BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BORSCHT
A delicious and easy Russian soup with potatoes and spinach. Leftovers keep well in the refrigerator for a day or two. Serve with a dollop of sour cream.
Provided by maryelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
- Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
- Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 27.7 g, Cholesterol 72.9 mg, Fat 3.8 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 77.8 mg, Sugar 1.7 g
SPINACH BORSCHT
With the nice fresh spinach that is available, this Borscht makes for a great meal almost by itself. My Mother provided me with a spinach soup recipe some 55 years ago. I made several modifications and additions to enhance the flavor.
Provided by William Uncle Bill
Categories Potato
Time 52m
Yield 20-22 serving(s)
Number Of Ingredients 21
Steps:
- In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers.
- Cut 3 potatoes into quarters and add to cooking pot.
- Cover and bring to boil, reduce heat and simmer for 5 minutes.
- Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil.
- Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
- Remove potatoes and green peppers into a bowl and mash.
- Add 1/4 cup of butter and whipping cream and mix well; set aside.
- In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and sauté for 4 minutes.
- Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
- Add 1/2 of the potato mixture, 1/2 of the sautéed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil.
- Add the remaining potato mixture, sautéed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes.
- Just at the boiling point, remove cooking pot from heat.
- Adjust seasonings to taste.
- Let Borscht sit for about 15 minutes before serving.
- Serve hot.
- Refrigerate any unused portions of Borscht.
Nutrition Facts : Calories 176.1, Fat 8.6, SaturatedFat 5.1, Cholesterol 24.4, Sodium 985.7, Carbohydrate 21.5, Fiber 4.2, Sugar 4.5, Protein 5.1
BORSCHT
Unlike the lighter, vegetarian versions popular in Jewish American cooking this European-style borscht is made with chicken broth.
Provided by Food Network Kitchen
Categories appetizer
Time 1h40m
Yield 4 servings (about 1 1/4 cups per serving)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
- Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
- Ladle Borscht into bowls and garnish with dill.
Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
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