borsch

Our family&#039;s go-to recipe for Borscht (Red Beet Soup). It&#039;s best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Classic Borscht Recipe (Beet Soup)

beets

olive oil (divided)

chicken broth + 6 cups water

potatoes

carrots

celery

red bell pepper (finely chopped, optional)

onion (finely chopped)

ketchup tomato sauce

white cannelini beans

bay leaves

2-3 Tbsp white vinegar (or

tsp sea salt (or

tsp black pepper (freshly ground)

garlic (pressed)

dill

Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.

Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.&nbsp;

Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

https://www.youtube.com/watch?v=6CXgPVw_-0g

This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby color of this borsch; so healthy and nutritious. Dinner is served!
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________

PRINT THIS RECIPE: https://natashaskitchen.com/classic-russian-borscht-recipe/

#natashaskitchen #soup #borsch

SUBSCRIBE: http://bit.ly/nkyoutubesubscribe

WEBSITE: http://natashaskitchen.com

INSTAGRAM: http://www.instagram.com/NatashasKitchen

FACEBOOK: http://www.facebook.com/NatashasKitchen

PINTEREST: http://www.pinterest.com/NatashasKitchen


Ingredients For Borscht (борщ)  Soup:

3 medium beets peeled and grated
4 Tbsp olive oil divided
4 cups reduced sodium chicken broth + 6 cups water
3 medium yukon potatoes peeled and sliced into bite-sized pieces

For Borsch Zazharka (Mirepoix):

2 celery ribs trimmed and finely chopped
2 carrots peeled and grated
1 small red bell pepper finely chopped, optional
1 medium onion finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Borscht  Flavorings:

1 can white cannelloni beans with their juice
2 bay leaves
2-3 Tbsp white vinegar or to taste
1 tsp sea salt or to taste
1/4 tsp black pepper freshly ground
1 large garlic clove pressed
3 Tbsp chopped dill

🍲MORE SOUP RECIPES:
Creamy Clam Chowder Soup Recipe with Bacon: https://www.youtube.com/watch?v=FRNcmhvdUGA

Zuppa Toscana Soup (Olive Garden Copycat): https://www.youtube.com/watch?v=hx-jx28HAXY

Easy Chicken Noodle Soup Recipe: https://www.youtube.com/watch?v=06Vrqqo1SaU&t=58s


🛒🛒🛒🛒🛒
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - https://www.amazon.com/shop/natashaskitchen
🛒🛒🛒🛒🛒
Thanks for watching!!

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA

Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen

Sweet and sour red cabbage soup is super simple to make and, besides the dill, it uses pantry and fridge staples. The spices give the dish a borsch-like feel.Reprinted The First Mess by Laura Wright. Copyright © 2017. Reprinted by permission of Penguin Random House Canada Limited.

Sweet and Sour Red Cabbage Soup

olive oil

onion

carrot (small dice)

apple

rosemary

cumin seeds

caraway seeds

smoked paprika

nutmeg

red cabbage (finely shredded (4-5 cups))

apple cider vinegar

maple syrup

vegetable stock

cloves

bay leaf

Sea salt and black pepper

Heat the olive oil in a large pot to medium and add the onions, carrot, and apple. Sauté until the onions are soft and translucent, or about four minutes.

Add the rosemary, cumin, caraway, smoked paprika, and ground nutmeg, stirring until they become fragrant - about 30 seconds or so. Next add the cabbage.

Add the maple syrup and apple cider vinegar along with the stock, and stir well to remove any bits that have stuck to the pot.

Combine the cloves and bay leaf in a tea strainer or a little sachet of cheesecloth and add to the pot along with a pinch of salt and pepper.

Bring the mixture to a boil, then lower it to simmer and cooked covered for about 45 minutes, or until the cabbage is tender.

Serve hot with the chopped fresh herbs.

This classic Borscht recipe made with beetroot is hearty and delicious. Packed with pork and vegetables like cabbage, potatoes, and carrots, it&#39;s served hot with a dollop of sour cream!

Ukrainian Borscht

pork (see notes)

water (approximately)

white cabbage

carrot

yellow onion

beetroots (cooked

tomatoes

tomato paste

salt

pepper

apple cider vinegar (optional)

First you need to cook the broth. For this, add the pork and the bay leaves to a pan with high sides. Fill the pan with water, add the lid, and cook for an hour on medium-low heat from the moment of boiling.

While the broth is cooking, thinly slice the cabbage. Also, wash and grate the carrot. Peel the onion and finely chop it. Then also peel the beetroots (if using raw beetroots) and grate them. Be careful since it can be messy and beetroots can leave stains.

Put the canned tomatoes in a tall glass and puree with an immersion blender until you have a homogeneous thick puree. If you bought tomato puree in the first place, skip this step!

Heat the olive oil in a frying pan and sauté the chopped onion and grated carrot for roughly 5 minutes on medium-high heat stirring regularly so that they don&#39;t burn. Then turn down the heat to low.

Now add the grated beetroots, stir them in and fry everything for another 7 minutes. Remember to keep stirring regularly.

Pour the tomato puree, tomato paste, 1/3 teaspoon of salt and pepper into the pan with the vegetables. Stir, then cover with a lid and simmer for 10 minutes.

Meanwhile, peel the potatoes and cut them into cubes or strips.

Once the 1 hour is up, remove the cooked pork and the bay leaves from the broth. Then add the chopped potatoes, vegetables in tomato mixture, and chopped cabbage to the pan with the broth. Cut the pork into cubes and return it to the pan as well.

Simmer for another 15-20 minutes until the potatoes and cabbage are soft. Then add salt and spices to taste. If you want to get a little sourness, you can pour in one tablespoon of apple cider vinegar.

Serve the hot borscht with sour cream, fresh herbs and bread. It also tastes delicious with a slice of fresh onion or garlic.

I made it with beef and it was fabulous I will make it again. I used a beef stock cube too

Top 3 borsch recipes from across the web

The most viewed borsch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Borscht Recipe (Beet Soup)

Sweet and Sour Red Cabbage Soup

Ukrainian Borscht

Top 3 borsch recipes from across the web

The most viewed borsch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Borscht Recipe (Beet Soup)

Sweet and Sour Red Cabbage Soup

Ukrainian Borscht

The most viewed borsch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine