UKRAINIAN RED BORSCHT SOUP
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Provided by Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
- Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
- Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g
WHITE BORSCHT
This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!
Provided by Gabrielle Hamilton
Categories dinner, lunch, sausages, soups and stews, appetizer, main course, side dish
Time 1h30m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
- While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
- Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
- In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
- Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
- Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
- Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
- Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
- Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
- Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
- Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.
SPICY SAUSAGE BORSCHT
A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....
Provided by lecole54
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
- Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
- Add fennel and dill seeds and cook for another 30 seconds.
- Add stock and bring to a simmer.
- While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
- Season with salt and pepper, to taste.
- Ladle into bowls and served topped with sour cream and dill.
Nutrition Facts : Calories 598.3, Fat 40.2, SaturatedFat 13.6, Cholesterol 86.3, Sodium 1972, Carbohydrate 36.8, Fiber 7.3, Sugar 27.2, Protein 24.8
More about "spicy sausage borscht recipes"
HOT UKRAINIAN BORSCHT RECIPE (WITH BEETS, BEEF, PORK, AND MORE)
From seriouseats.com
RECIPE FOR DELICIOUS SAUSAGE BORSCHT | GLOBALNEWS.CA
From globalnews.ca
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHA'S KITCHEN
From natashaskitchen.com
JAMBALAYA RECIPE - CLASSIC CREOLE DISH FULL OF FLAVOR AND SO EASY
From willcookforsmiles.com
SAUSAGE BORSCHT RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES
From simplyrecipes.com
BORSCHT - ALLRECIPES
From allrecipes.com
BORSCHT - DENISE M
From denisem.ca
BORSCHT WITH SAUSAGE - RECIPE | BONAPETI.COM
From bonapeti.com
SPICY BORSCHT SOUP RECIPE - TABLESPOON.COM
From tablespoon.com
MOSCOW BORSCHT WITH PORK AND SAUSAGES - BOSSKITCHEN
From bosskitchen.com
SPICY SAUSAGE BORSCHT – PAT AND RACHEL'S GARDENS
From patandrachelsgardens.com
FARMER SAUSAGE BORSCHT FOR A CROWD - MENNONITE GIRLS CAN COOK
From mennonitegirlscancook.ca
THE 10 BEST SPICES FOR BORSCHT – RELISHED RECIPES – QUICK & EASY RECIPES
From relishedrecipes.com
NOW IS THE TIME TO MAKE BORSCHT—ANY WAY YOU LIKE IT | EPICURIOUS
From epicurious.com
GOT IT, COOK IT: SPICY BORSCHT WITH SAUSAGE
From gotitcookit.blogspot.com
BREAKFAST BURRITO RECIPE | THE KITCHN
From thekitchn.com
THIS POLISH WHITE BORSCHT RECIPE REMINDS ME OF HOME
From myjewishlearning.com
SPICY SAUSAGE AND BROCCOLI ORECCHIETTE - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
BORSCHT RECIPE WITH MEAT - NATASHA'S KITCHEN
From natashaskitchen.com
DISCOVER THE BEST SAUSAGE FOR BORSCHT: ELEVATE YOUR SOUP …
From cookindocs.com
KARELIAN BORSCHT - KITCHEN PARADE
From kitchenparade.com
SMOKED SAUSAGE AND SQUASH PASTA IN SAGE BROWN BUTTER RECIPE
From ca.news.yahoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love