Best Russian Borshborsch Recipes

THE BEST BORSCHT RECIPE

Steps:

• Preheat the pot over medium-high heat. Add a little bit of canola oil.
• Cut big, hard chunks of fat off beef, if any. Add beef and bones to the pot and seat for a couple of minutes.
• Add water to the pot and bring it to simmer.
• Add bay leaves, coriander, and whole peppercorns. Lower the heat to low.
• Loosely cover with a lid (so that there is a good amount of room for steam to escape) and cook for 2-4 hours.
• About half way through of cooking meat, add whole, unpeeled beets to the pot. Cook until done, take out and set aside.
• Strain off the stock and discard bones, bay leaves, coriander, and peppercorns. Set meat and beef aside.
• Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool.
• Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot.
• Add onions and carrots and saute until softened. Smash garlic, mince and add to the pot. Stir well.
• Add potatoes and mushrooms. Cook for a few minutes, stirring occasionally.
• Add cabbage, stir and cook until cabbage softens.
• Add tomato paste, sugar, salt, and black pepper. Stir well until tomato paste is evenly mixed.
• Break apart beef and add it to the pot. Stir and start adding stock. Add enough stock to completely cover the veggies. (You can add more if you want more broth.)
• Cook over medium heat for 25-30 minutes. Stir occasionally. Taste to make sure you have enough salt and pepper. Adjust to taste.
• Stir in dill weed.
• Peel beets and grate them into the soup on a large cheese grater. Stir and your soup is ready to eat!
• Garnish with some sour cream and fresh dill weed.

RUSSIAN BORSCHT

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.

RUSSIAN BORSH/BORSCH

Steps:

• Cook meat for 2 hours in *water* or until meat is very tender -reserve liquid (*add water if needed along the way)
• Get meat out of pot and shred-set aside.
• Sauté onion, carrots in small skillet-set aside with meat.
• Boil beets in meat broth/water until soft.
• Take beets out and shred.
• Cut up raw potatoes and raw cabbage.
• Put all-(the sautéed mixture--beets, meat, raw ingredients)--together in broth/water.
• Boil until potatoes are done (about 30 minutes).
• Add spices according to taste.
• SERVE WITH SOUR CREAM!

AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT

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.

RUSSIAN BORSCHT SOUP

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.