Russian Green Borscht Recipes

RUSSIAN GREEN BORSCHT

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.

GREEN BORSCHT

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.

TRADITIONAL RUSSIAN BORSCHT

Steps:

• In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.

RUSSIAN CABBAGE BORSCHT

Steps:

• Combine meat, bones and water in a deep saucepan and bring to a boil.
• Skim any foam and fat off the top.
• Stir in onions and tomatoes.
• Cover, reduce heat to low, and simmer for 1 hour.
• Add cabbage, apple, salt and pepper.
• Simmer for 1 hour.
• Stir in lemon juice and sugar.
• Simmer for 20 minutes more.
• Remove beef.
• Meat can be cut up and stirred back into the soup, or served on the side.

GREEN BORSCHT

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.