Steps:

  • Wash, peel, and chop beets into bite sized pieces.
  • In a large heavy skillet melt 2 tablespoons butter and add beets, sugar, tomato paste. Brown for a minute and add lemon juice. Saute a few minutes more and cover and let the beets simmer in juices until cooked through.
  • Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy.
  • Add sauerkraut and chicken stock and cook until the sauerkraut is tender. Add red beet mixture and stir until blended. If beets are still not done all the way bring soup to a low boil until cooked.
  • Remove soup from stove and can add sour cream to make it a lighter rose color or wait and garnish with a dollop of sour cream after ladeling soup into bowls. Sprinkle parsley over the top and serve with slices of dark chewy bread.

Nutrition Facts : Calories 225.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 35, Sodium 714.2, Carbohydrate 22.3, Fiber 2.7, Sugar 14.9, Protein 5.7

CLASSIC BORSCHT RECIPE



Classic Borscht Recipe image

This super simple recipe for classic borscht is packed with tender bone-in beef, beets, potatoes, & veggies. Hearty & healthy, the leftovers are to-die-for!

Provided by Natalya Drozhzhin

Categories     Soup

Time 1h15m

Number Of Ingredients 12

1 lb bone-in beef
4 tbsp oil
1 large beet (peeled, grated or sliced thinly )
1/2 large onion (finely chopped )
2 medium carrots (grated)
16 oz canned kidney beans (rinsed and drained)
3 medium potatoes (sliced into bite-sized pieces)
1/4 head of medium cabbage (thinly chopped)
1 tbsp salt (adjust to taste )
1/4 tbsp ground pepper (adjust to taste )
1 tbsp vinegar
2 tbsp ketchup

Steps:

  • In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes.
  • In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth. Drain and rinse beans and add them to the pot. Cook the soup for 20 minutes.
  • Drain and rinse beans and add them to the pot. Simmer for another 15 minutes.
  • Add in the sliced potatoes to the pot and simmer them for another 15 minutes.
  • After the potatoes are almost done cooking, add in the sliced cabbage to the pot. Next, add in the ground pepper, salt to taste, vinegar and ketchup. Let the borscht simmer for 10 more minutes.
  • Serve the borscht with a dollop of sour cream or mayo. Enjoy!

Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 1110 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

MOM'S SAUERKRAUT BORSCHT



Mom's Sauerkraut Borscht image

Another of my mom's borscht recipes, and a favourite with our family. It is tangy, spicy and served with warm buns, a great hearty meal.

Provided by valandsnoopy

Categories     Low Protein

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

10 cups water
1 lb chicken, cut up
3 cups sauerkraut
1 cup dill, chopped
2 cups cabbage, chopped
1 (28 ounce) can tomatoes, chopped
1 teaspoon peppercorn
1 bay leaf
2 chili peppers
3 potatoes
1 teaspoon salt
1 medium onion, chopped

Steps:

  • Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.

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