CABBAGE BORSCHT MENNONITE SOUP
This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.
Provided by Alea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
- Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g
CABBAGE BORSHT
This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
Provided by STAR20
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
- In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 31.3 g, Cholesterol 59.8 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 2.9 g, Sodium 966.3 mg, Sugar 8.2 g
CABBAGE BORSCH
This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.
Provided by Baby Kato
Categories Kosher
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
Nutrition Facts : Calories 489, Fat 25.7, SaturatedFat 10.2, Cholesterol 81.7, Sodium 967.9, Carbohydrate 43.3, Fiber 7.3, Sugar 22.1, Protein 25
CABBAGE BORSCHT
This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.
Provided by marjorie knight
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put all ingredients in water, in large pot.
- Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
- Season well with salt and pepper.
- Let sit overnight in refrigerator,this improves the flavor.
- Remove bay leaf and then reheat.
- This freezes well.
Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2
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.
RED CABBAGE BORSCHT
This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)
Provided by Sweet PQ
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Drain the beets, saving the liquid. Cut the beets into strips.
- In a large saucepan, melt the butter & cook the onion until softened.
- Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
- Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
- Cover and simmer for about 30 minutes or until the cabbage is very soft.
- Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
RED CABBAGE BORSCHT
Make and share this Red Cabbage Borscht recipe from Food.com.
Provided by Lille
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Drain beets and reserve liquid. Chop beets.
- In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
- Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Nutrition Facts : Calories 91.3, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 184.8, Carbohydrate 14, Fiber 3.2, Sugar 9.2, Protein 2.7
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.
RUSSIAN CABBAGE BORSCHT
This is another recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook.
Provided by Chocolatl
Categories Vegetable
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine meat, bones and water in a deep saucepan and bring to a boil.
- Skim any foam and fat off the top.
- Stir in onions and tomatoes.
- Cover, reduce heat to low, and simmer for 1 hour.
- Add cabbage, apple, salt and pepper.
- Simmer for 1 hour.
- Stir in lemon juice and sugar.
- Simmer for 20 minutes more.
- Remove beef.
- Meat can be cut up and stirred back into the soup, or served on the side.
Nutrition Facts : Calories 315.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 84.4, Sodium 611, Carbohydrate 24.8, Fiber 6.3, Sugar 16.9, Protein 31.8
GERMAN CABBAGE BORSCHT
This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..
Provided by Erica_Hildebrand
Categories Lunch/Snacks
Time 1h30m
Yield 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Cut all vegetables into bite size pieces.
- Cut sausage into ½ inch rounds.
- Chop cabbage into bite size pieces also.
- Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
- Cook for 15 to 20 minutes then add tomatoes and cream.
- Cook until the vegetables and sausage are tender.
Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7
RUSSIAN CABBAGE BORSCHT
Make and share this Russian Cabbage Borscht recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h5m
Yield 8 serving(s)
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.
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