Germanrussian Borscht Recipes

RUSSIAN BORSCHT

Russian Borscht image

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

Ingredients

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

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 :

TRADITIONAL RUSSIAN BORSCHT

Traditional Russian Borscht image

Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.

Provided by Sommer Clary

Categories Stew

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 lb stew meat
16 ounces roll bulk pork sausage
8 cups beef stock
1 (14 1/2 ounce) can diced tomatoes
4 large garlic cloves, minced
1 large brown onion, diced
3 large beets, peeled and cut into 1 inch chunks
4 carrots, peeled and chopped
1 large russet potato, peeled and cut into 1/2 inch cubes
2 cups thinly shredded cabbage
3/4 cup chopped fresh dill
1 tablespoon red wine vinegar
salt and pepper, to taste
sour cream, for garnish

Steps:

In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.

Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1

GERMAN/RUSSIAN BORSCHT

German/Russian Borscht image

This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.

Provided by RochelleS

Categories Vegetable

Time 13h

Yield 14 serving(s)

Number Of Ingredients 17

Ingredients

4 large beets (DO NOT peel and keep leaves for later)
2 tablespoons vinegar
1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
1 large onion, chopped
2 garlic cloves, minced (optional)
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, peeled and chopped
2 bay leaves
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
6 cups water
6 teaspoons chicken bouillon
1/2 head cabbage, chopped
beet leaf, chopped
16 ounces cream or 16 ounces half-and-half
salt and pepper

Steps:

Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
Add beet leaves, cook 5 minutes.
Add cream, turn heat off. Salt and pepper to taste. Enjoy!

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