Authentic Ukrainian Borscht | How to make Ukrainian red beet soup
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Ingredients:
1 lb pork ribs with bone
6 cups cold water
1 medium onion
1 carrot
1 medium beet root
2-4 potatoes
1/4 of a medium cabbage
1.5 tbsp tomatoe paste
parsley+garlic for garnish
solt, pepper to taste
1 bay leaf
Vegetarian Borscht (Борщ) | Authentic Russian Beet Soup Recipe
I am super excited to share with you our family recipe for a vegetarian borscht! Although there are a few different variations of borscht, I decided to show you the traditional way of making this Russian beet soup.
FULL RECIPE:
I am a huge fan of soups in general, but borscht has got to be my all time favourite. This recipe is really healthy and easy to make. Borscht is low in calories (if you skip the sour cream) and full of vitamins and minerals. It is ideal for lunch and dinner. If you want to bring borscht with you to work or school, I suggest you use a thermos container.
Since we didn't put any meat in borscht, it will stay fresh in the refrigerator for up to 1 week. Usually you serve borsht with some sour cream or mayo on top, but you don't have to add it if you don't eat dairy (the borscht will then be vegan).
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Classic Borscht Soup - Shredded Beef With Beets & Carrots
Here is my Borscht soup recipe straight from Kazakhstan! This delicious beef and beetroot soup will knock your socks off. Mine is made from grass fed chuck roast, beets, carrots and a lot more. You're going to love the flavor!
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Borscht Soup Recipe:
Ingredients:
1 ½ lbs red beets, peeled and cubed
1/2 head of cabbage
2 carrots, organic, peeled, and sliced into coins
1 large onion, super fine dice
1 large russet potato, organic, peeled and cubed
1 can diced tomatoes, with juice
1 ½ to 2/1/2 lb beef chuck roast
1 ½ quarts of beef broth
2 cloves garlic, minced
1 Tbsp. red wine vinegar, or to taste
1 - 2 Tbsp. brown sugar
Finely shopped fresh parsley and dill (generous amount) to taste
Salt and pepper to taste
Olive oil and grassfed butter for browning and sauteing.
Directions:
Preheat oven to 325 degrees F.
Preheat a cast iron pan over medium high heat. Once you see smoke coming off the pan, add just enough oil to coat the bottom of the pan and swirl the oil to coat.
Salt the beef on both sides and lay the roast in the pan. Don’t move it for 2 to 3 minutes so it will sear. Once all sides are seared, place the beef into an oven proof covered dish and pour in 1 quart of beef broth.
Cover and place in the center of the oven for 2 hours.
In the meantime, enjoy a joke or two and chop up those veggies. After 2 hours or until beef is tender, remove the roast from the pan onto a cutting board. Shred the beef with 2 forks and remove any excess fat.
Sometimes I cook the meat the night before I make the rest of the soup. I can skim the hardened fat off the top of the cooking liquid in the morning. Makes for a leaner broth.
Place the beef back into the pan and refrigerate if making this ahead of time, as I did in the video.
The next day I skimmed off the excess fat that solidified on the top of the soup.
Now, place a stockpot over medium heat and add a tablespoon or two of olive oil to the pan along with a tablespoon of butter. Once hot add the onion and saute for 5 minutes stirring frequently. Then add the garlic and stir for 1 minute more.
Strain the beef from the broth and pour the broth into the stockpot with the onions. Add the carrots, beets, and tomatoes. Bring to a boil, cover and then simmer until beets are tender (about an hour). Add more broth as needed.
Add the beef, the vinegar, brown sugar and the cabbage and simmer an additional 30 minutes.
Add the potato and simmer an additional 15 minutes.
Add fresh dill and parsley, Stir and serve with a dollop of sour cream or plain yogurt and a sprig of fresh dill.
Freezes well. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | my grandma's beet soup
Today 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.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
12 cups water, beef or vegetable broth/stock
5 cups green or red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
2 tbsp olive oil
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
6 oz can tomato paste low sodium
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving
????Printable recipe
►DIRECTIONS:
1. 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.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. 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.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. 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.
6. Turn off heat. Add vinegar, sugar, 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.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
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⏰TIMESTAMPS:
00:00 Intro
00:38 Chop vegetables
01:35 Make zazharka
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test
????ABOUT IFOODREAL
Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me
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Borscht/Borsch/My Family Recipe! The best one you ever tried!
Borscht or Borsch is a staple dish in Russia, Ukraine and some Eastern European countries. Every family would have their secret recipe.
So today, I am sharing my family recipe.
For Beef stock will need: some bones: I am using beef bone marrow bones, some gelatin meat: I am using ox tails, and some lean meat: I am using top sirloin.
To make your beef stock flavorful you will need:
1 onion
1 carrot,
1 parsnip
1 celery stalk
some parsley and dry spices like: bay leaves, coriander seeds and black peppercorns.
Also, some salt and pepper to taste and one dry chilly pepper.
For Borscht you will need:
3 medium size beets( with beet greens)
4 medium size potatoes
2 medium size carrots
1 parsnip
2 cloves of garlic
1 head of green cabbage
celery greens
1 bunch of parsley
1 bunch of dill
2 tbsp white vinegar
To serve you will need:
2 cloves of garlic
fresh dill
sour cream
Method:
In a large stock pot add all your meat and vegetables for the stock( you don't need to peel them, since they are going to be discarded after the stock is done).
Add spices.
Add cold water to cover stock size ¾ of a way.
Set to boil.
Right before boiling process have started collect and discard the foam that appeared on the top.
Leave to simmer for about an hour.
Peel beats.
After one hour simmering time, take out bone marrow bones and you can enjoy them with just a sprinkle of salt or spread it on toast.
Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes).
Take out the meat and beets, set aside to cool.
Strain beef stock and return to pot.
Set on slow simmer.
Add grated carrots and grated parsnip, cook for 10 minutes.
Add chopped beet greens and chopped beet stalks.
Add cubed potatoes and cook for 10 minutes.
Add chopped cabbage and cubed meat. Cook until cabbage is just al dente.
Grate beets, add chopped garlic and vinegar.
Add to soup along with fresh herbs,
Turn off the heat and close the lid.
Let sit for 10 minutes.
Enjoy Borscht with chopped garlic, fresh dill and sour cream.
Serve it with Russian black bread.
Thank you for watching!
Please like and subscribe!
I will see you soon!
Nastassja:)
Beef Borscht (beets are NOT the key)
Beef Borscht (beets are NOT the key)
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Beef Stock (make at least 1 day ahead):
4 beef marrow bones, dried on paper towels
1.5 Lb (680g) beef shins or some other braising cut, dried on paper towels
Oil for browning the meat and bones
12 oz (355ml) belgian style beer (or water)
4 qt (4 liters) cold water
2 bay leaves
Rub the marrow bones with oil, place on a foil lined broiler safe dish and put under the broiler until brown. Flip and brown the other side.
Cut a few shallow slits into the outer membrane of the shins. Set a large pot (8qt) over high heat. Add a little oil. When the oil is hot, sprinkle the beef shins with salt and add to the pot in a single layer. Cook until brown. Flip and brown the other side. Add the browned marrow bones, beer, water, bay leaves, and the fat from the pan where you cooked the bones. Bring to a boil. Reduce the heat to low and simmer very gently uncovered for 2.5 hours or until the meat is fork tender. Remove the meat to a bowl, cover with a bit of stock so that it doesn’t dry out, and continue to cook the bones for another 1-4 hours (optional). Once the meat cools, remove any grizzle and put back in the stock. Refrigerate the meat. Cool the stock until warm. Remove the bones. Strain through a fine mesh strainer (I strain into a different pot, in which I plan to make the soup). Cool to room temp and refrigerate overnight.
Sofrito:
1 Lb (450g) shredded carrots
1 Lb (450g) diced yellow onions
2 minced garlic cloves
1 cup (200g) canned diced tomatoes
1 tsp pomegranate molasses or to taste (optional)
Olive oil as needed (5-6 Tbsp)
Set a large stainless steel skillet over medium heat. Add 3 Tbsp oil. When the oil is hot, add the carrots and a pinch of salt. Cook stirring occasionally until the carrots are soft and brown, about 15 min. Remove the carrots to a bowl. Add another 3 Tbsp oil and the onions. Season with salt and cook stirring occasionally until translucent and golden brown, about 15 minutes. Add the garlic and cook until aromatic, 1-2 minutes. Return the carrots to the pan. Add the tomatoes and cook stirring occasionally until all the juices are gone. Take off heat and season with pomegranate molasses and salt.
The soup:
14 oz (400g) beets, thoroughly washed
12 oz (350g) yukon gold potatoes, peeled and diced
5 oz (150g) carrots, cut into half circles (or quarter circles if they are huge)
12 oz (350g) green cabbage, shredded
Preheat the oven to 350F. Wrap the beets in foil and bake until tender, about 40-80 min depending on the size. Cool, peel, and grate.
Degrease the stock and bring to a simmer. Add the potatoes and salt to taste. Simmer gently for 10 minutes. Add the carrots and the cabbage. Simmer gently until the potatoes are very soft, 10-20 minutes. Add the beef from the stock, the beets, and the sofrito. At this point it might look more like a stew than a soup. Add enough water to get a soup consistency and bring to a simmer. Season carefully with salt and let sit off heat for at least 30 minutes.
Can be served immediately or cooled and refrigerated for 5 days.
Garnishes:
Sour cream (a must :)
Crispy Bacon, chopped up (optional)
Dill (optional)
Pour the soup into bowls. Top with sour cream and any other toppings.
For a truly luxurious version of this soup, use the recipe for my beer braised short ribs: and make the stock with leftover short ribs bones:
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