BEEF AND BEET BORSCHT - ALLRECIPES
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Total Time 4 hours 50 minutes
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, CarbohydrateContent 12 g, CholesterolContent 21.3 mg, FatContent 7.8 g, FiberContent 3.1 g, ProteinContent 5.9 g, SaturatedFatContent 4.4 g, SodiumContent 95.7 mg, SugarContent 6.3 g
BORSCHT WITH BEEF RECIPE - EATINGWELL
Even people who think they don't like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York's Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special.
Provided by Joyce Hendley
Categories Healthy Sirloin Steak Recipes
Total Time 1 hours 45 minutes
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
- Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
- Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
- Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
Nutrition Facts : Calories 148.6 calories, CarbohydrateContent 12.7 g, CholesterolContent 24.4 mg, FatContent 5.6 g, FiberContent 3.1 g, ProteinContent 9.9 g, SaturatedFatContent 1.8 g, SodiumContent 433.5 mg, SugarContent 7.4 g
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JEN'S BORSCHT WITH BEEF RECIPE | ALLRECIPES
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Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Borscht
Calories 132.4 calories per serving
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Reviews 5
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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
Total Time 3 hours 45 minutes
Cuisine eastern european, jewish
- 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.
WINTER BORSCHT RECIPE - NYT COOKING
Reviews 5
Total Time 3 hours 45 minutes
Cuisine eastern european, jewish
- 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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