The Market Fares Russian Borscht Recipes

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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



Russian Borscht image

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 :

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

HOT BORSCHT FROM THE RUSSIAN TEA ROOM

This recipe is in three parts: meat bouillon, beet broth and vegetables.

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 29



Hot Borscht from the Russian Tea Room image

Steps:

  • Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.
  • Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.
  • Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.

5 ounces short rib
5 ounces pork butt
5 ounces duck legs
1/2 bunch parsley
5 to 6 whole juniper berries
20 whole cloves
1 diced onion
1 diced carrot
1 garlic, chopped
1 leek, chopped
4 whole peppercorns
2 laurel or bay leaves
Salt
5 ounces beets, washed
1 teaspoon pickling spice
5 ounces white vinegar
5 ounces sugar
1/4-ounce thyme
2 laurel or bay leaves
4 strips finely-cut bacon
1 teaspoon vegetable oil
2 tablespoons butter
1 onion, cut julienne
1 carrot, cut julienne
1 cup chopped green cabbage
2 cloves garlic, chopped
1 teaspoon tarragon
1 teaspoon dill
Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and 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



Russian Borscht Soup image

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.

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

THE MARKET FARE'S RUSSIAN BORSCHT

The Market Fare was my tea room in Mt. Vernon, Texas. We were featured in THE BEST COUNTRY CAFES IN TEXAS. This soup is heartier than most borscht recipes, and was served as a winter soup occasionally at The Market Fare.

Provided by Wilmom

Categories     Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13



The Market Fare's Russian Borscht image

Steps:

  • The day before serving:.
  • In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
  • Add tomato paste and sugar and simmer covered, 20 minutes.
  • Discard bay leaf.
  • Refrigerate.
  • About 20 minutes before serving:
  • Skim fat from soup surface.
  • Over medium heat, heat soup to boiling.
  • Add cabbage and cook till tender, about 15 minutes.
  • Stir in vinegar.
  • Remove from heat and ladle into bowls.
  • Serve, garnished with a dollop of sour cream.

Nutrition Facts : Calories 339.3, Fat 18.6, SaturatedFat 8, Cholesterol 47.7, Sodium 659, Carbohydrate 30.8, Fiber 7, Sugar 21.8, Protein 15.3

1 lb beef brisket, cut in 1-inch cubes
3 (15 ounce) cans sliced beets, drained and chopped
2 medium carrots, sliced
1 large onion, sliced
1 stalk celery, cut into chunks
2 bay leaves
1 teaspoon salt
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 small head cabbage, shredded
2 tablespoons cider vinegar
1/2 cup sour cream
1/4 teaspoon black pepper

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