CLASSIC BORSCHT RECIPE (BEET SOUP)
Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h10m
Number Of Ingredients 16
Steps:
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
BEAUTIFUL BORSCHT SALMON
Plate up a palette of pretty colours. Rich orange grilled salmon, raspberry red borscht sauce, bright white crème fraiche, deep green dill sprigs. A dish that will delight your taste buds as well as your eyes. Lovely served with fresh steamed haricots verts and lemon rice. The recipe makes 8 servings. But do not worry if you are cooking for 2 or 4. Any unused borscht sauce is easily thinned to soup consistency and very flavourful the next day. Enjoy your borscht again hot or as a beautiful cold summer soup!
Provided by Debs Recipes
Categories Very Low Carbs
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Step 1 is good to do in advance. Place beet in a pot of boiling water and cook uncovered 15 minutes until semi-tender; remove from heat, cover pot, and allow beet to steam another 15 minutes; remove beet from hot water with slotted spoon; once cool, peel and dice beet.
- Steps 2 and 3 may also be done in advance. Saute aromatic shallots, carrot, and celery in olive oil until semi-tender; stir in cabbage and garlic; add diced beet, broth, bay leaf, and peppercorns; adjust heat, cover pot and gently simmer for one half hour until vegetables are tender.
- Remove from heat; discard bay leaf and peppercorns; add salt, dill, and red wine vinegar; puree sauce in blender or food processor until smooth; stir in crème fraiche; taste and adjust seasonings as desired. Borscht sauce may be served hot or cold; keep heated in saucepan until serving time; or chill sauce in refrigerator.
- While borscht sauce is cooking, rub salmon fillets on both sides with olive oil; sprinkle salmon with garlic salt and pepper; grill fillets 4-5 minutes per side until done. To serve, plate each salmon fillet, then top with 1/4 cup (hot or cold) borscht sauce, additional crème fraiche, and sprigs of fresh dill. A beautiful presentation your dinner guests will not soon forget!
- This recipe makes just over 2 cups borscht sauce. Canned broth may be used to thin any unused sauce to preferred soup consistency. Stir in broth and reheat, or enjoy a cold summer soup. Very delicious the next day!
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
KALEENKA BORSHCH (BORSCH/BORSCHT)
One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for borshch in "Dining Ethnic Around Puget Sound" which was published in 1993. This is an excellent borshch, well worth making! Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. According to Kaleenka's... there are many variations of the soup called "borshch," and this one is a vegetarian recipe. What's the secret of a good borshch? Brown the vegetables separately. How do you pronounce "borshch?" Like the "sh ch" in "fresh cheese." In Russian it is indicated by a single letter.
Provided by Julesong
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
- In a large pot, bring water to boil.
- When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.
- Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
- Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.
- If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too!
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