Red Cabbage Borscht Recipes
CLASSIC BORSCHT RECIPE (BEET SOUP)
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
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.
BEET AND CABBAGE BORSCHT
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
RED CABBAGE BORSCHT
This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)
Provided by Sweet PQ
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Drain the beets, saving the liquid. Cut the beets into strips.
- In a large saucepan, melt the butter & cook the onion until softened.
- Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
- Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
- Cover and simmer for about 30 minutes or until the cabbage is very soft.
- Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
BEET & CABBAGE BORSCHT
Beets are a health-building powerhouse and combined with all the other vegetables, this is antioxidant heaven. If the beet greens look good, I sometimes add them in as well. And you can use tomato puree or sauce in place of the Pomi. Soups are flexible that way. Being Polish, we always stir in a little sour cream when serving. - Jenny Jones
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- In a large pot, cook and stir the onion and celery in hot oil for about 3 minutes.
- Add remaining ingredients, bring to a boil, then reduce heat, cover and simmer for about 25 minutes.
BEET AND CABBAGE BORSCHT
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.
RUSSIAN CABBAGE BORSCHT
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
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
RED CABBAGE BORSCHT
Make and share this Red Cabbage Borscht recipe from Food.com.
Provided by Lille
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Drain beets and reserve liquid. Chop beets.
- In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
- Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Nutrition Facts : Calories 91.3, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 184.8, Carbohydrate 14, Fiber 3.2, Sugar 9.2, Protein 2.7
More about "red cabbage borscht recipes"
BEET AND RED CABBAGE BORSCHT RECIPE | POPSUGAR FOOD
From popsugar.com
Estimated Reading Time 3 mins
- Make the soup base: Heat 3 tablespoons of the oil in a 4-quart saucepan over medium-low heat. Add 3 cups of the beets, potatoes, shallots, garlic, and caraway seeds. Cook for 5 minutes, stirring often with a wooden spoon. Stir in the stock, water, bay leaf, salt, and pepper; lower the heat to low, and simmer, covered, until the vegetables are tender — about 30 to 40 minutes. Discard the bay leaf, and transfer to a blender, and blend until smooth. Keep the liquid warm.
- Complete the borscht: Place the remaining 2 tablespoons of oil in the saucepan used to cook the base; heat over medium-low heat. Add the cabbage, the remaining 1 cup of beets, and carrots, and cook for 3 minutes, stirring often. Add the honey and vinegar, and cook 3 minutes more to reduce the acidity of the vinegar. Pour the warm soup base into the pan, simmer until vegetables are tender — about 40 minutes, adding extra water to thin as necessary. Chill for 2 hours.
- Serve the borscht: Season the borscht to taste with salt and red wine vinegar. Put the sour cream, capers, and scallions each into a small bowl or cup. Serve the borscht at the table, topping each bowl with a dollop of sour cream and a sprinkling of capers, scallions, and croutons.
BEET BORSCHT SOUP (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
Estimated Reading Time 5 mins
- Add onions, carrots, garlic, celery cabbage, beets and saute for until garlic is fragrant and veggies are partially softened.
- Add broth, water, potatoes, bay leaf, salt, pepper, tomato paste, dill and stir everything together.
- Bring to a boil and then lower heat to Medium and let soup simmer uncovered until vegetables are all tender.
BORSCHT RECIPE - HOW TO MAKE TRADITIONAL UKRAINIAN BORSCHT ...
From melissaknorris.com
4.5/5 (29)Servings 6Cuisine UkrainianCategory Soup
CABBAGE BORSCHT RECIPE | MENNONEECHIE KITCHEN
From mennoneechiekitchen.com
Estimated Reading Time 6 mins
10 BEST CABBAGE BORSCHT SOUP RECIPES | YUMMLY
From yummly.com
BEET AND RED CABBAGE BORSCHT RECIPE - ALISON ATTENBOROUGH ...
From foodandwine.com
5/5 (1.2K)Total Time 6 hrsServings 20
- Preheat the oven to 400°. In a shallow baking dish, cover the beets with foil and bake until tender, about 1 hour. When cool enough to handle, peel the beets and cut them into 1/2-inch dice.
- Meanwhile, season the meat with salt and pepper and toss with flour just until lightly coated. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil. Add half of the meat and cook over moderately high heat until browned all over; transfer to a bowl with a slotted spoon. Repeat with 1 tablespoon of oil and the remaining meat.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the red cabbage, onions, fennel, garlic and paprika. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the vinegar and honey and cook over moderately high heat until the vegetables start sticking to the casserole and browning lightly, about 3 minutes. Add the beets, browned meat, chicken broth and thyme sprigs and bring to a boil. Cover and simmer over low heat until the meat is very tender, about 1 hour and 15 minutes.
- In a medium bowl, mix the sour cream with the horseradish and chives and season with salt and pepper.
RUSSIAN RED BORSCHT SOUP RECIPE (VEGAN ... - LITTLE SUNNY ...
From littlesunnykitchen.com
Estimated Reading Time 6 mins
- In a large pot, add water and boil the potatoes for 5 minutes then add the cabbage and bay leaves. Cook until the potatoes and cabbage are tender but not overcooked.
- In a pan, heat oil and saute the onion with grated carrot and beets. Cook for 2-3 minutes on medium heat then add a little bit of water and cover with a lid. Cook until the beet is tender.
- Season with salt, and add sugar and white vinegar. Give it a quick mix and cook for a couple of minutes.
UKRAINIAN BORSCHT RECIPE - BEET CABBAGE SOUP » LEELALICIOUS
From leelalicious.com
Estimated Reading Time 4 mins
- Wash and dry the meat and cut into 1" pieces. Heat a large 6 quart soup pot with 2 tablespoons olive oil. Once the oil is hot, add the meat and quickly brown from all sides (about 5 minutes). Fill the pot 2/3 full (4 quarts) of water and add bay leaves and salt. Bring to a boil on high heat, then turn to low and cook for about 1 hour for meat to become soft and tender. Skim off any grey foam.
- Prepare your vegetables in the meantime. Cube the potatoes, shred the cabbage and set aside.
- In a large pan heat 2 tablespoon of oil and saute chopped onion until softened. Add chopped bell pepper and soften as well.
- Wash and peel carrots and beets. Grate by hand or shred with shredding attachments of your food processor (takes only a fraction of the time). Add shredded carrots and beets to pan and saute until softened (about 10 minutes). Lastly add diced tomatoes and saute another 5 minutes.
RED BORSCHT RECIPE - KATE WINSLOW | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hr
- Heat the olive oil in a large pot over moderate heat. Add the carrots and onions and cook, stirring occasionally, until softened, about 10 minutes. Push the vegetables to one side of the pot and add the tomato paste. Cook, stirring constantly, until the paste is fragrant and turns a shade or two darker, about 1 minute. Add the caraway seeds and stir everything together.
- Add the beets, cabbage and water. Bring to a boil, then reduce heat to moderately low and simmer until vegetables are tender, about 45 minutes. Season to taste with the vinegar, salt and pepper.
RECIPES - BEET & RED CABBAGE BORSCHT W/ CHICKEN-APPLE ...
From applegate.com
Servings 4-6Total Time 1 hrCategory Soup
- Heat the olive oil in a large heavy pot over medium-high heat, then add the carrots, celery and onions. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in the caraway seeds and cook for 30 seconds.
- Add the beets, potatoes, cabbage and chicken broth and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, 30–40 minutes. Season to taste with salt and pepper, then add the vinegar.
- To serve, ladle the soup into warmed bowls and garnish with some chopped dill. Serve immediately.
RED CABBAGE AND BEET BORSCHT RECIPE | REAL SIMPLE
From realsimple.com
- Heat oil in a large pot or Dutch oven over medium-high. Add caraway seeds and cook, stirring often, until they sizzle and pop, about 1 minute. Add onion; cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Add beets, cabbage, carrots, parsnips, and 1 tablespoon vinegar. Cook, stirring occasionally, until vegetables begin to soften, about 12 minutes.
- Add broth, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender, about 20 minutes. Stir in remaining 1 tablespoon vinegar. Top each serving with a dollop of sour cream and dill. Serve with buttered rye bread.
AUTHENTIC UKRAINIAN BORSCHT {GRANDMA'S RECIPE} - IFOODREAL.COM
From ifoodreal.com
- Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
- In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
COOKING BORSCHT • BORSCHT WITH RED CABBAGE
From cookingborscht.com
- Cook chicken in a broth for 1-2 hours until a fork will pierce the thigh easily. Take the chicken out, separate meat from the bones and cut meat into bite sized pieces. Strain the broth to get rid of any little bone pieces and unwanted bits.
- Cube the onion and shred beets and carrots. Heat vegetable oil on a skillet and add cubed onions. Cook them until they become translucent. Then add shredded carrots and cook until it softens a little. Afterwards, add beets, cook for 5 more minutes and then add tomato juice and simmer everything for 15 minutes.
- Meanwhile, cube potatoes and chop up garlic. Bring the broth back to a boil, add cubed potatoes and cook them for 5 minutes. Add 1 bay leaf and ½ chopped garlic and cook for 3 more minutes. Then add stewed vegetables and 5 minutes later add shredded red cabbage.
- Boil borscht for 7 minutes, then add one more bay leaf, peppercorns, chicken meat, the rest of the garlic and chopped parsley.
BEET AND RED CABBAGE BORSCHT - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 2 mins
THE BEST VEGAN BORSCHT - NIRVANA CAKERY
From nirvanacakery.com
RED CABBAGE BORSCHT RECIPES
From tfrecipes.com
CABBAGE BORSCHT RECIPE JEWISH | DANDK ORGANIZER
From dandkmotorsports.com
RED CABBAGE AND BEETROOT BORSCHT | TESCO REAL FOOD
From realfood.tesco.com
BORSCHT WITH RED CABBAGE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #vegetables #european
You'll also love