CABBAGE BORSCH
This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.
Provided by Baby Kato
Categories Kosher
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
Nutrition Facts : Calories 489, Fat 25.7, SaturatedFat 10.2, Cholesterol 81.7, Sodium 967.9, Carbohydrate 43.3, Fiber 7.3, Sugar 22.1, Protein 25
FOR HOME CANNING: CABBAGE BORSCH
Make and share this For Home Canning: Cabbage Borsch recipe from Food.com.
Provided by michEgan
Categories One Dish Meal
Time 1h15m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired.
- In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.
- Ladle hot soup into hot jars, leaving 1/2 head space.
- Adjust the lids.
- Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
- Makes 8 pints.
Nutrition Facts : Calories 106.3, Fat 0.7, SaturatedFat 0.2, Sodium 343.7, Carbohydrate 24.8, Fiber 6, Sugar 16.6, Protein 4
UKRAINIAN CLASSIC BORSCH
For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.
Provided by Olha7397
Categories Vegetable
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
- Add the remaining stock ingredients and reduce the heat to low.
- Simmer, partially covered, until the meat is tender, at least 45 minutes.
- When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
- Strain the stock through a fine sieve into a clean large pot and discard all the solids.
- Preheat the oven to 375°F.
- Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
- Bake the beets until tender, 1 1/4 hours.
- Do this while the stock is cooking.
- FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
- Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
- Season to taste with sugar, pepper, and additional lemon juice and salt.
- Simmer for 15 more minutes.
- Cut the beef into bite-size pieces and scrape all the meat off the bones.
- Add meat to the soup.
- Simmer for 15 more minutes.
- Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
- Let stand at least 15 minutes before serving.
- Serve with sour cream.
- Serves 12 to 14.
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 :
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