Best Russian Borscht Recipes

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RUSSIAN BORSCHT



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

Provided by Puma

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

Time 1h5m

Yield 8

Number Of Ingredients 17

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Steps:

  • Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
  • Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
  • Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g

AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT



Authentic Russian/Ukrainian Borscht image

This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).

Provided by AniSarit

Categories     Vegetable

Time 2h30m

Yield 10-15 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef, cubed (preferably with bones)
4 large beets, peeled and eighthed (or 6 average beets, quartered)
2 lemons
1 small head of cabbage, shredded (the smallest you can find)
2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
14 ounces tomato sauce
1 bunch dill, minced
1/2 cup instant chicken-style consomme soup and seasoning mix (I like Osem)
1 medium onion, whole
3 -4 small potatoes (cubed) or 1/2 cup rice

Steps:

  • To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
  • Remove all froth that comes up from the meat.
  • Continue to boil on med-high until no more froth comes up.
  • Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
  • Fill with water, cover partially with lid, and let cook for 90min.
  • After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
  • You can add the rice and/or potatoes at this point, if you like.
  • Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
  • The soup is great on day 1, but tastes much better on days 2-3.
  • Enjoy the soup while it's very hot.

COLD RUSSIAN BORSCHT



Cold Russian Borscht image

Can you say 'Delicious?'

Provided by GXO

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

Time 2h20m

Yield 6

Number Of Ingredients 8

4 medium beets
4 cups beef broth
1 onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber - peeled, seeded, and diced
½ cup sour cream

Steps:

  • Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
  • Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  • Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g

UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT



Uncle Bill's Russian/Doukhobour Borscht image

This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.

Provided by William Uncle Bill

Categories     Potato

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 21

22 cups water
28 fluid ounces canned tomatoes, including liquid, mashed and divided
6 medium potatoes, peeled and quartered
3 medium carrots, chopped small
2 medium onions, chopped small
1 tablespoon salt
2 medium red beets, scrubbed and cut in half
4 tablespoons butter
1/2 cup whipping cream
6 tablespoons butter, divided
2 medium onions, chopped small
8 cups thinly shredded green cabbage
3 medium potatoes, peeled and cubes 1/2-inch
2 cups cauliflower florets
3 large celery ribs, chopped small
1 large green pepper, seeded and diced
1 large sweet red pepper, seeded and diced
1 teaspoon fresh ground black pepper
4 tablespoons dried dill weed or 1/2 cup finely chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon ground cayenne pepper (optional)

Steps:

  • In a large (8 quart) stock pot, add water and bring to boil.
  • Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
  • Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
  • Meanwhile, begin to prepare all vegetables.
  • When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
  • Add 3 tablespoons butter to potatoes, mash well.
  • Stir in whipping cream, mixing well to incorporate; set aside.
  • In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
  • Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
  • The sauce will be thickened.
  • Cover, reduce heat to keep warm.
  • In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
  • Remove from heat and set aside.
  • To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
  • Cover and cook for 10 minutes.
  • Add cauliflower and celery and continue to boil gently until potatoes are just tender.
  • Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
  • Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
  • Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
  • Return to boil and cook for 3 more minutes.
  • Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
  • Remove beets and discard or eat them separately.
  • The beets are for coloring only.
  • Adjust seasonings to taste.
  • If borscht is too sweet to your liking, stir in some additional lemon juice.
  • If desired, serve with a sprinkle of cayenne pepper.
  • Refrigerate any unused portions.
  • Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

HOT BORSCHT FROM THE RUSSIAN TEA ROOM



Hot Borscht from the Russian Tea Room image

This recipe is in three parts: meat bouillon, beet broth and vegetables.

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 29

5 ounces short rib
5 ounces pork butt
5 ounces duck legs
1/2 bunch parsley
5 to 6 whole juniper berries
20 whole cloves
1 diced onion
1 diced carrot
1 garlic, chopped
1 leek, chopped
4 whole peppercorns
2 laurel or bay leaves
Salt
5 ounces beets, washed
1 teaspoon pickling spice
5 ounces white vinegar
5 ounces sugar
1/4-ounce thyme
2 laurel or bay leaves
4 strips finely-cut bacon
1 teaspoon vegetable oil
2 tablespoons butter
1 onion, cut julienne
1 carrot, cut julienne
1 cup chopped green cabbage
2 cloves garlic, chopped
1 teaspoon tarragon
1 teaspoon dill
Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill

Steps:

  • Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.
  • Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.
  • Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.

GERMAN/RUSSIAN BORSCHT



German/Russian Borscht image

This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.

Provided by RochelleS

Categories     Vegetable

Time 13h

Yield 14 serving(s)

Number Of Ingredients 17

4 large beets (DO NOT peel and keep leaves for later)
2 tablespoons vinegar
1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
1 large onion, chopped
2 garlic cloves, minced (optional)
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, peeled and chopped
2 bay leaves
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
6 cups water
6 teaspoons chicken bouillon
1/2 head cabbage, chopped
beet leaf, chopped
16 ounces cream or 16 ounces half-and-half
salt and pepper

Steps:

  • Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
  • For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
  • Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
  • If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
  • Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
  • Add beet leaves, cook 5 minutes.
  • Add cream, turn heat off. Salt and pepper to taste. Enjoy!

RUSSIAN BORSCHT



Russian Borscht image

This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!

Provided by Chef PotPie

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
salt and pepper, to taste (I use Johnny's)
1 tablespoon fresh lemon juice
sour cream, for doppling

Steps:

  • Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
  • Add cabbage and butter, and cook uncovered for about 20 minutes.
  • Season to taste.
  • Stir in lemon juice.
  • Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
  • This is better the next day!

Nutrition Facts : Calories 61.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 3.8, Sodium 614.1, Carbohydrate 8.8, Fiber 2.1, Sugar 5.6, Protein 3

RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

Make and share this Russian Cabbage Borscht recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups potatoes, thinly sliced
1 cup beet, thinly sliced
4 cups vegetable stock or 4 cups water
2 tablespoons butter
1 1/2 cups chopped onions
1 teaspoon caraway seed (optional)
2 teaspoons salt
1 celery, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper
1/4 teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomato, for garnish

Steps:

  • Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
  • Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
  • Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

RUSSIAN BORSCHT/CROCK POT STYLE



Russian Borscht/Crock Pot Style image

I can't remember where I got this recipe...from a magazine or a book years ago. I make it when ever I get fresh beets.

Provided by katie in the UP

Categories     Low Cholesterol

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups thinly sliced green cabbage
1/2 lb fresh beet, shredded
1 cup baby carrots
1 cup chopped onion
4 garlic cloves, minced
1 lb lean stewing beef, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 (14 1/2 ounce) cans beef broth
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon black pepper
sour cream or fresh dill

Steps:

  • Layer ingredients in slow cooker in the following order:.
  • cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
  • Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.

Nutrition Facts : Calories 196, Fat 8.3, SaturatedFat 2.6, Cholesterol 34.4, Sodium 1379.7, Carbohydrate 14.3, Fiber 2.8, Sugar 8.8, Protein 17.6

RUSSIAN BORSCH - OLD TRADITIONAL RECIPE (BORSCHT)



RUSSIAN BORSCH - OLD TRADITIONAL RECIPE (BORSCHT) image

Categories     Soup/Stew     Chicken     Potato     Tomato     Mother's Day     Father's Day     Dinner     Lunch     Carrot     Fall     Spring     Summer     Winter     Healthy     Dill

Yield 15-20 servings

Number Of Ingredients 12

3 carrots
3 onions
2 beets
3 potatoes
1 small head of cabbage
herbs: dill and parsley (after mincing you should have about a cup of each)
1 whole chicken (preferably organic, it really makes a difference in taste)
2 8-oz cans of tomato sauce (homemade is best, of course)
olive oil (or sunflower oil)
1 tsp whole peppercorns
3-4 bay leaves
salt

Steps:

  • We will start with the broth. Fill the pot half way with water and put over high heat. Wash the chicken with all the giblets and throw it in the pot. Peel 1 carrot and 1 onion, cut them into 3-4 pieces and throw in a pot along with the bay leaves and peppercorns. Salt. As soon as the water boils, set temperature to med-low so that the broth simmers. In 15 minutes collect all the scum. Some prefer to change the water at this stage (pour out the old water and fill up the pot with clean water, you will get a cleaner broth). I prefer to leave the water and just collect all the scum, as I think that it makes a much tastier broth. The broth will simmer for a total of 1-1.5 hours, during which you will prepare the rest of the ingredients. To read step by step recipe with photos of the whole process, follow this link - http://ruslankuznetsov.livejournal.com/75850.html

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE



Russian Palace's Vegetable Borscht Recipe image

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes

Provided by luisawoods

Categories     Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 teaspoons tomato paste
16 cups chicken stock
2 large potatoes
1 medium head of cabbage
1 cup green bell pepper, chopped
3 tablespoons sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1 teaspoon fresh dill, chopped

Steps:

  • Peel and julienne raw beet to yield 4 cups.
  • Peel and cube potatoes to yield 2-1/2 cups.
  • Finely chop cabbage to yield 6 cups.
  • Heat oil in a large skillet over medium-high heat.
  • Add onion and saute until browned, about 5 to 7 minutes.
  • Add beets and carrot. Saute, stirring constantly, for 10 minutes.
  • Stir in tomato paste. Remove from heat and set aside.
  • In a large stock pot, bring chicken stock to a boil over high heat.
  • Add potato and cook for 3 minutes.
  • Add cabbage and continue boiling for 5 minutes.
  • Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
  • Reduce heat to a simmer and cook for 15 minutes.
  • Remove from heat. Stir in garlic and dill.
  • Serve hot.

Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1

TRADITIONAL RUSSIAN BORSCHT



Traditional Russian Borscht image

Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.

Provided by Sommer Clary

Categories     Stew

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 lb stew meat
16 ounces roll bulk pork sausage
8 cups beef stock
1 (14 1/2 ounce) can diced tomatoes
4 large garlic cloves, minced
1 large brown onion, diced
3 large beets, peeled and cut into 1 inch chunks
4 carrots, peeled and chopped
1 large russet potato, peeled and cut into 1/2 inch cubes
2 cups thinly shredded cabbage
3/4 cup chopped fresh dill
1 tablespoon red wine vinegar
salt and pepper, to taste
sour cream, for garnish

Steps:

  • In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.

Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1

TRADITIONAL RUSSIAN BORSCHT.



TRADITIONAL RUSSIAN BORSCHT. image

Categories     Soup/Stew     Beef     Dinner     Simmer

Yield 8 servings

Number Of Ingredients 16

10 cups meat stock
2 lbs beef shanks
1 medium head of white cabbage, cored and shredded slightly coarser than would be for cole slaw
56 oz (2 large cans) strained tomatoes
1 large beet, peeled and shredded
2 large baking potatoes
1 medium onion, chopped
1 green bell pepper, cored and chopped
1 large carrot, peeled and shredded
2 bay leaves
3 cloves of garlic, pressed
2 tbsp dill, finely minced
1 tbsp parsley
1/2 cup Russian pickled cabbage juice (preferred) or dill pickle liquid without sugar
sunflower oil
salt and freshly ground black pepper to taste

Steps:

  • Bring the stock to a simmer. Cut the beef shanks into bite size pieces and add to the stock along with the shank bones. Add the peeled potatoes, the bay leaves and a pinch of salt. Cover and let simmer for 1 hour before you start cooking the remaining ingredients. Warm about 3 tbsp of oil in a large, deep skillet, add the shredded beets and saute on medium heat for about 10 minutes. Add to the soup. Add some more oil to the skillet and add the onions. Saute for about 3 minutes, then add the carrots and saute, stirring, for another 15 minutes or so. Remove the potatoes from the soup and transfer to the skillet with the onions and carrots. Mash the potatoes coarsely with a fork. Add half of the strained tomatoes, stir, cover, reduce the heat and let simmer for 20 minutes. After that, add to the soup along with the rest of the strained tomatoes. Wipe the skillet, add more oil and saute the bell pepper until slightly softened, add to the borscht. Add the shredded cabbage and the pickled cabbage juice to the borscht. Stir and, if too thick, thin out with boiling water or meat stock. Adjust the salt and season with pepper; also, check for acidity and if necessary, add more pickle juice. Cover and let simmer for 10 more minutes. Warm the oven slightly and turn off the heat. Take the borscht off heat and stir in pressed garlic and herbs. Cover and place in the warm oven for at least 45 minutes, or, optimally, for 2 hours. Rewarm gently before serving. Serve garnished with sour cream, black rye and additional pressed garlic.

CROCK POT RUSSIAN BEEF BORSCHT



Crock Pot Russian Beef Borscht image

A slow cooked hearty dinner soup. Lovely to come home to on a cold winter's day. You can prepare the ingredients the night before if you wish.

Provided by Lorac

Categories     Vegetable

Time 9h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 cups thinly sliced green cabbage
1 1/2 lbs fresh beets, shredded
5 small carrots, peeled and sliced
1 parsnip, peeled and sliced
1 cup chopped onion
4 garlic cloves, minced
1 lb stewing beef, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 (14 1/2 ounce) cans reduced-sodium beef broth
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon black pepper
sour cream (optional)
fresh parsley (optional)

Steps:

  • In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
  • Cover and cook on LOW 7-9 hours or until veggies are just tender.
  • Add more pepper, lemon or sugar if desired.
  • Top each serving with sour cream and parsley if desired.

Nutrition Facts : Calories 159.6, Fat 3, SaturatedFat 1.2, Cholesterol 36.3, Sodium 142.7, Carbohydrate 20.2, Fiber 4.5, Sugar 13.4, Protein 15.3

RUSSIAN GREEN BORSCHT



Russian Green Borscht image

Make and share this Russian Green Borscht recipe from Food.com.

Provided by Chocolatl

Categories     Meat

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs beef chuck, cut in 1-inch cubes
2 quarts water
4 teaspoons beef base (or 4 beef bouillon cubes)
salt (don't add too much, the beef base will be salty)
pepper
1 parsnip, peeled and diced
1 carrot, peeled and diced
2 leeks, chopped
2 stalks celery, chopped
2 medium potatoes, peeled and diced
1/2 lb sorrel, chopped
1/2 lb spinach leaves, chopped
sour cream (to garnish)

Steps:

  • Place beef in a large pot or Dutch oven.
  • Add water, beef base, salt and pepper.
  • Cover, bring to a boil, and simmer 1 hour.
  • Add parsnips, carrots, leeks, celery and potatoes.
  • Cover and simmer 30 minutes more, or until meat is tender.
  • Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
  • Taste and add sugar if it's too sour.
  • Ladle into soup bowls and garnish with sour cream.

Nutrition Facts : Calories 334.1, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.2, Sodium 133.2, Carbohydrate 16.8, Fiber 3.2, Sugar 2.5, Protein 22.3

CHILLED BORSCHT SOUP A RUSSIAN RECIPE



CHILLED BORSCHT SOUP a Russian recipe image

What's not to like? A beet and cabbage refrigerated soup. Goes great with a hot grilled kielbasa sandwich topped with sauerkraut and a little horse radish sauce. Even a ice cold libation on the side. Like a cold beer or even a REINDEER COCKTAIL. That's Russian vodka with a couple cranberries added on the rocks! Enjoy a perfect...

Provided by Nancy J. Patrykus

Categories     Vegetable Soup

Time 15m

Number Of Ingredients 7

1 can(s) beef broth.......10-1/2...oz.
1 can(s) shoestring beets...16 oz.
1 c shredded cabbage
2 Tbsp onions...finely chopped
1 tsp sugar
1 tsp lemon juice
ANY top with: sour cream and chopped celery or green onions..

Steps:

  • 1. Heat broth, beets with the liquid, cabbage, onion and sugar to boiling. Simmer uncovered 5 minutes. Stir in lemon juice and refrigerate until chilled. Top each serving with a spoonful of sour cream, chopped celery, or green onions. Makes about 4 serving...or two large ones! YUMMY... Note: Main foto is from Huffingpost.com

RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

This is another recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook.

Provided by Chocolatl

Categories     Vegetable

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 11

3 lbs beef brisket
beef bone (optional)
6 cups water
1 1/2 cups onions, diced
2 (29 ounce) cans tomatoes
3 lbs cabbage, coarsely shredded
1 apple, peeled and diced
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/3 cup lemon juice
4 tablespoons sugar

Steps:

  • Combine meat, bones and water in a deep saucepan and bring to a boil.
  • Skim any foam and fat off the top.
  • Stir in onions and tomatoes.
  • Cover, reduce heat to low, and simmer for 1 hour.
  • Add cabbage, apple, salt and pepper.
  • Simmer for 1 hour.
  • Stir in lemon juice and sugar.
  • Simmer for 20 minutes more.
  • Remove beef.
  • Meat can be cut up and stirred back into the soup, or served on the side.

Nutrition Facts : Calories 315.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 84.4, Sodium 611, Carbohydrate 24.8, Fiber 6.3, Sugar 16.9, Protein 31.8

RUSSIAN BORSCHT



Russian Borscht image

This takes a lot of time and attention, but is from what I understand a fairly authentic Russian Borscht.

Provided by TheHungaryCook

Categories     Stew

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 16

2 lbs pork loin
12 cups cold water
1 teaspoon salt
1 medium onion, chopped
3 beets, peeled and chopped
2 carrots, chopped
salt and pepper
1 tablespoon beet kvas (beet kvas is the liquid from pickled beets.)
1 medium potato
1/2 cup celery, thinly sliced
3 cups cabbage, shredded
1 (10 1/2 ounce) can tomato soup
2 garlic cloves, minced
1 tablespoon flour
dill weed, chopped
sour cream

Steps:

  • Cover the meat with the cold water in a large stock pot.
  • Add the salt and bring slowly to the boiling point.
  • Skim the top of the water and discard.
  • Cover and simmer for 1 ½ hours.
  • Remove meat and set aside to cool.
  • Add the onions and beets to the stock pot.
  • Cook for about 20 minutes.
  • Add the potato, celery, and carrot.
  • Continue cooking for about 15minutes.
  • Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
  • Add the cabbage and cook til tender.
  • Be careful not to overcook.
  • Stir in the tomato soup and garlic.
  • Blend the flour with 3 TBS. of cold water.
  • Add some of the soup liquid to the flour and stir till smooth.
  • Add to the borscht.
  • Add the beet kvas and season with salt and pepper.
  • Bring to the boiling point.
  • Flavor with dill weed.
  • Serve with a dollop of sour cream.

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