CLASSIC BORSCHT RECIPE
This super simple recipe for classic borscht is packed with tender bone-in beef, beets, potatoes, & veggies. Hearty & healthy, the leftovers are to-die-for!
Provided by Natalya Drozhzhin
Categories Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes.
- In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth. Drain and rinse beans and add them to the pot. Cook the soup for 20 minutes.
- Drain and rinse beans and add them to the pot. Simmer for another 15 minutes.
- Add in the sliced potatoes to the pot and simmer them for another 15 minutes.
- After the potatoes are almost done cooking, add in the sliced cabbage to the pot. Next, add in the ground pepper, salt to taste, vinegar and ketchup. Let the borscht simmer for 10 more minutes.
- Serve the borscht with a dollop of sour cream or mayo. Enjoy!
Nutrition Facts : Calories 251 kcal, Carbohydrate 24 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 1110 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
RUSHIN' RUSSIAN RED BEANS
I first came across the idea of red kidney beans in damson sauce in Rose Elliot's "The Bean Book". I've since discovered that Rose's recipe is based on a Russian dish called Lobio. I've made a few tweaks to Rose's recipe, including making it more 'instant' by using canned kidney beans. Traditionally you're supposed to serve this dish cold, but we can rarely manage to wait that long (I did say "rushin") so I serve it hot as a main dish, over baked potatoes; usually with salad and coleslaw. If you can wait, this is lovely served cold as intended. I use my own home made jam in this recipe (Damson Jam Recipe #139722) but if you can't find damson jam, plum jam can be substituted (warning: plum jam is sweeter so I suggest starting off with a smaller amount and adding to taste). Serves 2 as a main dish, 4 as a side dish.
Provided by Mrs B
Categories Beans
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Put the jam, vinegar, garlic, basil and coriander in a saucepan; cook gently over a low heat until the jam has melted.
- Empty the contents of the can (including the water) into the damson sauce mixture and bring to the boil.
- Cook on a low to medium heat for about 5-8 minutes until the liquid has reduced to a good saucey consistency (not too runny, not too thick!): season with a pinch of salt and good grind of black pepper.
- Serve hot or cold: your choice.
Nutrition Facts : Calories 420.4, Fat 1.1, SaturatedFat 0.2, Sodium 22.3, Carbohydrate 85.8, Fiber 16.3, Sugar 26.6, Protein 18.7
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
RUSSIAN GREEN BEAN AND POTATO SOUP
This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
Provided by Idealnut
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g
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