Best North Dakota Borscht Recipes

BORSCHT I

Borscht I image

This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

Provided by DeeDee Henderson

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

Time 1h25m

Yield 8

Number Of Ingredients 17

Ingredients

6 cups water
¾ tablespoon salt
½ cup finely chopped carrots
¼ cup chopped green bell pepper, divided
½ stalk celery, chopped
1 medium beet
½ cup canned peeled and diced tomatoes
3 potatoes, quartered
⅓ cup butter
½ cup chopped onion
1 ½ cups canned tomatoes
3 cups finely shredded cabbage, divided
¼ cup heavy cream
¾ cup diced potatoes
1 tablespoon dried dill weed
¼ teaspoon ground black pepper to taste
salt and freshly ground black pepper to taste

Steps:

Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 23.6 g, Cholesterol 25.5 mg, Fat 9.3 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 898 mg, Sugar 4.7 g

NORTH DAKOTA BORSCHT

North Dakota Borscht image

This is quite a famous type of soup made in North Dakota, which is a German recipe.

Provided by Penny Hall @FantasyFaery54

Categories Soups

Number Of Ingredients 12

Ingredients

- 3 lbs bone-in beef shank
- 2 tlbsp vegetable oil
- 1 onion chopped
- 6 cups water
- 1/2 lb carrots cut into 1 inch pieces
- 1/3 medium head cabbage shredded
- 1 lb beets, peeled and shredded
- 1 cup tomato juice
- 1 tlbsp lemon juice
- 2 tsp white sugar
- 2 tsp salt
- 1/8 tsp ground black pepper

Steps:

In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender. 2. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.

HEARTY HAM BORSCHT

Hearty Ham Borscht image

I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 meaty ham bone or 2 smoked ham hocks
6 cups water
2 cups cubed fully cooked ham
3 cups chopped cooked beets
1 can (14 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup frozen peas
1 cup chopped carrots
1 cup frozen cut green beans
1 medium onion, chopped
2 to 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
Sour cream, optional

Steps:

Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.