Russian Borscht Recipes

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AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT



Authentic Russian/Ukrainian Borscht image

This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).

Provided by AniSarit

Categories     Vegetable

Time 2h30m

Yield 10-15 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef, cubed (preferably with bones)
4 large beets, peeled and eighthed (or 6 average beets, quartered)
2 lemons
1 small head of cabbage, shredded (the smallest you can find)
2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
14 ounces tomato sauce
1 bunch dill, minced
1/2 cup instant chicken-style consomme soup and seasoning mix (I like Osem)
1 medium onion, whole
3 -4 small potatoes (cubed) or 1/2 cup rice

Steps:

  • To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
  • Remove all froth that comes up from the meat.
  • Continue to boil on med-high until no more froth comes up.
  • Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
  • Fill with water, cover partially with lid, and let cook for 90min.
  • After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
  • You can add the rice and/or potatoes at this point, if you like.
  • Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
  • The soup is great on day 1, but tastes much better on days 2-3.
  • Enjoy the soup while it's very hot.

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

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

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 :

RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

Provided by Puma

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

Time 1h5m

Yield 8

Number Of Ingredients 17

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Steps:

  • Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
  • Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
  • Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g

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

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

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE



Russian Palace's Vegetable Borscht Recipe image

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes

Provided by luisawoods

Categories     Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 teaspoons tomato paste
16 cups chicken stock
2 large potatoes
1 medium head of cabbage
1 cup green bell pepper, chopped
3 tablespoons sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1 teaspoon fresh dill, chopped

Steps:

  • Peel and julienne raw beet to yield 4 cups.
  • Peel and cube potatoes to yield 2-1/2 cups.
  • Finely chop cabbage to yield 6 cups.
  • Heat oil in a large skillet over medium-high heat.
  • Add onion and saute until browned, about 5 to 7 minutes.
  • Add beets and carrot. Saute, stirring constantly, for 10 minutes.
  • Stir in tomato paste. Remove from heat and set aside.
  • In a large stock pot, bring chicken stock to a boil over high heat.
  • Add potato and cook for 3 minutes.
  • Add cabbage and continue boiling for 5 minutes.
  • Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
  • Reduce heat to a simmer and cook for 15 minutes.
  • Remove from heat. Stir in garlic and dill.
  • Serve hot.

Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1

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

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!

RUSSIAN BORSCHT



Russian Borscht image

This takes a lot of time and attention, but is from what I understand a fairly authentic Russian Borscht.

Provided by TheHungaryCook

Categories     Stew

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 16

2 lbs pork loin
12 cups cold water
1 teaspoon salt
1 medium onion, chopped
3 beets, peeled and chopped
2 carrots, chopped
salt and pepper
1 tablespoon beet kvas (beet kvas is the liquid from pickled beets.)
1 medium potato
1/2 cup celery, thinly sliced
3 cups cabbage, shredded
1 (10 1/2 ounce) can tomato soup
2 garlic cloves, minced
1 tablespoon flour
dill weed, chopped
sour cream

Steps:

  • Cover the meat with the cold water in a large stock pot.
  • Add the salt and bring slowly to the boiling point.
  • Skim the top of the water and discard.
  • Cover and simmer for 1 ½ hours.
  • Remove meat and set aside to cool.
  • Add the onions and beets to the stock pot.
  • Cook for about 20 minutes.
  • Add the potato, celery, and carrot.
  • Continue cooking for about 15minutes.
  • Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
  • Add the cabbage and cook til tender.
  • Be careful not to overcook.
  • Stir in the tomato soup and garlic.
  • Blend the flour with 3 TBS. of cold water.
  • Add some of the soup liquid to the flour and stir till smooth.
  • Add to the borscht.
  • Add the beet kvas and season with salt and pepper.
  • Bring to the boiling point.
  • Flavor with dill weed.
  • Serve with a dollop of sour cream.

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