RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE
From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes
Provided by luisawoods
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Peel and julienne raw beet to yield 4 cups.
- Peel and cube potatoes to yield 2-1/2 cups.
- Finely chop cabbage to yield 6 cups.
- Heat oil in a large skillet over medium-high heat.
- Add onion and saute until browned, about 5 to 7 minutes.
- Add beets and carrot. Saute, stirring constantly, for 10 minutes.
- Stir in tomato paste. Remove from heat and set aside.
- In a large stock pot, bring chicken stock to a boil over high heat.
- Add potato and cook for 3 minutes.
- Add cabbage and continue boiling for 5 minutes.
- Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
- Reduce heat to a simmer and cook for 15 minutes.
- Remove from heat. Stir in garlic and dill.
- Serve hot.
Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1
TRADITIONAL RUSSIAN BORSCHT
Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.
Provided by Sommer Clary
Categories Stew
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1
GERMAN/RUSSIAN BORSCHT
This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.
Provided by RochelleS
Categories Vegetable
Time 13h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
- For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
- Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
- If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
- Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
- Add beet leaves, cook 5 minutes.
- Add cream, turn heat off. Salt and pepper to taste. Enjoy!
RUSSIAN CABBAGE BORSCHT
Make and share this Russian Cabbage Borscht recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h5m
Yield 8 serving(s)
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.
More about "russian palaces vegetable borscht recipes"
THE BEST RUSSIAN BORSCHT - HOMEMADE THE RUSSIAN …
From skilletsandpots.com
RUSSIAN BORSCHT - CHEF'S PENCIL
From chefspencil.com
VEGETARIAN UKRAINIAN/RUSSIAN BORSCHT SOUP (Красный …
From wholemadeliving.com
BEST RUSSIAN BORSCHT RECIPE - HOW TO MAKE RUSSIAN …
From food52.com
RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE - RUSCUISINE.COM
From ruscuisine.com
30+ MOUTHWATERING RUSSIAN RECIPES FOR A FLAVORFUL CELEBRATION
From chefsbliss.com
RUSSIAN BORSCHT RECIPE - VALENTINA'S CORNER
From valentinascorner.com
TRADITIONAL RUSSIAN BORSCHT - BABUSHKA COOKING
From babushkacooking.com
RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE – RECIPE WISE
From recipewise.net
RECIPESOURCE: RUSSIAN PALACE’S VEGETABLE BORSCHT
From recipesource.com
RUSSIAN FOOD: RUSSIAN PALACE'S VEGETABLE BORSCHT
From cookingrussianfood.blogspot.com
RUSSIAN PALACE'S VEGETABLE BORSCHT - ASTRAY RECIPES
From astray.com
RECIPE: RUSSIAN PALACE RESTAURANT VEGETABLE BORSCHT (CHICAGO)
From recipelink.com
CLASSIC VEGAN BORSCHT RECIPE, RUSSIAN-STYLE - VEGAN …
From veganrunnereats.com
RUSSIAN BORSCHT - RECIPE FOR PERFECTION
From recipeforperfection.com
THE BEST RUSSIAN BORSCHT RECIPE (BEET SOUP)
From lazyhomecook.com
DELICIOUS BORSCHT SOUP RECIPE FOR LUNCH - TIKTOK
From tiktok.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHA'S KITCHEN
From natashaskitchen.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 »
You'll also love