SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
COLD BORSCHT
Provided by Barbara Kafka
Categories soups and stews, appetizer, side dish
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- Place the beets in an 8-inch-by-8-inch-by-2-inch dish, with the smaller ones toward the center. Cover the dish tightly with microwave-safe plastic wrap. Cook the beets at 100 percent power in a 650- to 700-watt oven for 16 minutes. Prick the plastic to release the steam.
- Remove from the oven and uncover. Allow the beets to stand until cool.
- Wearing rubber gloves to prevent staining your hands, peel and grate the beets. Reserve.
- Combine the vegetable broth, sugar and vinegar in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power for three minutes.
- Remove from the oven and uncover. Stir to dissolve any remaining sugar. Stir in the reserved beets. Refrigerate until cool.
- Stir in the remaining ingredients and season. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 792 milligrams, Sugar 27 grams
COLD BORSCHT
Provided by Alex Witchel
Categories dinner, easy, one pot, soups and stews, appetizer, main course
Time 1h
Yield About 2 quarts
Number Of Ingredients 7
Steps:
- Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
- Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 9 grams
MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT
My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN!
Provided by Viking Knitter
Categories Vegetable
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil water in stock pot.
- To prepare beets: Wash beets well, scrubbing away dirt and sand.
- Trim the root and stem ends and discard.
- Cut in large (2-3 inch) slices.
- Add to water: beets, onion, lemon juice, salt, and sugar.
- Boil 1 hour, let beets cool and peel.
- Chop coarsely in food processor, and return to broth.
- Place pot in refrigerator until cold.
- 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
- Ladle cold borscht over hot potatoes and serve with sour cream on the side.
Nutrition Facts : Calories 178.1, Fat 0.2, SaturatedFat 0.1, Sodium 923.5, Carbohydrate 42.5, Fiber 4.1, Sugar 18.4, Protein 3.6
VESELKA'S FAMOUS BORSCHT
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Provided by Tom Birchard
Categories Beet Summer Fall Appetizer Dinner Celery Cabbage Potato Pork Wheat/Gluten-Free
Yield 8 first course, or 4-6 main course servings
Number Of Ingredients 13
Steps:
- To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
- Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
- Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
- Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
- When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
- To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
- To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
- To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.
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