Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen
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!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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 cannellini 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
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Why Is Borsch So Important to Ukraine?
Borsch might not seem like the best weapon in Ukraine's arsenal right now. But the popular soup has actually been used as a symbol of Ukrainian gastrodiplomacy in the past. Borsch is a powerful symbol of Ukrainian food culture and the fight for cultural acknowledgement. So why do Westerners think borsch is Russian? What events in history support Ukraine's claim to Borsch?
00:00 Borsch
01:10 Cooking borsch
02:07 Borsch history
03:20 Stalin's Soviet cuisine
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How To Make Ukrainian Borscht Soup! HOMEMADE BORSCHT. Cabbage & Beet Soup. Recipe by Always Yummy!
There had been constant debates about the origin of borscht right from its appear. One of the versions says it originates in Kiev Rus and the first reference dates to XIV century. Another says that borscht came out from Poland or Lithuania territory. Anyway, Borscht remains the most favorite and popular soup of Slavic cuisine all over the world. There is a plenty of borscht recipes but the main ingredient for all of them remains beet. Cook Ukrainian borscht out of beef with pickled lard and vegetables – it will be a real pleasure.
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✅ Ingredients:
• bone-in beef – 24 oz | 700 g
• beet – 1 lb | 450 g
• onion – 10 oz | 300 g
• carrot – 10 oz | 300 g
• tomatoes – 12 oz | 350 g
• potato – 14 oz | 400 g
• white cabbage – 10 oz | 300 g
• bell pepper – 4,5 oz | 130 g
• garlic – 7 cloves
• pickled lard – 2 oz | 70 g
• tomato paste – 3 tbsp
• vegetable oil – 2 tbsp
• butter – 2 oz | 50 g
• 1 bay leaf
• ground black pepper – 1 tsp
• 10 peppercorns
• 6 allspice berries
• sugar – 1 tbsp
• 1 lemon juice
• salt – to taste
• fresh parsley – 2 tbsp | 5 g
• water – 12 cup | 3L
✅ You will need:
• stockpot
• pan
• bowl
• mortar or blender
???? Preparation:
1. Pour the beef with 12 cup | 3L of water, bring to a boil and skim the froth, add 1 medium bulb onion, 1 medium carrot, fresh parsley stems, allspice and peppercorn, cover with a lid and boil for 1h 30 min over low heat.
2. Chop 7 oz /200 g of onion and the bell pepper.
3. Cut 7 oz /200 g of carrot, the beet and white cabbage into strips.
4. Heat the vegetable oil in a pan and lay out the cut beet, fry for 3 minutes over medium heat.
5. Then add the tomato paste, 1 lemon juice and sugar and fry stirring for 5 minutes over medium heat.
6. Add 7 fl oz | 200 ml of water into the pan, bring to a boil and simmer with a lid covered over low heat for 15 minutes.
7. In another pan melt the butter and fry 7 oz | 200 g of the cut bulb onion for 3-4 minutes, add 3 minced garlic cloves, 7 oz | 200 g of cut carrot, bell pepper and chopped tomatoes, stir and simmer over medium heat for 5-7 minutes.
8. Take the meat out into a bowl, separate from bones and cut into average pieces, take the veggies out of the broth.
9. Add the cut potato, white cabbage and a bay leaf into the broth, bring to a boil, cover with the lid and cook over low heat for 10 minutes.
10. Add the braised vegetables, beet and cut meat into the stockpot. Stir, bring to a boil and cook over low heat with the lid covered for 10 minutes.
11. Crush the cut pickled lard, 4 garlic cloves, fresh parsley leaves and ½ tsp of salt in a mortar or blender and add into the stockpot with the borscht.
12. Salt and pepper to taste, stir and boil for 2 minutes over low heat.
13. Switch the heat off, cover the stockpot with the lid and leave for 15 minutes.
14. Serve your Ukrainian borscht hot with sour cream, horse-radish, green onion, pickled lard, garlic pampushki (buns) or fresh bread.
❗️Advices:
1. It is possible to use 1 tbsp of 9% vinegar instead of lemon juice.
2. Sugar is used to balance tomato paste and lemon or vinegar acidity.
3. A genuine Ukrainian borscht should be thick to “stand a spoon in”.
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How to Make Beef Borscht - Борщ
FULL RECIPE HERE:
Borscht: an iconic and delicious Slavic/Eastern European dish that is sure to keep you warm on cooler fall days! This soup has an amazing combination of beef, beets, onions and tomato, capturing the true flavors of Russia. It's one of my favorite fall comfort foods!
INGREDIENTS:
1 pound beef chuck, trimmed and cubed
1 teaspoon each: dried basil, ground black pepper, smoked paprika
2 teaspoons sea salt
6 cups beef broth
1 small onion, diced
2 small carrots, diced
1 celery stick, diced
2 large beets, diced
2 large potatoes, cubed
2 cups shredded cabbage
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 green scallions, diced
For Sauce:
1 small onion, diced
1 cup tomato sauce/puree
1/4 cup tomato ketchup
1 cup water
1/4 teaspoon each: salt, black pepper
For Serving:
sour cream or mayonnaise
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Song: Autumn Meadows
By: Barrie Gledden, Kew Loy, Tim Rielly
Borscht - National Dish of Ukraine (Day 49 / 195)
Thank you so much for @oliahercules for providing the recipe.
RECIPE:
serves four
4-5 lbs. oxtail
2 onions
3 large carrots
1/2 celeriac or 2 stalks of celery
4 allspice berries, roughly crushed
10 peppercorns
2 bay leaves
2 beetroots, peeled (preferably the pale variety, but the red kind will do)
1/2 small green cabbage, sliced
14-oz. can chopped tomatoes
14-oz. can red kidney beans
4 medium potatoes, peeled
1 clove garlic
1/2 bunch dill, chopped
Sour cream or crème fraîche to serve (optional)
Fill a large pot with cold water. Halve one onion and add it to the pot. Roughly chop two carrots and the celeriac and add them, along with the allspice, peppercorns, and bay leaves. Add the oxtail and a good pinch of salt.
Bring the water to the boil. Skim the froth and discard it. Turn the flame to low and simmer the stock for two to three hours, until the meat separates easily from the bone.
While the stock is simmering, peel and finely dice the other onion. Roughly grate the remaining carrot. Cut the beetroot into matchsticks.
Skim some of the beef fat with a ladle off the top of the stock and pour it into a large frying pan. Turn the heat to medium and wait for the fat to start sizzling. Add your onion and sauté it gently, stirring from time to time, until it softens and starts to caramelize. Then add the carrot and cook for about five minutes. Season with salt and taste—it should be well-seasoned.
Add the beetroot to the pan and cook for a few minutes. Finally, add the tomatoes, cook for a couple of minutes, and taste. If it tastes too sour, add a pinch of sugar.
Drain the beef stock into a large bowl. Reserve the oxtail, but discard the rest. Pour the stock back into the pot with the oxtail.
Add the contents of the frying pan to the stockpot with the potatoes and cook for seven minutes over medium-high heat. Then add the cabbage and cook for another three minutes. The potatoes should be soft and the cabbage al dente. Finally, grate the garlic straight into the pot and give it a vigorous stir.
Serve the borscht with plenty of chopped dill, some sour cream on the side, and some good-quality bread for dipping. The soup will taste even better the next day.
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Borscht with Pampushki (Ukrainian Food)
Most common Ukrainian Food, it is Borscht, it's not just a beautiful dish, but also really healthy and cultural.
*Pork meat
*4-5 potatoes
*1-2 carrots
*1 onion
*1 beet
* 1 can of beans
* tomato paste
* cabbage
* garlic
* dinner rolls for Pampushki
Cooking time about and hour