Spinach Borscht Recipes

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BEET BORSCHT



Beet Borscht image

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

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

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



Green Borscht image

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

3 eggs, or more to taste
3 potatoes, cut into cubes, or more to taste
½ cup rice
1 bunch green onions, finely chopped
salt to taste
1 bunch fresh spinach, stems removed and leaves chopped
1 bunch fresh parsley, chopped
¼ cup sour cream, or more to taste
1 teaspoon chopped fresh dill, or more to taste

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



Spinach Borscht image

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

28 ounces canned tomatoes, including liquid
2 large carrots, peeled and diced
1 large red beet, peeled and diced
1 large green pepper, seeded and cut into chunks
4 large potatoes, peeled, divided
4 cups chicken broth
12 cups water
4 tablespoons chicken soup base
2 tablespoons salt
1/2 cup butter, divided
1 large onion, chopped small
4 large garlic cloves, minced
2 cups cauliflower florets
1 cup broccoli floret
2 large celery ribs, chopped small
2 cups frozen tiny peas
3/4 cup whipping cream
1 bunch fresh spinach, roots removed and leaves chopped
1 large sweet red pepper, seeded and diced
4 tablespoons finely chopped fresh dill or 2 tablespoons dried dill weed
1/2 teaspoon black pepper

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



Borscht image

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

1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
1 small red onion, peeled and cut into eighths (about 4 ounces)
2 medium carrots, halved crosswise (about 5 ounces)
1 rib celery, halved crosswise
1 clove garlic, smashed and peeled
1 tablespoon olive oil
2 teaspoons kosher salt
1 sprig rosemary
3 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1/2 cup light buttermilk
2 dashes Worcestershire sauce (less than 1/4 teaspoon)
1 1/2 tablespoons chopped fresh dill

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



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

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



Russian Borscht Soup image

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

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

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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