borscht soup

Hong Kong Style Borscht Soup

beef bones

beef chunk meat

onion

carrots

celery ((diced))

tomato paste ((170 grams))

tomatoes ((core removed and diced))

water

cabbage

bay leafs

black peppercorns ((optional))

potatoes

salt

sugar

lemon juice

Worcestershire sauce

black pepper

vegetable oil

Bring a large pot of water to a boil over high heat. Add the beef bones and meat. Bring back to a boil. Drain and rinse the bones and meat under tap water for a couple minutes. Set aside to drain and cool.

In another large pot or Dutch oven over medium heat, add 1 tablespoon vegetable oil. Add onion and saute for 5 minutes. Add carrot and celery and cook for another 3 minutes. Add tomatoes and cook for 4 minutes. Stir in tomato paste and mix well. Add the bones, meat, 12½ cups water, chopped cabbage, bay leafs and black peppercorns (if using). Bring to a boil over high heat. Reduce to medium-low heat and cook for 1½ hours, stirring occasionally.

Remove the beef chunk meat and cut into bite size pieces. Put back to soup. Add potatoes if using and continue to cook for another 1½ hours. Season with salt, sugar, lemon juice, Worcestershire sauce, and black pepper. Taste and adjust with seasoning to your own taste. Remove bay leafs and peppercorns. Transfer to serving bowls. Serve immediately with dinner rolls (or Hawaiian rolls). 

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)

olive oil

beets

tomato paste (low sodium)

tsp salt

bay leaves

tbsp white vinegar

garlic

black pepper (to taste)

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

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

vegetable oil (olive, sunflower, canola or avocado oil)

red beets

qt vegetable broth

white cabbage

tomato paste

garlic (minced)

dill (chopped)

salt and black pepper

sour cream (to garnish)

rye bread (to serve)

Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.

Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.

Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.

Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.

Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!

https://embed.mediavine.com/videos/hhx6k4utwbpx7q0ifbec

Easy Russian Borscht Soup

This is how to make a Traditional Borscht Recipe. My mom&#39;s Ukrainian borscht can be made vegetarian or with beef and I share all the tips and variations to this beet soup! Borscht soup is made of red beets, onions, carrots, potatoes, dill, sour cream, and beef bones (or pork ribs.) Sometimes my mom will add kidney beans or cabbage, but I like it simple and it&#39;s still as delicious! 

Borscht Recipe (Beet soup)

lbs beef short ribs ((or pork ribs))

water ((24 cups))

potatoes ((2 lbs, peeled and cubed))

beets* ((5 small beets))

tbsp Vegeta seasoning

tsp black pepper

tomato sauce

tbsp ketchup

In a large pot, bring the water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat. (See notes for vegetarian borscht below.)

Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce and ketchup and add this to the soup.

Add the potatoes, salt, pepper, bay leaves, and Vegeta seasoning to the soup. Simmer for 25 minutes. Stir in the beets* and garlic, then turn off the stove. (For raw beets see notes below.)

Serve borscht with sour cream and fresh dill.

How to Make Borscht:

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Hong Kong Style Borscht Soup

Authentic Ukrainian Borscht {Grandm...

Easy Russian Borscht Recipe

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