GREEN BORSCHT
Green borscht is the green counterpart to the popular Ukrainian beetroot borscht. It uses fresh tangy sorrel instead of the earthy beetroot for a popular summertime version of the classic soup.
Provided by CookingToEntertain
Categories Main Course Main Dish Soup
Time 1h50m
Number Of Ingredients 11
Steps:
- In a pot add the pork ribs along with salt and pepper and the bay leaves. Ad water up to 60% of the pot. Bring to a boil, then lower to a simmer and cover with a lid for one hour.
- Add in the potatoes and bring back up to a boil. Let cook for 10 minutes.
- While the potatoes are cooking quickly fry some grated onion and carrot in a pan with a bit of oil. Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in.
- In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup.
- Turn off the heat and add in the chopped sorrel. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.
Nutrition Facts : Calories 242 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 138 mg, Sodium 86 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
RUSSIAN BORSCHT
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
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 :
RUSSIAN GREEN BORSCHT
Make and share this Russian Green Borscht recipe from Food.com.
Provided by Chocolatl
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place beef in a large pot or Dutch oven.
- Add water, beef base, salt and pepper.
- Cover, bring to a boil, and simmer 1 hour.
- Add parsnips, carrots, leeks, celery and potatoes.
- Cover and simmer 30 minutes more, or until meat is tender.
- Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
- Taste and add sugar if it's too sour.
- Ladle into soup bowls and garnish with sour cream.
Nutrition Facts : Calories 334.1, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.2, Sodium 133.2, Carbohydrate 16.8, Fiber 3.2, Sugar 2.5, Protein 22.3
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
GREEN BORSCHT
A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Posted in response to a recipe request from an online source.
Provided by Molly53
Categories Greens
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a large pot.
- Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
- Reduce heat; cover and simmer for 1 hour.
- Remove from heat and place into a large tureen and stir in the cream; add the dill.
- Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.
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