borscht

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!
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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


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

This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and frugal way to use up your garden vegetables and stretch your food budget while filling your family's bellies this fall!

Traditional Ukrainian Borscht Recipe

onions

cabbage

garlic (grated

tbsp of butter (for sautéing onions and celery)

water (beef broth or chicken broth)

diced tomatoes (home or commercially canned)

beets (half grated and half diced)

potato (diced)

fresh dill weed

Salt and pepper

Optional ingredients: Bay leaf (green beans, peas, beet greens

Sauté the onions, celery and cabbage with the butter until soft and translucent.

Add the can of diced tomatoes and the garlic, as well as all of the water or broth.

Bring to a boil over medium high heat, then reduce to medium heat and let simmer.

Peel the beets, carrots and potato.

Dice half the beets and grate the other half.

Grate all the carrots.

Dice the potato.

Add the beets, carrots and potato to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.

Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!), about 15 minutes. Remove soup from heat.

Stir in chopped fresh dill weed and salt and black pepper.

Serve hot with a dollop of sour cream and a slice of bread and butter (rye bread is best!)

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Easy Borscht Recipe (Beet Soup)

olive oil

red beets (½ inch diced (approx 1 ½ pounds))

carrots (½ inch diced)

russet potato (peeled and ½ inch diced)

green cabbage (shaved)

garlic (minced)

vegetable broth

beef broth

dill (fresh, minced)

lemon juice (fresh)

lemon zest

bay leaf

kosher salt (to taste)

black pepper (to taste)

sour cream (optional,

Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.

Cook for 10 minutes to slightly soften the vegetables.

Add in the garlic and saute for 30 seconds or until fragrant.

Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.

Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.

Serve with a dollop of sour cream on top.

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. This is my grandma's original borscht recipe I grew up on in Ukraine.

Authentic Ukrainian Borscht {Grandma's Recipe}

green or red cabbage (thinly sliced)

onion

tomato paste (low sodium)

tsp salt

tbsp white vinegar

garlic

dill or parsley (finely chopped)

Yogurt (sour cream and rye bread, for serving)

In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil.

In the meanwhile, wash, peel and cut vegetables.

Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.

In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.

Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.

Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.

Turn off heat. Add vinegar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.

Add dill, stir and adjust any seasonings to taste.

Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

https://content.jwplatform.com/videos/J93DfJqR.mp4

Ukrainian Borscht

Ukrainian borscht recipe. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream.&nbsp;

Borscht Recipe

litres/3 water

600 grams/1 1/2 lbs pork ribs

carrot

peppercorns

salt

(1/2cup) medium onion (chopped)

tomato puree/paste

lemon juice only (or 1 tsp of white vinegar)

pepper

In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.&nbsp;

Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones.&nbsp;Remove the scum that floats to the top with a slotted spoon several times through the process.&nbsp;

When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables.&nbsp;

When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed.&nbsp;

For the stock

Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.&nbsp;

Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer.&nbsp;

Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds.&nbsp;

When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste.

Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley.&nbsp;

For the borscht

Have you ever tasted real Ukrainian borscht? A hearty soup made of beef or pork stock, beets, cabbage and potatoes.  If not, here is an authentic recipe that my mother and grandmother used throughout my childhood. 
#borschtrecipe #borscht
Ingredients:
For the stock
3 litres/3 quarts cold water
600g/1 ½ lbs pork ribs or beef attached to a bone
½ onion
1 carrot
2 celery sticks
2 bay leaves
5 peppercorns
1 tsp salt
For the borscht
2 medium beets peeled and grated
3 medium potatoes peeled and cut into 2 inch chunks
2 medium carrots grated
1 (½cup) medium onion chopped
2 cloves garlic minced
1 bay leaf
3 tbsp tomato puree/paste
½ small white cabbage cored and sliced
1 lemon juice only or 1 tsp of white vinegar
salt to taste
pepper to taste
To print the recipe visit https://vikalinka.com/borscht-recipe/

Real Borscht Recipe! #borscht

Russian Borscht recipe with meat. potatoes, carrots, cabbage and beets. Seasoned meat gives the soup so much flavor and is an amazing addition to the traditional recipe.&nbsp;

Russian Borscht Recipe

lb pork meat,

½ tsp salt

½ tsp ground pepper

garlic cloves, sliced

bay leaves, crushed

water

water, for beets

beets,

potatoes,

cabbage,

unsalted butter

onion,

carrots, grated

red pepper, cubed

tomatoes,

garlic cloves,

1½ Tbsp vinegar lemon juice

Tbsp sugar

Tbsp salt

parsley

sour cream,

Cut meat into bite-size pieces. Slice the garlic cloves. Break the bay leaves into smaller pieces. Season the meat. Combine everything. Refrigerate meat for at least 2 days.&nbsp;

Peel and quarter beets. Add beets and 5 cups water to a saucepan,  bring to a boil. Cook 20-25 minutes, until beets pierce easily with a knife. Once cooked, remove them from water and setaside cool. KEEP WATER.

In a large pot, bring 14 cups water to a boil. 

Rinse seasoning off of meat. Add the meat to the boiling water. Remove scum and fat that accumulates and floats to the top of the water. It’s very important to keep removing the scum frequently. Turn heat down to low/medium, cook meat about 35-40 minutes or until meat is tender.

While meat is cooking, peel and cube the potatoes. Add to a bowl and cover with cold water so they don’t turn color. Set aside.

Shred the cabbage. Set aside.

Chop the onion finely.&nbsp;Add to a large skillet with 2 Tbsp butter and saute 3 minutes on medium heat.

While onion is cooking, grate carrots.

Add carrots to the skillet with another 2 Tbsp butter, mix. Cook about 5-6 minutes or until carrots are tender. (If the skillet begins to get dry, add a bit of oil.)

Take the cooled beets and grate them. Add to the skillet with onion and carrots.

Cube red pepper or cut into small thin strips add to skillet. Add minced garlic to skillet.&nbsp;

Chop tomatoes and add to the skillet. Add the water leftover from cooking the beets to the killet with sauteed veggies. Turn heat down to med/low and cook about 5 minutes.

Once meat is tender, add potatoes and cabbage. (If you like the cabbage a bit crunchier, add about 5 minutes after potatoes are added.) Cook 15 minutes.

Transfer all of the ingredients from the skillet to the pot. Add vinegar, sugar, salt, pepper, bay leaves, parsley and dill. Cook another 5-10 minutes or until potatoes and cabbage are tender. Taste if additional seasonings are needed.

Add fresh herbs of choice.

Serve with sour cream.

Enjoy.

The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Borscht (Russian-Style Beet Soup)

avocado oil ((or light olive oil))

beef stew meat

low-sodium beef broth (divided)

beets ((roots only; use the greens

carrots (finely chopped)

celery ribs (diced)

starchy potato (such as Russet, scrubbed and chopped)

Savoy cabbage

black pepper

allspice

tomato paste

red wine vinegar ((or apple cider

dill (plus more for garnish if desired)

Sour cream (for garnish (optional))

Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)

Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.

While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.

Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.

Add the vinegar, then turn off the heat and stir in the dill. Taste and add additional salt and pepper as desired.

To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh dill.

https://www.youtube.com/watch?v=TmqSOfokUsU

The flavor of Borscht is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.

Find the full recipe on my blog: https://www.anediblemosaic.com/borscht-russian-style-beet-soup/

How to Make Traditional Borscht

This beetroot soup is vibrant, smooth and full of flavour. You only need 6 ingredients for this smooth, creamy and tasty vegan or vegetarian beet soup. It is similar to borscht soup and it's hearty and filling.

Beetroot Soup

17 oz (500 grams) raw beets ((approx 4 beetroots))

tbsp oil (divided)

celery (chopped)

(750 milliliters) vegetable stock/broth ((low sodium is best))

tbsp dill (chopped)

Yogurt (or dairy free yogurt)

Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.

Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.

Serve in bowls with a drizzle of yogurt and sprinkling of dill.

https://embed.mediavine.com/videos/hfgrz55qfnh6zeflaprl

This beetroot soup is full of flavour! You only need 6 ingredients for this tasty vegan or vegetarian beet soup recipe. It is hearty, filling and an easy borscht. A great lunch or light dinner that's healthy and nutritious.

Beet Soup

This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients!

Easy Russian Borscht Recipe

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