Russian Palaces Vegetable Borscht Recipes

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE

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.

RUSSIAN BORSCHT

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.

GERMAN/RUSSIAN BORSCHT

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!

TRADITIONAL RUSSIAN BORSCHT

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.

RUSSIAN BORSCHT

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.