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
VEGETARIAN RED BORSCHT
A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.
Provided by David Tanis
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
- When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
- Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
- Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
- Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
- To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 11 grams
RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
BEET AND CABBAGE BORSCHT
Steps:
- Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Onion Potato Side Quick & Easy Beet Winter Cabbage Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 2
Number Of Ingredients 11
Steps:
- In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
More about "beet and cabbage borscht recipes"
BEET AND RED CABBAGE BORSCHT - FOOD & WINE
From foodandwine.com
5/5 Total Time 6 hrs
- Preheat the oven to 400°. In a shallow baking dish, cover the beets with foil and bake until tender, about 1 hour. When cool enough to handle, peel the beets and cut them into 1/2-inch dice.
- Meanwhile, season the meat with salt and pepper and toss with flour just until lightly coated. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil. Add half of the meat and cook over moderately high heat until browned all over; transfer to a bowl with a slotted spoon. Repeat with 1 tablespoon of oil and the remaining meat.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the red cabbage, onions, fennel, garlic and paprika. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the vinegar and honey and cook over moderately high heat until the vegetables start sticking to the casserole and browning lightly, about 3 minutes. Add the beets, browned meat, chicken broth and thyme sprigs and bring to a boil. Cover and simmer over low heat until the meat is very tender, about 1 hour and 15 minutes.
- In a medium bowl, mix the sour cream with the horseradish and chives and season with salt and pepper.
BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES
From simplyrecipes.com
TYPES OF BEETS AND USES - THE SPRUCE EATS
From thespruceeats.com
SIMPLE BORSCHT RECIPE (INSTANT POT OR STOVE TOP!)
From feastingathome.com
BEET, CABBAGE & MUSHROOM BORSCHT | WILLIAMS SONOMA
From williams-sonoma.com
BORSCHT RECIPE (BEET SOUP) - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEEF, BEET AND CABBAGE BORSCHT RECIPE - ANDREW …
From foodandwine.com
BEET BORSCHT SOUP RECIPE - VALENTINA'S CORNER
From valentinascorner.com
BORSCHT RECIPE - MASHED - LIKEFOOD.NET-FREAKS.COM
From likefood.net-freaks.com
UKRAINIAN BORSCHT RECIPE - MICROSOFT SUPPORT
From support.microsoft.com
UKRAINIAN BORSCHT RECIPE - BEET CABBAGE SOUP » LEELALICIOUS
From leelalicious.com
BEET AND RED CABBAGE BORSCHT RECIPE | POPSUGAR FOOD
From popsugar.com
TRADITIONAL UKRAINIAN BORSCHT RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
BEET AND CABBAGE BORSCHT RECIPE | CDKITCHEN.COM
From cdkitchen.com
VEGETARIAN SOUPS FOR WINTER AND SPRING - THE NEW YORK TIMES
From nytimes.com
HOT UKRAINIAN BORSCHT RECIPE (WITH BEETS, BEEF, PORK, AND MORE)
From seriouseats.com
BEET & RED CABBAGE BORSCHT W/ CHICKEN-APPLE SAUSAGE
From applegate.com
UKRAINIAN RED BORSCHT RECIPE STEP BY STEP PICTURE PDF (PDF)
From webmail.byu5.domains.byu.edu
RED CABBAGE AND BEET BORSCHT RECIPE - REAL SIMPLE
From realsimple.com
10 POPULAR UKRAINIAN BORSCH RECIPES | BEET SOUP RECIPES
From ukrainian-recipes.com
UKRAINIAN BORSCHT RECIPE (BEET SOUP) - IFOODREAL.COM
From ifoodreal.com
JADZIA AXELROD ON INSTAGRAM: “FOUND A NEW RECIPE FOR #BORSCHT, …
From instagram.com
BEEF, BEET & CABBAGE BORSCHT - ANDREW ZIMMERN
From andrewzimmern.com
BEET BORSCHT RECIPE - FOOD.COM
From rush.net-freaks.com
You'll also love