Dars Borsht Soup Recipes

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.

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.

Steps:

• Shed cabbage, dice potato, dice the onion, cut carrots into rounds, and shred the beats*.
• Put cabbage and potato in a pot, add water, chicken broth, and bouillon cubes.
• Heat on high until boiling.
• Meanwhile saute onion, beets, and carrot together for about 5-7 minutes.
• Add diced tomatoes and salt to taste, and cook another 5 minute.
• Then add pan mixture into pot, boil for 15 minutes.
• Turn off heat add minced garlic. Serve with sour cream and fresh dill.
• * Special Note on Beets: Although beets are the most beautiful rich fuchsia on the inside, their juices will stain everything hot pink, including your hands and cutting board. The best way to prep fresh beets for this recipe is to first peel them with a peeler, cut into thin slices, and finally, layer and cut into matchlike sticks.
• * For Vegetarians: simply substitute 3 cups of chicken broth with water, and omit chicken bouillon for a great vegetarian variation.

Steps:

• Brown beef cubes with onion and salt & pepper to taste. (I used moose meat).
• Cover with 4 cups water and simmer 1/2 hour on low.
• Add cubed beets (8-10 cups) and simmer 10 minutes.
• Add more water til pot is 3/4 full. (I added 8 cups beef broth).
• Add bay leaves and simmer 1 hour.
• Add vinegar to taste and simmer 1 hour uncovered.
• Remove bay leaves and serve with dollop of sour cream.