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
UKRAINIAN BORSCHT WITH LIMA BEANS
This hot and hearty version of borscht includes lima beans, an unusual addition.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 19
Steps:
- Place lima beans in a medium saucepan with cold water to cover. Bring to a boil and let boil for 1 minute. Drain, return beans to pot and cover again with cold water. Bring to a boil, turn heat to low, and let simmer for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to taste in the last 10 minutes. Let cool in liquid until needed.
- In a 6-quart stockpot, melt the butter. Add garlic and onions and cook over low heat, covered, for 5 minutes, or until onion is transparent. Add cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5 minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook, covered, until vegetables are soft, about 1 hour.
- Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice, dill, and shredded beef, and cook 20 minutes more. Add remaining beets and cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.
UKRAINIAN BORSCHT
This borscht is very healthy. Preparation and cooking time is quite long, however, you will not be disappointed. You will note that I cook most of the vegetables separately as each vegetable takes different times to cook, therefore, you do not have mushy soup. This is my Mothers recipe, however, I have improved on it and my Mother likes my recipe better. It is of Ukrainian origin,
Provided by William Uncle Bill
Categories Beans
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 22
Steps:
- In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
- Make sure beans are covered with water at all times during simmering; add additional water if required.
- Save water along with beans to add to borscht later.
- Peel and grate beets.
- In a large cooking pot, add grated beets and 6 cups of water.
- Boil beets until just tender, DO NOT OVERCOOK.
- Peel and grate carrots.
- In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
- Add cooked carrots and liquid to the pot with beets.
- In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
- Mash potatoes in the water and add to the cooking pot with beets.
- In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
- When tender, add to the large cooking pot along with the liquid.
- Add vegetable broth to cooking pot, stir well and bring to boil.
- Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
- If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
- Adjust seasonings to taste.
- If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
- Serve with a dollop of sour cream if desired.
- Refrigerate any unused portion.
Nutrition Facts : Calories 80.8, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 16.1, Fiber 2.9, Sugar 5, Protein 3.5
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