Stephanies Borscht Recipes

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FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY



Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional

Steps:

  • Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
  • Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
  • Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
  • In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
  • Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
  • Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
  • Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
  • Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams

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

MRS. KOSTYRA'S BORSCHT



Mrs. Kostyra's Borscht image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 8 cups

Number Of Ingredients 13

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms (morels and porcini; about 1/2 ounce)
1/2 cup hot water
Homemade Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid, to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 cup coarsely chopped dill

Steps:

  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
  • Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
  • In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
  • Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

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