Best Simple Borscht Recipes

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UNCLE BILL'S SIMPLE VEGETABLE BORSCHT



Uncle Bill's Simple Vegetable Borscht image

Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.

Provided by William Uncle Bill

Categories     Lemon

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 22

3 tablespoons margarine
1 large onion, finely chopped
1 large carrot, peeled and grated
1 small green pepper, seeded and diced
1 small sweet red pepper, seeded and diced
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 medium beet, peeled and grated
6 cups water
6 cups vegetable broth or 6 cups chicken broth
1 large potato, peeled and cubed 1/2 inch
3 1/2 fluid ounces tomato paste
3 garlic cloves, finely chopped
1 large bay leaf
1/4 teaspoon crushed black peppercorns
1/2 cup cauliflower floret (or more if desired)
1 large celery rib, chopped small
1 medium red apple, peeled, cored and diced
1/2 teaspoon Hungarian paprika
1 teaspoon soy sauce
3 teaspoons dried dill weed
2 teaspoons lemon juice

Steps:

  • In a large frying pan, melt margarine over medium heat.
  • Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
  • Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
  • Transfer sautéed vegetables to a large cooking pot.
  • Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
  • Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
  • Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
  • Remove from heat.
  • Remove and discard bay leaf.
  • Adjust seasonings to taste.
  • Let borscht sit for 15 minutes before serving.
  • Refrigerate any unused portion.

SIMPLE BORSCHT



Simple Borscht image

This is a simple and easy recipe for Borscht, from Classic Conran, Plain, Simple and Satisfying Food. There are many good Borscht recipes, this recipe creates a thinner but very flavourful soup which is sweet but still has that great earthy flavour. This is a great soup both hot and cold. Garnish with a swirl of soured cream or plain yogurt and some chopped chives

Provided by kelly in TO

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons butter
1 cup beetroot, peeled and chopped
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 tablespoon caster sugar
4 cups beef stock
salt and pepper
1/2 lemon, juice of

Steps:

  • Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
  • Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
  • Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.

Nutrition Facts : Calories 108.5, Fat 5, SaturatedFat 3, Cholesterol 11.4, Sodium 857.6, Carbohydrate 13, Fiber 1.7, Sugar 8.6, Protein 4.1

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