An Unusual Borscht Recipes

BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

Steps:

• Preheat oven to 350 degrees.
• Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
• Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
• Remove both meats from the pan with a slotted spoon and drain on paper towels.
• Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
• Cook until soft, about 4 minutes.
• Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
• Add the red wine vinegar and stir to deglaze the pot.
• Return both meats to the pot and add the water, salt and pepper and bring to a boil.
• Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Meanwhile, place the beets on a baking sheet and brush with the oil.
• Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
• Remove from the oven and set aside until cool enough to handle.
• When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
• Coarsely grate or chop and set aside.
• When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
• Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
• Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
• Also, serve with Russian black bread.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

AN UNUSUAL BORSCHT

Steps:

• Preheat the oven to 400 degrees.
• Wash the beets. Remove the green tops. Cut the beets in half.
• Cut the squash in quarters and remove the seeds.
• Place the beets and squash cut side down on a baking sheet. Sprinkle vegetables with 1/4 cup water.
• Roast the vegetables for 1 1/2 hours or until very soft. Turn the vegetables halfway through cooking and add more water if necessary.
• Remove vegetables from the oven and let cool 10 minutes.
• Remove the squash pulp from the skin and puree it in a food processor or blender.
• Peel the beets, cut them into small pieces, and add them to the processor.
• I find when using the blender to puree this that I have to a small amount of water to each group of vegetables to keep it from jamming.
• Puree until smooth.
• Add the yogurt and puree again.
• Add 1/3 to 1/2 cup cold water and 1 teaspoon salt. Blend until smooth and creamy.
• This is excellent both hot and cold.
• Garnish with additional yogurt, or with beet greens that have been steamed and chopped.