Borscht Beet Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

UKRAINIAN RED BORSCHT SOUP

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 10

Number Of Ingredients 15



Ukrainian Red Borscht Soup image

Steps:

  • Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  • Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  • Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
  • Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

VEGETARIAN BORSCHT

A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h

Yield 6

Number Of Ingredients 13



Vegetarian Borscht image

Steps:

  • Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
  • Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
  • In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 43.8 g, Cholesterol 2.1 mg, Fat 6.1 g, Fiber 12.9 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 134.7 mg, Sugar 6.9 g

2 small beets, peeled and coarsely grated
3 tablespoons vinegar
2 tablespoons vegetable oil, or as needed
1 onion, chopped
2 carrot, coarsely grated
8 cups water
¼ medium head cabbage, shredded
¾ cup dry yellow lentils
3 medium potatoes, peeled and diced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons sour cream, or more to taste
2 tablespoons chopped fresh dill

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



Beet Borscht image

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

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

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



Russian Borscht Soup image

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.

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

BORSCHT (BEET SOUP)

My husband's heritage is Ukrainian, he grew up eating borscht and still loves it. If you would like to make this Vegetarian or Vegan, just omit the meat and/or the sour cream (I do and we aren't vegetarians). My husband rates this as one of his favorite soups I make (5 stars)! I cook this one Vegan style.

Provided by CHILI SPICE

Categories     Vegetable

Time 1h

Yield 10 serving(s)

Number Of Ingredients 16



Borscht (Beet Soup) image

Steps:

  • Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
  • Fill a large pot halfway with broth and bring to a boil. If using sausage add to broth, and bring back to a boil. Add the beets and cook until they have lost their color. Add the carrots, potatoes and garlic, simmer until tender (about 15 min). Add the cabbage and the can of diced tomatoes.
  • Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Simmer another 5-10 minutes, and adjust seasoning (salt, pepper and sugar) to your liking. Cover, turn off heat and let soup stand for about five minutes.
  • Ladle into serving bowls, and garnish with sour cream and fresh parsley.

Nutrition Facts : Calories 101, Fat 1.7, SaturatedFat 0.2, Sodium 219.6, Carbohydrate 20.7, Fiber 3.9, Sugar 7.8, Protein 3

1 (16 ounce) package pork sausage (optional)
8 cups low sodium vegetable broth or 8 cups beef broth
3 large beets, peeled and diced small
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and diced
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 cabbage, cored and shredded (medium size)
1 (8 ounce) can diced tomatoes, drained
5 garlic cloves, minced
salt and pepper (to taste)
1 teaspoon granulated sugar (or to taste)
1/2 cup sour cream, for topping (optional)
1 tablespoon parsley, chopped for garnish (optional)

A BETTER BORSCHT (BEET) SOUP

This method was taught to my mom by my paternal "baba" so that her son wouldn't starve after they married. My Ukrainian husband has taken a liking to it and with some compromises we've decided this is the best way. It is different than any other method of making this soup than I've ever seen. It is also very - very good! The list of ingredients is daunting, but the procedure is simple, especially if you don't mind a bit of chopping!

Provided by less2saw

Categories     Lunch/Snacks

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19



A Better Borscht (Beet) Soup image

Steps:

  • Place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them. Cover and place over fire until the hocks come to a boil.
  • While this is coming to a boil, chop your onions, celery, carrots and beans.
  • When the pot has boiled there will be a lot of foam at the top of the pot, Pour everything out and rinse the pot and meat well, then move to step 4. This is so that you don't have floaty things in the soup later (personally I often miss this step and don't mind the results at all). If you decide to miss cleaning everything just move straight to step 4 right away. Otherwise, you need to add 6 cups (or more, you need enough to cover them) clean cold water before step 4.
  • Add the garlic, seasonings and the chopped vegetables.
  • Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender.
  • Remove the pork hock from the pot and cool. Return the stock to the fire and continue simmering until you've moved to the next step. While the pork hock is cooling, chop the potato and prepare the first four beets.
  • To prepare the beets, peel them, cut them lengthwise in half (through the stem and top), turn cut side down and slice into 1/8" thin slices across the width of the beet. Lay the slices down and cut these into 1'8" slices across the width of the beet. This method gives the prettiest presentation.
  • Add the potato to the pot and return the soup to a slow boil, then add the beet slices. DO NOT LET THE SOUP BOIL ONCE THE BEETS ARE ADDED OR IT WILL LOSE IT'S COLOR.
  • While this is coming up to heat, clean the pork hock and return them to the pot. Make sure to get all the ugly bits and fat, but leave the meat as whole as you can, better to shred it in you bowl! Trust me!
  • Leave this to simmer very slowly until the potato is cooked and the beets are tender. Meanwhile, chop the beet stalks (if they are tender) and the leaves; and peel and grate the final 2 beets.
  • Add the peas and tops/leaves to the pot. When the peas are cooked add the grated beets (this is more to thicken the soup and add back any color that may have been lost before; and also DH loves the addition of shredded beat to this cause that's the way his mom made borscht). Continue to cook VERY SLOWLY.
  • Once everything is tender you can finally add the dill and 1/2 teaspoon of sour salt. Tasting is important here, I usually add about 1 1/2 teaspoons of sour salt myself, but I prefer it a bit sour.
  • I taste all the way through because I love the way the flavor builds, but it is very important at the end. Adjust the dill, salt and sour salt carefully, with some practice you'll find a soup that everyone loves.
  • Add more water if this soup begins looking dry, but it is a thick soup so doesn't require a lot of broth - cream will be added at the table.
  • You can park the soup overnight in the fridge and remove all the fat that rises the next day. This soup is excellent on day 1 but even better day 2, and healthier when the fat is removed.
  • The broth shouldn't be sweet (the sweetness will happen with every bite) and it should have a bit of a sour tang (I like mine quite sour)and a taste of dill (and quite dilly). The soup SHOULD NEVER be salty because the meat may call for some seasoning in the bowl.
  • This soup is better the next day, and may be put in jars and canned (10 minutes in a water bath) or frozen (but I find the beans go off when it's frozen so would leave them out in this case).
  • Add sour cream or whipped cream at the table as a garnish. More fresh dill is pretty and tasty as well.
  • Ask my friend Katlin - he loves this soup!

1 large pork hock, split
6 cups water (or more)
2 garlic cloves, crushed
1 1/2 teaspoons seasoning salt (to taste)
1 1/2 teaspoons pepper (to taste)
1 large yellow onion, chopped
3 celery ribs, chopped
2 medium carrots, chopped
1 cup green beans, chopped
1 large potato, chopped
4 large dark red beets, sliced as below
2 medium dark red beets, grated
1 1/2 teaspoons salt
2 cups beet leaves, chopped
1 cup sweet peas
1/2 cup fresh dill (or to taste)
1/2-1 teaspoon citric acid or 1 medium citric acid, rock
sour cream or heavy cream
chopped fresh dill

BEEF AND BEET BORSCHT

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12



Beef and Beet Borscht image

Steps:

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

More about "borscht beet soup recipes"

BEET BORSCHT SOUP RECIPE - VALENTINA'S CORNER
Web May 17, 2019 Mix in the garlic. Add the broth, water, bay leaves, potatoes and bring to a soft boil. Meanwhile, grate the cabbage. Add the cabbage, …
From valentinascorner.com
5/5 (5)
Total Time 45 mins
Category Soup
Calories 126 per serving
  • In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about 5 min.
beet-borscht-soup-recipe-valentinas-corner image


BORSCHT RECIPE (RUSSIAN-STYLE BEET SOUP) - AN EDIBLE …
Web Nov 06, 2013 Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally. While the beef cooks, chop all the vegetables. For …
From anediblemosaic.com
Ratings 15
Calories 293 per serving
Category Main Course, Soup
  • Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
  • Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
  • While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
  • Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
borscht-recipe-russian-style-beet-soup-an-edible image


POLISH BEET SOUP RECIPE (BARSZCZ CZYSTY CZERWONY) - THE …
Web Jun 20, 2008 Roast until tender, about 30 to 45 minutes. When cool enough to handle, peel, and slice into strips or julienne. If you prefer, …
From thespruceeats.com
4.2/5 (238)
Total Time 1 hr 5 mins
Category Entree, Lunch, Soup
Calories 132 per serving
polish-beet-soup-recipe-barszcz-czysty-czerwony-the image


UKRAINIAN BORSCHT RECIPE (BEET SOUP) - IFOODREAL.COM
Web Dec 09, 2022 Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. Season borscht with white vinegar, …
From ifoodreal.com
ukrainian-borscht-recipe-beet-soup-ifoodrealcom image


BEET AND CABBAGE BORSCHT SOUP RECIPE - THE SPRUCE EATS
Web Aug 17, 2022 Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes. Add caraway seeds and grated beets. Stir to combine. Add broth and bring to a boil; reduce heat …
From thespruceeats.com
beet-and-cabbage-borscht-soup-recipe-the-spruce-eats image


CLASSIC BEEF BORSCHT | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Web Dec 14, 2022 Soften a few minutes, add garlic and stir a minute. Add beets, beef, stock, water and tomato sauce and simmer at low boil 45 minutes. Add potatoes and cook 15 …
From rachaelrayshow.com


TOP 40 RECIPE FOR BEET SOUP BORSCHT RECIPES
Web Recipe Instructions Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the … Cook for 10 minutes to slightly soften the vegetables.Add in the garlic …
From tmax.pakasak.com


BORSCHT - WIKIPEDIA
Web Borscht (English: / ˈ b ɔːr ʃ, ˈ b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia.In English, the word "borscht" is most often associated with the soup's …
From en.wikipedia.org


TOP 42 CLASSIC BORSCHT RECIPE BEET SOUP RECIPES
Web Classic Red Borscht Recipe (Beet Soup) - Cook.me Recipes . 3 days ago cook.me Show details . Web Oct 16, 2019 · Make the zazharka. 10. Heat the oil in a large pan or skillet …
From tidak.churchrez.org


BEET SOUP RECIPE - UKRAINIAN BORSCHT | THE FOOD BLOG
Web Oct 12, 2019 Add vegetable stock, and bring to a boil. Add beets, cabbage, and carrots. Bring back to a boil, then reduce heat to a simmer. Cover and allow to simmer 15 …
From thefoodblog.net


BORSCHT (BEET SOUP) RECIPE | YEPRECIPES
Web Melt the butter in a dutch oven over medium-high heat. Add the garlic and cook while stirring until fragrant, about 5 seconds. Add the onion, beets, carrot, 1 tsp salt, and 1/2 tsp pepper.
From yeprecipes.com


BEET SOUP (BORSCHT) RECIPE: A NOURISHING SOUP TO BRIGHTEN YOUR …
Web 1. Dice the beetroot: After peeling the skin, chop your whole beets into slices of your desired thickness. Next, cut each slice vertically and then across to produce cubes. 2. Dice the …
From healthyrecipes101.com


TOP 40 RUSSIAN BORSCHT SOUP RECIPE RECIPES
Web 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, …
From sara.hedbergandson.com


BORSCHT RECIPE - HOW TO MAKE CLASSIC BEET SOUP - ZAGLEFT
Web Dec 01, 2021 Wrap the beets loosely with the foil and transfer to a baking sheet. Roast in a preheated 400 degree F oven for 50-60 minutes. 5. Remove from the oven and let the …
From zagleft.com


TRADITIONAL BORSCHT RECIPE (EASY BEET SOUP) - ALYONA’S …
Web Sep 13, 2021 BEST Tips To Make a Borscht Recipe: For a deep ruby red borscht add the beets towards the end. Cooking the beets too long will dull out the red color. Cut …
From alyonascooking.com


BARSZCZ (POLISH BORSCHT) SOUP RECIPE • CURIOUS CUISINIERE
Web Mar 20, 2021 Add beets, carrots, celery, allspice, and bay leaf. Stir to coat with butter. Add stock and bring to a boil. Cook until the vegetables are tender (10 min). Remove the pot …
From curiouscuisiniere.com


TOP 50 RUSSIAN CABBAGE SOUP BORSCHT RECIPE RECIPES
Web 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 … Stir …
From carterina.churchrez.org


BORSCHT RECIPE {BEET SOUP} - BELLY FULL
Web Sep 15, 2020 In a heavy bottomed pan or dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with …
From bellyfull.net


GREAT-GRANDMA KRIETZKY’S BORSCHT | KAISER PERMANENTE
Web Add beets to 6 to 7 quarts of cold water, bring to boil, then simmer. Cook until tender, 30 to 45 minutes. Remove beets. Save the red beet cooking water, strain, and use it for soup …
From about.kaiserpermanente.org


TOP 47 RECIPE FOR BEET SOUP BORSCHT RECIPES
Web Top 42 Recipe For Beet Borscht Soup Recipes - tmax.pakasak.com . 1 day ago pakasak.com Show details . Web In a saucepan, bring the beets, carrots, onion, water …
From said.hedbergandson.com


Related Search