Best Uncle Bills Russiandoukhobour Borscht Recipes

Doukhobor Winter Borsch image

Provided by pamela peake

Time 4h

Number Of Ingredients 16

1 lb butter, do not substitute margarine
6 c shredded cabbage
2 c shredded carrot
2 finely chopped onions
4 c good quality canned tomatoes
1 beet
6 russet potatoes
2 bay leaves
3 qt good quality vegetable stock, preferably home made
1/2 lb fresh spinach
1 qt whipping cream
2 green peppers, chopped
1/2 c fresh dill, do not substitute dry
2 Tbsp salt
2 tsp black pepper
sour cream

Steps:

1. Saute onions in 1/4 pound butter until translucent, add cabbage and saute until soft but not brown. Put carrots in pan and saute until soft. Make sure none of the vegetables get brown.
2. In a large stock pot, put in 1/2 of a pound of butter to melt. Once melted, put in canned tomatoes and saute until most of the tomato liquid is gone. Add in the sauteed vegetable mixture and vegetable stock. Add the bay leaves. Add in the raw beet. Bring to a boil, then reduce heat and simmer gently until the beet is soft.
3. Once the beet is soft, remove from pot and let cool to touch. In the meantime, peel and dice potatoes. Put half of the potatoes in the soup and cook until soft. Bring the other half of the potatoes to a boil in another pot and cook until quite soft. Drain and mash with remaining butter, 1 cup cream, salt and pepper. Add to soup pot
4. Peel the beet and coarsely shred, add to soup pot along with the fresh spinach, green bell peppers and remaining cream. Bring to a simmer for 1/2 hour. Add the fresh dill and adjust seasoning to taste. Serve in big bowls with a dollop of sour cream on top for garnish.

Traditional Russian Borscht image

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

Authentic Russian/Ukrainian Borscht image

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.