The BEST Borscht recipe I Russian red soup with beet
Today, we're going to cook traditional Russian beet soup Borscht with tender meat and flavor vegetables. This delicious soup is hearty, warming and perfect anytime of year!
Try to cook it and enjoy!
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Ingredients.
For the broth:
Meat (beef/pork/chicken...) 800 g,
Water 4 liters,
Onion 1 pcs,
Carrot 1 pcs,
Allspice 10-12 pcs,
Bay leaf 3-5 pcs.
For the soup:
Beet 350-400 g,
Onion 150 g,
Carrot 200 g,
Garlic 20 g,
Potato300 g,
Tomato paste 50 g,
Sugar 1 tbsp,
Vinegar 1 tbsp,
Ground pepper and salt to your taste.
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 (Jewish) recipe
Borscht (Jewish) recipe
How to make Borscht (Jewish)
Ingredients
1 kg beetroots, topped, tailed and peeled
juice of 1 lemon
2 litres chicken stock or water (to be Kosher: if using the stock you can’t serve with yoghurt or sour cream)
3 small potatoes, peeled and diced
1 large onion, roughly chopped
1 large bunch dill, roughly chopped
1 tbsp sugar
2 tsp salt
freshly ground black pepper
extra 750–1000 ml water
6 boiled potatoes if serving the soup hot
sour cream or yoghurt (about 1 dessertspoonful per person)
Preparation
Place the beetroot in a large saucepan. Add half the lemon juice and the stock or water and bring to the boil over medium heat. Cook for 40 minutes, until the beetroot is soft when pierced with a knife.
Drain the beetroot and cut into small pieces. Return to the empty saucepan and add the potato, onion, dill (reserve a little for garnish), sugar, salt and remaining lemon juice. Season with pepper and add the water. Cover and bring to the boil then simmer for 20–30 minutes.
Puree the soup. Serve either steaming hot with a boiled potato added to each bowl, or chilled and icy cold. Top each serve with a spoonful of sour cream or yoghurt and a sprinkling of dill.
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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Beet soup Borscht | Cooking Polish recipes
#poland #soup #cooking #beets #Ukraine
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Edited by Jarka Szwagierczak - Lynx Films.
Easy Beet Soup | Simple and Delish by Canan
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Ingredients:
1 lb Beet
Potato
Yellow onion
Garlic cloves
Ginger
Vegetable broth or water
Salt and pepper
Olive oil
Toppings: greek yogurt, parsley and black pepper
music: Coming Home - Atch
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