Best Warszawas Winter Borscht Recipes

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WARSZAWA'S WINTER BORSCHT



Warszawa's Winter Borscht image

This is a hearty borscht that can be made either with or without meat. For the vegetarian version, use a veggie kielbase such as Tofurky (in place of the Polish sausage) and saute the pieces separately, then wait until the soup is cooked before adding the sauted pieces, i.e. just before garnishing and serving. This recipe is from the popular Warzawa Restaurant in Santa Monica, California. The chef-owner uses all fresh beets from the local farmers market. Note when using fresh beets the size available can vary, if the beets are large, one bunch should be enough.

Provided by lynnski LA

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

2 bunches small beets
8 cups water
1 onion, diced
2 tablespoons butter
1 lb Polish sausage, diced (or use vegetarian sausage)
1 bunch green onion, sliced
salt, to taste
1/4 teaspoon pepper, white
1/4 cup lemon juice
2 cups small white beans, cooked
2 tablespoons sugar
1/2 cup Italian parsley, chopped
1/2 cup fresh dill, chopped
1/2 cup sour cream
1 egg, hard boiled and sliced

Steps:

  • Cook beets in water over medium-low heat until soft, about 45 minutes.
  • Drain, reserving liquid in soup pot.
  • Peel and grate beets and add to reserved liquid.
  • Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste.
  • Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
  • Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here.
  • Remove from heat and stir in sour cream; do not let boil.
  • Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.

Nutrition Facts : Calories 353.3, Fat 23.1, SaturatedFat 9.8, Cholesterol 80.1, Sodium 546.9, Carbohydrate 22.6, Fiber 3.9, Sugar 4.4, Protein 14.6

WINTER BORSCHT



Winter Borscht image

Provided by Claire Robinson

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6

8 cups beef broth
4 large beets, peeled and chopped
2 large russet potatoes, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3 tablespoons red wine vinegar
Salt and freshly ground black pepper

Steps:

  • Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!

WINTER BORSCHT



Winter Borscht image

Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn bright red in a bowl of this Christmas borscht served during Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the meal from Dec. 24 to Jan. 6.

Provided by Julia Moskin

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds beets, trimmed and scrubbed (do not peel)
3/4 cup white vinegar
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
4 cups chicken or vegetable stock
2 bay leaves
5 whole allspice berries
1 tablespoon sugar, more to taste
1 garlic clove, minced
1 1/2 teaspoons freshly ground black pepper
Salt
Mushroom and onion dumplings (vushka) (optional, see recipe)
Chopped dill, for garnish

Steps:

  • Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
  • Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
  • Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 653 milligrams, Sugar 12 grams

WINTER BORSCHT



Winter Borscht image

Provided by Barbara Kafka

Categories     dinner, weekday, project, soups and stews, appetizer, main course

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds beef shin with bone, cut across in 2-inch pieces
1 small onion with skin, cut in half
2 medium carrots, peeled; 1 quartered, 1 grated
3 medium red beets, scrubbed well
6 tablespoons tomato paste
4 medium cloves garlic, smashed and peeled
1/2 pound red cabbage, shredded
2 medium tomatoes, cored and coarsely chopped
1 bay leaf
2 tablespoons red-wine vinegar
2 tablespoons plus 2 teaspoons sugar
1 pound firm potatoes, peeled, cut into 1/2-inch cubes and cooked in boiling salted water until tender
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/3 cup chopped dill
1/2 boiled firm potato per person, optional
Sour cream
Chopped dill

Steps:

  • In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
  • Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
  • Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
  • Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
  • If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.

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