BORSCHT II RECIPE | ALLRECIPES
This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Total Time 3 hours 0 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
- Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 283.4 calories, CarbohydrateContent 13.5 g, CholesterolContent 59.6 mg, FatContent 14.6 g, FiberContent 3 g, ProteinContent 24.9 g, SaturatedFatContent 4.8 g, SodiumContent 774.7 mg, SugarContent 9 g
EASTER WHITE BORSCHT RECIPE | ALLRECIPES
Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.
Provided by Jeff Popple
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
- Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
- Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
- Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.
Nutrition Facts : Calories 732 calories, CarbohydrateContent 15 g, CholesterolContent 248.8 mg, FatContent 62.6 g, FiberContent 0.8 g, ProteinContent 26.4 g, SaturatedFatContent 24.9 g, SodiumContent 1637.6 mg, SugarContent 4.6 g
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Total Time 02 hours 25 minutes
Category Lunch
Cuisine Jewish
Calories per serving
- 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.
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Reviews 5.0
Total Time 1 hours 5 minutes
Calories 101.8 per serving
- 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.
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Reviews 4.1
Total Time 30 minutes
Category Healthy Soup Recipes
Calories 159.8 calories per serving
- Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.
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From realsimple.com
Reviews 4
Total Time 40 minutes
- Add broth, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender, about 20 minutes. Stir in remaining 1 tablespoon vinegar. Top each serving with a dollop of sour cream and dill. Serve with buttered rye bread.
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