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:)
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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
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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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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.
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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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.