The Best Russian Borscht Recipe Beet Soup

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THE BEST BORSCHT RECIPE



The BEST Borscht Recipe image

This rich and delicious soup is made with cabbage, beef, and many other vegetables. Beets give this borscht a beautiful color and a beautiful flavor.

Provided by lyuba

Categories     Soup

Time 5h15m

Number Of Ingredients 20

2 lbs stew beef
1 lb beef bones (marrow bones) (optional)
2.5 quarts water
2 large bay leaves
1 tbsp coriander
1/2 tbsp whole peppercorns
3 medium beets (about 1.5 lbs)
1 medium yellow onion
2 medium carrots
1 head of cabbage
2 medium Idaho potatoes
8 oz baby bella mushrooms
4 garlic cloves
1/4 cup tomato paste
1 tbsp sugar
Salt
Fresh cracked black pepper
3 tbsp fresh dill weed (minced)
Sour cream
Fresh minced dill weed

Steps:

  • Preheat the pot over medium-high heat. Add a little bit of canola oil.
  • Cut big, hard chunks of fat off beef, if any. Add beef and bones to the pot and seat for a couple of minutes.
  • Add water to the pot and bring it to simmer.
  • Add bay leaves, coriander, and whole peppercorns. Lower the heat to low.
  • Loosely cover with a lid (so that there is a good amount of room for steam to escape) and cook for 2-4 hours.
  • About half way through of cooking meat, add whole, unpeeled beets to the pot. Cook until done, take out and set aside.
  • Strain off the stock and discard bones, bay leaves, coriander, and peppercorns. Set meat and beef aside.
  • Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool.
  • Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot.
  • Add onions and carrots and saute until softened. Smash garlic, mince and add to the pot. Stir well.
  • Add potatoes and mushrooms. Cook for a few minutes, stirring occasionally.
  • Add cabbage, stir and cook until cabbage softens.
  • Add tomato paste, sugar, salt, and black pepper. Stir well until tomato paste is evenly mixed.
  • Break apart beef and add it to the pot. Stir and start adding stock. Add enough stock to completely cover the veggies. (You can add more if you want more broth.)
  • Cook over medium heat for 25-30 minutes. Stir occasionally. Taste to make sure you have enough salt and pepper. Adjust to taste.
  • Stir in dill weed.
  • Peel beets and grate them into the soup on a large cheese grater. Stir and your soup is ready to eat!
  • Garnish with some sour cream and fresh dill weed.

Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Protein 24 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 163 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

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.

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

RUSSIAN BORSCHT



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

THE BEST RUSSIAN BORSCHT RECIPE (BEET SOUP)



The Best Russian Borscht Recipe (Beet Soup) image

The best Russian Borscht recipe! An iconic Russian beet soup recipe that's flavorsome, healthy and nutritious. Yield: 4-5 servings.

Time 1h30m

Number Of Ingredients 18

500 gr precooked beets, keep the juice & cut the beets into short & 0,5 cm thick strips
1 big carrot, sliced into half moons
1 onion, finely diced
300 gr white cabbage, shredded
250 gr shoulder chops (pork), washed, bone removed & cut into 1,5 cm pieces
4 garlic cloves, minced
3 bay leaves
3 small potatoes, peeled & cut into 1 cm cubes
2 medium tomatoes, skin removed & cut into small cubes
2,5 L water
4 tbsp vinegar
3 tbsp sugar
0,5 tsp pepper
2 tbsp salt (+more to liking)
4 tbsp fresh parsley
4 tbsp fresh dill
Sour cream (optional)
Dark bread (optional)

Steps:

  • Start with cutting the vegetables and meat first. Keep them all in separate bowls.
  • Bring 2,5 L water to boil and add 3 bay leaves, half of the chopped garlic, the meat and 1 tsp salt.
  • Reduce heat, partially cover and let it all simmer for about 30 to 45 minutes.
  • In the meantime, heat butter in a skillet over medium-high heat. Add the onion, the remaining garlic and cook until the onion turns golden/brown.
  • Add the carrot to the onion/garlic and cook until al dente, around 5 minutes. Add more butter if it seems too dry.
  • Add the beets, the beet juice, 125 ml of water and tomatoes to the skillet. Cover the skillet and let it simmer for about 5 minutes, set aside.
  • Once the meat has been cooking for at least 30 minutes, add the cut potatoes to the meat. Bring to a boil and cook till potatoes are al dente, about 3-5 minutes.
  • Add the shredded white cabbage and boil until softened.
  • Turn to the skillet and add the beet mixture to the meat bouillon. Let it boil for about 3 minutes or until everything is properly cooked through.
  • Turn heat off and season the soup with the vinegar, sugar, pepper, fresh parsley, fresh dill and salt. Taste and season more if needed.
  • Serve with dark bread and sour cream.

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