Best Hungarian Borscht Recipes

HUNGARIAN BORSCHT

Hungarian Borscht image

This Borscht is not really Hungarian, but tastes like it should be. It has a very unique taste and is exceptionally delicious. I created this recipe 16 years ago and it is part of my cookbook that I published. Most everyone could not believe how well the Kraft Catalina dressing enhances the soup flavor.

Provided by William Uncle Bill

Categories Cauliflower

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

10 fluid ounces kraft low calorie catalina salad dressing, no substitutes
2 large red beets, peeled and cubed 3/8 inch square
2 large carrots, peeled and diced small
1 large onion, finely chopped
1 small rutabaga, diced small
5 cups beef consomme
8 cups water
19 fluid ounces canned plum tomatoes, including liquid
3 large potatoes, peeled and cubed 1/2 inch square
3/4 teaspoon caraway seed
1 1/2 cups thinly shredded red cabbage
1 1/2 cups thinly shredded green cabbage or 1 1/2 cups white cabbage
3 large celery ribs, include leaves,chopped small
3 cups cauliflower florets
1 teaspoon fresh ground black pepper
2 tablespoons soy sauce
5 teaspoons dried dill weed (or more if desired)
1 cup sour cream or 1 cup yogurt

Steps:

In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
Reduce heat and simmer until all vegetables are tender, about 10 minutes.
Add soy sauce and dill weed and simmer for another 3 minutes.
Adjust seasonings to taste.
Serve hot with dollops of sour cream or plain yogurt if desired.

HUNGARIAN BORSCHT RECIPE

Hungarian Borscht Recipe image

Provided by NickiR

Number Of Ingredients 15

Ingredients

10 lbs. RED beets
6 beef marrow bones
1 lb. stewing beef
2 Tbsp. vegetable oil
6 cloves garlic, peeled and sliced
2 tsp. pepper
2 tsp. dried parsley
1 can diced tomatoes with juice
1 lb. carrots, peeled and sliced
2 tsp. sugar
3/4 large cabbage, shredded
7 medium potatoes, peeled and cut into 1/2-inch cubes
2 cartons beef broth
Parmesan cheese, to serve
Sour cream, to serve

Steps:

Scrub and rinse the beets thoroughly, removing the foliage. Using a large soup pot, cook the beets in cold water until tender. Remove the beets, reserving water. Cut off the tops and peel the beets. Dice into ½ inch pieces, and return 2 cups to soup pot. Using a hand blender, puree the beets. Add the beef broth and remaining beets. In another soup pot, cook the marrow bones with just enough water to cover, until water adopts a beefy flavour. Skim off the foam. Discard the bones, and add the water to the beets. Brown the stewing beef in oil; shred the meat, and add to soup pot. Add the garlic, pepper, parsley, tomatoes, carrots, sugar, cabbage, and potatoes to the pot. Cover and simmer until the vegetables are tender, but not mushy. Ladle into bowls and serve with a sprinkling of Parmesan cheese and a dollop of sour cream.

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