SIMPLE BORSCHT RECIPE RECIPES

Name: Russian Borscht Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, Russian
Ingredients: 2 cups chopped fresh beets; 2 cups chopped carrots; 2 cups chopped onion; 4 cups beef or vegetable broth; 1 can (16 ounces) diced tomatoes, undrained; 2 cups chopped cabbage; 1/2 teaspoon salt; 1/2 teaspoon dill weed; 1/4 teaspoon pepper; Sour cream, optional

RUSSIAN BORSCHT SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

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

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 673mg sodium, CarbohydrateContent 14g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 3g protein.

BORSCHT (BARSZCZ CZERWONY) – AUTHENTIC POLISH RECIPE

Borscht (Barszcz Czerwony) – Authentic Polish Recipe image

Borscht - authentic Polish soup, is also known as Barszcz Czerwony. It's a classic dish that is traditionally served on Christmas Eve. It's made from beets and it has a clean, almost see-through consistency; it can be served in mugs to drink, or in bowls with Polish mushroom "ear" pierogi (coming soon), or Sauerkraut and Mushroom Pierogi.

Provided by Edyta

Categories Soup

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

Ingredients

4 Carrots (medium size)
1 Parsnip (medium size)
1/2 Celery root (If it's big then 1/4 will be enough)
1 Leek
4 sprig Parsley
1 cup Dried Porcini Mushrooms
2 Bay leaves
4 whole Allspice
6 Beets (medium size)
1 Apple (any kind, sliced with the skin)
3 cloves Garlic (peeled)
2 tbsp White Vinegar (+ more if needed)
1 tbsp Lemon Juice (freshly squeezed)
2 teaspoon Sugar (+ more if needed)
2 tbsp Salt (+ more if needed)
1/4 teaspoon Marjoram (dry)
Freshly ground pepper (to taste)

Steps:

Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes.
Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);
Place your vegetables and soaked mushrooms* (see notes below) in the large pot, cover with 10 cups of water, add a tablespoon of salt, bay leaves, and allspice and boil for about 30 minutes, uncovered;
Prepare beets - peel them and slice in 1/2 inch slices; peel your garlic and slice the apple;
Add beets, garlic, apple, and spices (salt, sugar, and marjoram) to the vegetable broth. At this time add 1 tablespoon of vinegar and 1 tablespoon of lemon to preserve the beautiful color from the beets. Cook it for another half hour, uncovered;
Add the remaining vinegar, and adjust seasoning with vinegar, sugar, salt & pepper, as needed.
Discard all the vegetables and use a strainer to pour your borscht either into mugs to drink or to bowls to be served with mushroom pierogi.

Nutrition Facts : Calories 107 kcal, CarbohydrateContent 25 g, ProteinContent 2 g, SodiumContent 1859 mg, FiberContent 5 g, SugarContent 11 g, ServingSize 1 serving

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BORSCHT (BARSZCZ CZERWONY) – AUTHENTIC POLISH RECIPE

Borscht - authentic Polish soup, is also known as Barszcz Czerwony. It's a classic dish that is traditionally served on Christmas Eve. It's made from beets and it has a clean, almost see-through consistency; it can be served in mugs to drink, or in bowls with Polish mushroom "ear" pierogi (coming soon), or Sauerkraut and Mushroom Pierogi.
From eatingeuropean.com
Reviews 4.8
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