Russian Beetroot Soup Recipe Borshch

RUSSIAN BORSCHT SOUP

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.

RUSSIAN BORSCHT

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.

UKRAINIAN BEETROOT BORSHCH

Steps:

• Gather the ingredients.
• In a stockpot over medium heat, combine beef and water.
• Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
• Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
• Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
• Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
• Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
• Gather the ingredients.
• Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
• Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
• Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
• Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
• Gather the ingredients.
• In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
• In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
• Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
• Add reserved meat to soup and heat through, or around 5 minutes.
• Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.

BORSHCH GOURMET (RUSSIAN BEETROOT SOUP)

Steps:

• Put the oxtail pieces, hen, fat, half of the carrots, half of the celery, tomato puree, 2 garlic cloves and the halved onion (with peel) in a baking tray and roast in a hot oven until well browned, stirring occasionally (app. 45 min).
• Put everything into a stockpot together with the green part of the leek and the stems of the parsley.
• Cover with water and bring to a boil. Skim. Add thyme, bay leaves and peppercorns.
• Let simmer, covered, for 2 1/2 hours.
• Pick up the oxtail. Remove the meat and set aside. Return the bones to the pot and let simmer for another 1 1/2 hours.
• Strain the stock and remove some of the fat. Discard the hen (or use for something else).
• Cut the rest of the vegetables, except one beetroot, into strips.
• Heat the butter in the cleaned stockpot. Add the rest of the carrot, beetroot, celery, garlic, leek and flour and fry on medium heat for a few minutes.
• Add potato, cabbage and the stock and bring to a boil.
• Let simmer until the vegetables are done (approx. 15 min).
• Add the meat.
• Grate the remaining beetroot finely and mix with the vinegar.
• Chop parsley and dill.
• Add salt, black pepper and a little sugar to taste. If the soup tastes bland, enrich with bouillon cubes.
• Add parsley to the soup and bring to a boil.
• Finally, stir in the grated beetroot and vinegar. The soup will at once take on an intense purple red color. Do not boil the soup from now on.
• Serve hot, sprinkled with dill and a dollop of sour cream in the bowls. Dark sourdough bread and butter on the side.

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.