Mushroom And Beet Borscht Recipes

BEEF AND BEET BORSCHT

Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

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

Time 4h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY

Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

Ingredients

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional

Steps:

Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams

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