Best Hot Beef Borscht With Sour Cream Recipes

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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

BEEF BORSCHT WITH SOUR CREAM



Beef Borscht With Sour Cream image

I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Meat

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
1 large marrow, bone
1 tablespoon salt
1 teaspoon salt
1 (16 ounce) can tomatoes, undrained
1 medium onion, peeled &quartered
1 celery, cut up
3 parsley sprigs
6 whole black peppercorns
1 bay leaf
2 cups shredded pared beets (or canned whole beets, NOT pickled)
3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
1 1/2 cups thickly sliced pared carrots
1 cup chopped onion
2 teaspoons dill weed (or 2 tbsp fresh)
1/4 cup cider vinegar
2 tablespoons sugar
sour cream

Steps:

  • First Day:.
  • Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
  • Cover and bring to a boil; skim the surface.
  • Reduce heat; simmer, covered one hour.
  • Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
  • Remove from heat.
  • Lift out the beef; set aside.
  • Remove marrow bone and discard.
  • Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
  • Return the soup and beef to the kettle.
  • Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
  • Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
  • Remove from heat and refrigerate over night.
  • Day Two:.
  • Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
  • Top each serving with a spoonful of sour cream and garnish with snipped dill.
  • I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.

Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 4.5, Cholesterol 38, Sodium 847, Carbohydrate 11.2, Fiber 2.2, Sugar 7.7, Protein 11.8

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY



Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional

Steps:

  • Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
  • Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
  • Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
  • In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
  • Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
  • Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
  • Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
  • Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams

HOT BEEF BORSCHT WITH SOUR CREAM



Hot Beef Borscht with Sour Cream image

Categories     Soup/Stew     Vegetable     Beef Rib     Beet     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 22

BEEF STOCK
2 tablespoons vegetable oil
3 pounds beef short ribs, cut into 3- to 4-inch pieces
1 large onion, sliced
3 1/2 quarts water
2 celery stalks, chopped
1 carrot, coarsely chopped
12 whole black peppercorns
2 bay leaves
2 whole cloves
BORSCHT
10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
1 cup water
3 cups (about) canned beef broth
2 tablespoons (1/4 stick) butter
1 cup diced carrots
1 cup chopped onions
6 cups thinly sliced green cabbage (about 1/2 small head)
4 teaspoons minced garlic
1 large russet potato, peeled, diced
2 tablespoons (or more) red wine vinegar
Sour cream

Steps:

  • FOR STOCK:
  • Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
  • Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
  • FOR BORSCHT:
  • Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
  • Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
  • Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
  • Ladle borscht into bowls. Top each with dollop of sour cream and serve.

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