Quick And Easy Borscht Recipes

QUICK AND EASY BORSCHT

Quick and Easy Borscht image

I don't know that this is an authentic version, since it uses such handy ingredients, but it gets points from me for being quick and easy. Plus I like the way it tastes. You can serve this warm or chilled.

Provided by PalatablePastime

Categories Vegan

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

6 cups finely shredded cabbage (you can use coleslaw mix)
1 cup vegetable broth (beef broth ok)
1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes (undrained)
1 (14 1/2 ounce) can sliced beets (undrained)
1 (8 ounce) can tomato sauce
1 large onion, sliced (rings separated)
1/4 cup sugar
2 tablespoons vinegar
1/4 teaspoon dried dill (optional)
1/4 teaspoon pepper
6 tablespoons sour cream (optional)
6 fresh dill sprigs (for garnish) (optional)

Steps:

In a soup pot, mix together all ingredients except sour cream and dill sprigs.
Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
Serve garnished with sour cream and dill sprigs.

QUICK BORSCHT

Quick Borscht image

This recipe is my adaptation of the author's mother's recipe for a quick vegetarian borscht from "Please to the Table". The recipe can be made vegetarian by using all vegetable broth instead of the combination of beef and vegetable broths that I use, and if you go a little further and use all vegetable oil, instead of butter and oil, it should be vegan. It's currently a favorite of mine, and I'm putting it here for safekeeping. It does come together pretty quickly, especially compared to more traditional recipes for borscht, which can be quite time consuming. According to your texture preferences, you may either peel the vegetables or not; you may also use a mixture of sweet and hot paprika. I usually serve the soup with a dollop of either light sour cream or plain lowfat greek yogurt.

Provided by Targetgirl

Categories European

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced
2 carrots, diced
1 celery rib, diced
4 garlic cloves
1 small tart apple, diced
2 medium potatoes, diced
1 (14 ounce) bag coleslaw mix
1 (14 ounce) can beets
1 (6 ounce) can tomato paste
2 tablespoons paprika
2 bay leaves
4 cups beef broth
1 vegetable stock cube
2 cups water
salt & pepper
1/2 teaspoon sugar (or more or less, to taste)
1 tablespoon lemon juice

Steps:

Heat oil in a large pot then add the butter.
When butter stops sizzling, add the onion, carrots and celery to the pot and sweat them for 3-5 minutes; then add garlic, apple, potatoes and coleslaw mix. Stir to combine and let saute for another 2-5 minutes.
Add tomato paste and paprika to the vegetables, and cook for a couple minutes, stirring occasionally.
Add beets, bay leaves, beef broth vegetable stock cube and water. Bring to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until vegetables are tender. Stir in the sugar and lemon juice, and adjust the salt and pepper to taste.

Nutrition Facts : Calories 207.1, Fat 5.5, SaturatedFat 1.7, Cholesterol 5.6, Sodium 698.2, Carbohydrate 37.1, Fiber 8, Sugar 16, Protein 7

BEET BORSCHT

Beet Borscht image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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