Best Cranberry Borscht Recipes

CRANBERRY BORSCHT

Steps:

• Peel and grate beets. You may want to wear rubber gloves or perhaps put small sandwich-size plastic bags over your hands when grating beets to prevent staining. Also be sure your clothing is protected when preparing this recipe.
• Place beets in a saucepan with cranberries and water and simmer 20 minutes or so until beets and cranberries are very tender.
• Strain beets and cranberries, reserving the liquid. Puree beets and cranberries in a food processor, combine with reserve liquid and return to saucepan. Add sugar, salt and lemon juice and bring to a simmer.
• Stir sour cream to smooth it. Stir sour cream into the soup and reheat but do not allow to boil, then serve. If desired the soup can also be served chilled. Garnish with dill before serving.

ROASTED BORSCHT

Steps:

• Preheat oven to 450 degrees. In a large glass roasting pan, combine shredded vegetables, oil, a teaspoon of salt and the pepper and mix well. Sprinkle ribs with the remaining teaspoon of salt and place them on top of the vegetables. Roast uncovered for 45 minutes, stirring the vegetables every 15 minutes.
• Place the roasted ingredients in a large pot and add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, escarole and 8 cups of boiling water. Put the pot, covered, in the oven, reduce heat to 350 degrees and bake 1 hour.
• Remove soup from the oven. Remove the beef and set aside. Skim the fat from the soup and return the pot to the oven for another hour. Separate the meat from the bones, discard the fat and gristle, and chop the meat into 1/2-inch pieces. Return the meat to the pot.
• Place the bread on a baking sheet and dry it in the oven for 5 minutes. Add the bread to the soup for the last 20 minutes of cooking. Season the soup to taste with more salt and pepper. Serve garnished with nondairy sour cream if desired.