GERMAN/RUSSIAN BORSCHT
This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.
Provided by RochelleS
Categories Vegetable
Time 13h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
- For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
- Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
- If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
- Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
- Add beet leaves, cook 5 minutes.
- Add cream, turn heat off. Salt and pepper to taste. Enjoy!
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.
BORSCHT
Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
- Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
- Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.
BORSCH
Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread
Provided by Olia Hercules
Categories Soup
Time 2h20m
Number Of Ingredients 16
Steps:
- To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
- Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
- Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
- Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium
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 :
TRADITIONAL RUSSIAN BORSCHT
Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.
Provided by Sommer Clary
Categories Stew
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.
Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1
More about "germanrussian borscht recipes"
CLASSIC BORSCHT RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 15 minsCategory SoupCalories 251 per serving
- Sautée carrots, onions and beets with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes). Add to the beef broth. Drain and rinse beans and add them to the pot. Cook for 20 minutes.
- Add sauteed veggies to the beef broth. Drain and rinse beans and add them to the pot as well. Cook for 15 minutes.
HEAVENLY GERMAN BORSCHT RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 18Calories 218 per servingCategory Soups, Stews And Chili Recipes
- If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
CLASSIC BORSCHT RECIPE - RECIPES FROM EUROPE
From recipesfromeurope.com
5/5 (3)Total Time 1 hr 45 minsCategory Soups + StewsCalories 316 per serving
BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES
From simplyrecipes.com
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN BORSCHT
From melissaknorris.com
BORSCHT RECIPE (BEET SOUP) - SPEND WITH PENNIES
From spendwithpennies.com
EXPLORING NORTH DAKOTA'S FOODWAYS: GERMANS FROM RUSSIA
From ag.ndsu.edu
BORSCHT RECIPE WITH MEAT - NATASHASKITCHEN.COM
From natashaskitchen.com
BORSCHT IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
VEGETARIAN BORSCHT RECIPE - THE FOREIGN FORK
From foreignfork.com
BORSCHT SOUP | THE RECIPE CRITIC
From therecipecritic.com
GERMAN-RUSSIAN BORSCHT - NORTH DAKOTA STATE UNIVERSITY
From library.ndsu.edu
HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
GERMAN-RUSSIAN BORSCHT SOUP - ISAAK RAY - BIGOVEN.COM
From bigoven.com
5 COLD SOUP RECIPES FOR SUMMER DAYS | HEALTHSHOTS
From healthshots.com
DC'S FIRST UKRAINIAN RESTAURANT OPENS IN CAPITOL HILL
From washingtonian.com
RUSSIAN BEEF AND VEGETABLE SOUP (BORSCHT) - ELLIE KRIEGER
From elliekrieger.com
You'll also love