Russian Palaces Vegetable Borscht Recipes

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RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE



Russian Palace's Vegetable Borscht Recipe image

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

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 teaspoons tomato paste
16 cups chicken stock
2 large potatoes
1 medium head of cabbage
1 cup green bell pepper, chopped
3 tablespoons sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1 teaspoon fresh dill, chopped

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



Traditional Russian Borscht image

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

2 tablespoons vegetable oil
1 lb stew meat
16 ounces roll bulk pork sausage
8 cups beef stock
1 (14 1/2 ounce) can diced tomatoes
4 large garlic cloves, minced
1 large brown onion, diced
3 large beets, peeled and cut into 1 inch chunks
4 carrots, peeled and chopped
1 large russet potato, peeled and cut into 1/2 inch cubes
2 cups thinly shredded cabbage
3/4 cup chopped fresh dill
1 tablespoon red wine vinegar
salt and pepper, to taste
sour cream, for garnish

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



German/Russian Borscht image

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

4 large beets (DO NOT peel and keep leaves for later)
2 tablespoons vinegar
1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
1 large onion, chopped
2 garlic cloves, minced (optional)
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, peeled and chopped
2 bay leaves
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
6 cups water
6 teaspoons chicken bouillon
1/2 head cabbage, chopped
beet leaf, chopped
16 ounces cream or 16 ounces half-and-half
salt and pepper

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



Russian Cabbage Borscht image

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

1 1/2 cups potatoes, thinly sliced
1 cup beet, thinly sliced
4 cups vegetable stock or 4 cups water
2 tablespoons butter
1 1/2 cups chopped onions
1 teaspoon caraway seed (optional)
2 teaspoons salt
1 celery, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper
1/4 teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomato, for garnish

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.

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