CABBAGE BORSCHT RECIPES

Name: Borscht
Cook time: 45 min
Yield: Makes 2 quarts
Ingredients: 2 quarts beef, chicken, or vegetable broth; 1 tablespoon vegetable oil; 2 onions, diced; 2 garlic cloves, minced; 1 teaspoon dried marjoram; 2 celery stalks, trimmed, thinly sliced; 2 parsnips, peeled, thinly sliced; 1 carrot, peeled, thinly sliced; 1 leek, white and light green parts, thinly sliced; 1/2 head savoy cabbage, shredded; 1 bay leaf; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 2 beets, peeled, grated; 1/4 cup dill, minced; 2-3 tablespoons red wine vinegar, or as needed; 1/2 cup sour cream

BORSCHT RECIPE | EPICURIOUS

Borscht Recipe | Epicurious image

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

Provided by EPICURIOUS.COM

Cook Time 45 minutes

Yield Makes 2 quarts

Number Of Ingredients 17

Ingredients

2 quarts beef, chicken, or vegetable broth
1 tablespoon vegetable oil
2 onions, diced
2 garlic cloves, minced
1 teaspoon dried marjoram
2 celery stalks, trimmed, thinly sliced
2 parsnips, peeled, thinly sliced
1 carrot, peeled, thinly sliced
1 leek, white and light green parts, thinly sliced
1/2 head savoy cabbage, shredded
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 beets, peeled, grated
1/4 cup dill, minced
2-3 tablespoons red wine vinegar, or as needed
1/2 cup sour cream

Steps:

Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

BEET BORSCHT RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beet Borscht Recipe: How to Make It - Taste of Home image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

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