Best Borshch With Beef And Pork Recipes

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SLOW COOKER BORSCHT



Slow Cooker Borscht image

The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.

Provided by DAVISAM1

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

Time 9h30m

Yield 8

Number Of Ingredients 18

1 pound beef stew meat, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 ½ teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish

Steps:

  • Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
  • Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
  • Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g

BORSHCH WITH BEEF AND PORK



Borshch with Beef and Pork image

Borshch, like most peasant soups, improves tremendously as it stands and is usually made in huge quantities. It will happily keep for 4 to 5 days. Though I like my borshch pretty pure, you can add a handful of chopped prunes, some dried mushrooms, previously soaked, or a meaty smoked ham hock. Baking the beet in its skin is the secret to a beautiful ruby color. A thick slice of sourdough pumpernickel or rye (its crust rubbed with a little garlic) is a must, while borshch without sour cream doesn't deserve to be called borshch.

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 10 to 12 servings

Number Of Ingredients 26

1 pound beef chuck or shin trimmed of excess fat
1 pound meaty pork spareribs
14 cups water
2 medium onions
2 medium carrots, peeled
1 medium parsnip, peeled
1 bay leaf
6 peppercorns
Salt and freshly ground black pepper
2 medium beets (about 1 pound), washed and stemmed
1 slice good smoky bacon, chopped
3 tablespoons unsalted butter
1 medium onion, chopped
1 large carrot, peeled and grated
1 large green pepper, cored, seeded and diced
2 cups chopped green cabbage
3 medium boiling potatoes, peeled and cut into 1 1/2-inch chunks
1 (16-ounce) can plum tomatoes, drained and chopped
Salt
1 small tart Granny Smith apple, peeled, cored and diced
3 medium cloves garlic, minced
1 teaspoon freshly ground black pepper
2 tablespoons minced parsley leaves
1 1/2 to 2 tablespoons distilled white vinegar
1 1/2 to 2 tablespoons sugar
Sour cream, chopped fresh dill, and thinly sliced scallions, for serving

Steps:

  • Combine the beef, pork and water in a large stockpot and bring to a boil over high heat. Skim thoroughly and reduce the heat to low. Add the rest of the stock ingredients, and season with salt and pepper, to taste. Simmer partially covered, until the meat is tender, about 1 1/2 hours. Strain the stock, removing the meats. You should have 10 to 11 cups of stock. Discard the marrow bones. Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones. Reserve the meats.
  • While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes. Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins. Grate the beets a 4-sided box grater or shred in a food processor, and set aside
  • In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat. Add the onion, carrot, and pepper, and saute until softened, about 7 minutes. Add the cabbage, and saute, stirring, for another 7 minutes. Add the stock, the potatoes, tomatoes, apple, and the reserved meats. Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes. Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more.
  • With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup. (If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste. Let the borshch stand for 10 minutes before serving (or better serve the next day.) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions. Instruct the diners to mix the sour cream well into the soup.

VESELKA'S FAMOUS BORSCHT



Veselka's Famous Borscht image

In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.

Provided by Tom Birchard

Categories     Beet     Summer     Fall     Appetizer     Dinner     Celery     Cabbage     Potato     Pork     Wheat/Gluten-Free

Yield 8 first course, or 4-6 main course servings

Number Of Ingredients 13

3 pounds (10 to 12) small beets, scrubbed thoroughly but not peeled
9 tablespoons white vinegar
One 2-pound boneless pork butt, halved
8 cups beef, chicken, or vegetable stock
1 bay leaf
1 teaspoon whole allspice berries
1 tablespoon whole black peppercorns
3 large carrots, peeled and sliced
3 large celery stalks, sliced
1 small head of green cabbage (about ¾ to 1 pound), shredded (about 4 cups)
2 medium Idaho potatoes, peeled and cut into ½-inch dice
One 15-ounce can lima beans, drained and rinsed
Salt

Steps:

  • To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
  • Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
  • Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
  • Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
  • When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
  • To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
  • To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
  • To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

BEEF AND BEET BORSCHT



Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

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

Time 4h50m

Yield 8

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

BORSCHT



Borscht image

This recipe for a traditional favorite from Russia and Poland calls for mixed pickling spice, which is available at most grocery stores. It usually includes a fragrant combination of coarse pieces of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seed and peppercorns.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h5m

Yield 6

Number Of Ingredients 16

3/4 lb boneless beef chuck, tip or round roast, cut into 1/2-inch cubes
1 smoked pork hock
4 cups water
1 can (10 1/2 oz) condensed beef broth
1 teaspoon salt
1/4 teaspoon pepper
4 medium beets, cooked, or 1 can (15 oz) sliced beets, drained
3 cups shredded green cabbage
2 medium potatoes, peeled, cubed (2 cups)
1 large onion, sliced
2 cloves garlic, finely chopped
1 tablespoon mixed pickling spice
2 teaspoons dill seed or 1 sprig fresh dill weed
1/4 cup red wine vinegar
3/4 cup sour cream
Chopped fresh dill weed, if desired

Steps:

  • In 4-quart Dutch oven, place beef, pork hock, water, broth, salt and pepper. Heat to boiling; reduce heat. Cover; simmer 1 hour to 1 hour 30 minutes or until beef is tender.
  • Shred beets, or cut into 1/4-inch strips. Remove pork hock from soup; let stand until cool enough to handle. Remove pork from bone; cut pork into bite-size pieces.
  • Stir pork, beets, cabbage, potatoes, onion and garlic into soup. Tie pickling spice and dill seed in cheesecloth bag or place in tea ball; add to soup. Cover; simmer 2 hours.
  • Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.

Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g

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