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
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
SLOW COOKER BORSCHT
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Provided by DAVISAM1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 9h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
- Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
- Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g
BEEF BORSCHT
Steps:
- Preheat oven to 350 degrees F.
- Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
- To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
- Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.
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
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.
BORSCHT STEW
I once had a Russian roommate. When he learned that I had never tried Borscht stew, that it was my dad's favorite thing when I was growing up, and, that I loved beets, he immediately called his mom and got their family recipe. He made the soup, which also included potatoes, but I leave those out. Either way, when I finally got to taste it, I was a big fan! I absolutely love this stew now, and make it at least once every winter. I prefer to leave out the beef and potatoes, but those are optional add-ins.
Provided by Darci Juris @keepitinthekitchen
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- Bring 2 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
- Transfer meat to work surface; trim fat and chop meat; transfer to bowl and set aside.
- Add remaining 2 cups broth, beets, potatoes and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
- Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Top with a dollop of sour cream and chopped parsley.
RUSSIAN BORSCHT
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
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 :
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