How to make Ukrainian Borscht Recipe (Family Beet Soup Recipe)
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Ingredient List:
2.0 Liters of Water/ 8 Cups of Water
1 Pound of Beef Shin Bones (or Soup Bones)
4 medium potatoes (We used Yellow Butter Potatoes)
1 1/2 cups of celery ribs
1 big bell pepper / 2 1/2 cup chopped (Any Color)
2 cups of matchstick cut carrots
3 cups of shredded Beets / two 15 oz cans of whole beets (with the juice)
4 cups of shredded cabbage/ half a head of cabbage
1can of dark red kidney bean/ 15.5 oz can
1 bay leaf
1 tablespoon salt
1 teaspoon of pepper
1 teaspoon of garlic powder
3 tablespoons of ajvar (Eggplant and Pepper Spread)
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Borscht (Borsch) Russian and Ukrainian Beet Soup Recipe
Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe.
Recipe:
Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color.
Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian, Romanian, Polish and Lithuanian. There are many variations of borscht.
Chapters:
0:00 Intro
0:09 Borsch List of Ingredients
0:14 Cooking Meat Stock
0:39 Prepare Vegetables
1:01 Strain Stock and Vegetables
1:27 Pour Stock back and add Borsch ingredients
3:32 Borsch is ready
3:39 How to eat Borsch
3:59 Subscribe!
Today’s recipe taught me one of my colleagues from Western Ukraine. The difference is that we don’t sautéed vegetables and add them as they are. It makes taste of borsch brighter and let you feel taste each of vegetables better. We will cook borscht based on meat stock, but, you could use vegetable stock as well.
Ingredients:
For the stock:
600-800gr (about 1 ½ pounds) meat fillet or with bones (chicken, beef or pork)
1 medium sized onion, peeled
1 medium sized carrot, peeled
Bay leaf, coriander seeds, thyme, black pepper peas and salt to taste
3-4 liters (about 4 quarts) cold filtered water
For Borscht:
500gr (about 1 pound) potatoes, peeled and diced
1 medium sized beetroot, peeled and grated
1 big carrot, peeled and grated
1 big onion, pilled and finely chopped
300-400gr (about ¾ pound) cabbage, finely shredded
1 bell pepper, deseeded and finely chopped
1 ½ cup canned tomatoes diced
1 chilli pepper, deseeded and finely chopped (to taste)
1/3 cup fresh greens of parsley, coriander and dill, finely chopped
Salt and ground black pepper to taste
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Cooking European and Russian Recipes.
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Borscht Soup Recipe- Martha Stewart
Martha Stewart and her mother make borscht soup with roasted beets, vegetable stock and sour cream.
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How to make borsch soup like a slav (Borscht recipe) - Cooking with Boris
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Finally Boris makes a big pot of borsch soup. Many carrots, beets and onions were harmed in the making of this video. They were delicious.
Ingredients:
1.5L water
1 medium size beet
2 potatoes
1 carrot
2 small onions
1 half cabbage
2 garlic cloves
(shots of vodka optional)
300g meat with bone
1-2 bay leaf
salt, lots of it
some sour cream and dill for on top
(use mayonez for true Boris experience)
Instructions:
*Take the meat and slice it into pieces. Put in pot and cover with water.
*Set it to boil for 1.5 hours. Strain the meat and use the water as the base for soup. Optionally use the meat in the soup for better taste.
*Add the 1.5L of water to the pot and add the meat and beets and potatoes.
*Set it to boil on medium temperature.
*Slice the carrots and onions. Optionally also some garlic. Start frying these components together.
*Add bay leaf to the boiling soup.
*Fry the carrot, onions and garlic and add to the soup.
*Add salt, to taste.
*Cut up the cabbage and add to the soup.
*Boil until all components are soft to eat.
*Serve with black bread, sour cream and dill on top.
Enjoy!
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Classic Red Borscht Recipe, Beet Soup
Classic Red Borscht Recipe, Beet Soup
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Authentic Ukrainian Borscht Recipe - #shorts
I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.