Barley Borscht Recipes

BARLEY BORSCHT

Barley Borscht image

This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of year here in North Dakota.

Provided by Taste of Home

Categories Lunch

Time 3h20m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

2 pounds meaty beef soup bones
1 medium onion, chopped
1 bay leaf
1 teaspoon salt
10 whole peppercorns
6 cups water
1 medium rutabaga (about 1 pound), diced
3 cups fresh diced beets (about 1-1/2 pounds)
2 cups chopped celery
1 small head cabbage (about 1 pound), shredded
2-1/2 cups diced carrots (about 1 pound)
2-1/2 cups diced peeled potatoes (about 1 pound)
3/4 cup medium pearl barley
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup vinegar
Sour cream, optional
Fresh dill

Steps:

In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill.

Nutrition Facts :

KYERA'S HEARTY BEEF BORSCHT

Kyera's Hearty Beef Borscht image

My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.

Provided by K. Lea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 6h55m

Yield 16

Number Of Ingredients 14

Ingredients

2 pounds beef oxtail
2 onions, diced
2 cups diced carrots
1 head cabbage, diced
1 cup diced celery
½ cup pearled barley
1 (1 ounce) package dry onion soup mix
1 teaspoon dried dill weed
1 teaspoon ground cinnamon
1 bay leaf
4 cups water, or enough to cover
1 bunch beets with greens - scrubbed, beets diced, and greens chopped
salt and ground black pepper to taste
1 cup sour cream

Steps:

Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 16 g, Cholesterol 68.8 mg, Fat 11 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 333.2 mg, Sugar 5.8 g

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