Russian Beef Borscht Recipes

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RUSSIAN BORSCHT



Russian Borscht image

This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!

Provided by Chef PotPie

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
salt and pepper, to taste (I use Johnny's)
1 tablespoon fresh lemon juice
sour cream, for doppling

Steps:

  • Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
  • Add cabbage and butter, and cook uncovered for about 20 minutes.
  • Season to taste.
  • Stir in lemon juice.
  • Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
  • This is better the next day!

Nutrition Facts : Calories 61.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 3.8, Sodium 614.1, Carbohydrate 8.8, Fiber 2.1, Sugar 5.6, Protein 3

RUSSIAN BORSCHT



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

BEEF BORSCHT



Beef Borscht image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 10 servings

Number Of Ingredients 19

1/2 pound bacon, diced
1 pound lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dill seeds
2 bay leaves
3 tablespoons red wine vinegar, plus more to taste
2 quarts water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds red beets, greens tops removed, roasted and grated
1 tablespoon vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill

Steps:

  • Preheat oven to 350 degrees F.
  • Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
  • To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
  • Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT



Authentic Russian/Ukrainian Borscht image

This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).

Provided by AniSarit

Categories     Vegetable

Time 2h30m

Yield 10-15 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef, cubed (preferably with bones)
4 large beets, peeled and eighthed (or 6 average beets, quartered)
2 lemons
1 small head of cabbage, shredded (the smallest you can find)
2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
14 ounces tomato sauce
1 bunch dill, minced
1/2 cup instant chicken-style consomme soup and seasoning mix (I like Osem)
1 medium onion, whole
3 -4 small potatoes (cubed) or 1/2 cup rice

Steps:

  • To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
  • Remove all froth that comes up from the meat.
  • Continue to boil on med-high until no more froth comes up.
  • Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
  • Fill with water, cover partially with lid, and let cook for 90min.
  • After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
  • You can add the rice and/or potatoes at this point, if you like.
  • Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
  • The soup is great on day 1, but tastes much better on days 2-3.
  • Enjoy the soup while it's very hot.

HELGA'S RUSSIAN BORSCHT



Helga's Russian Borscht image

We have a neighbor named Helga whose parents are from Russia. One day my husband and I were invited to dinner. My husband is a picky eater, but loves this dish made with beef instead of lamb. I think it's wonderful either way.

Provided by KIKI810

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

Time 2h50m

Yield 6

Number Of Ingredients 14

2 tablespoons canola oil
1 pound lamb stew meat, cut into 1/2-inch cubes
1 onion, peeled and finely chopped
3 ½ quarts beef broth
¼ cup red wine vinegar
2 tablespoons lemon juice
1 ¼ pounds cabbage, cored and shredded
1 ½ pounds ripe tomatoes, diced
2 pounds beets, peeled and diced (tops reserved)
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pint sour cream
¼ cup chopped dill

Steps:

  • Heat canola oil over medium-high heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes.
  • Pour in the beef broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lamb and beets are tender, about 2 hours.
  • Chop the beet tops, stir into the borscht, and simmer an additional 15 minutes. Season to taste with salt and pepper. Garnish the soup bowls with a dollop of sour cream, and a sprinkling of dill after ladling in the soup.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 33 g, Cholesterol 72.4 mg, Fat 32.5 g, Fiber 8.4 g, Protein 28.3 g, SaturatedFat 14.7 g, Sodium 763.1 mg, Sugar 19.5 g

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

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

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