Classic Red Borscht Recipe, Beet Soup
Classic Red Borscht Recipe, Beet Soup
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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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Beet soup Borscht | Cooking Polish recipes
#poland #soup #cooking #beets #Ukraine
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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
Cold Borscht (Ukrainian Summer Soup)
Cold Borscht (Ukrainian Summer Soup)
500g (about 1 lb) beets, trimmed and scrubbed clean
250g (about 1/2 Lb) carrots, diced
500g (about 1 lb) yukon gold or some other boiling potatoes, diced
1 tsp whole black peppercorns (optional)
1 bay leaf
2 tsp granulated sugar
1 Tbsp lemon juice
Salt to taste
Preheat the oven to 350F (180C). Wrap the beats in foil, place on a baking sheet and put in the oven until tender, about 1 hour.
Put the carrots and potatoes into a large pot. Add 4 quarts/liters or water, peppercorns, bay leaf and salt. Stir, cover and bring to a boil on high heat. Uncover, reduce heat to maintain a very gentle simmer and cook until potatoes are tender, about 20 min.
Cool the beet until it’s comfortable to hand. Peel with your hands, grate on the large holes of a box grater and add to the soup. Season with sugar, lemon juice and salt to taste. Cool to room temperature and refrigerate overnight. The soup should be served completely chilled.
Toppings:
Cucumbers (peeled, quartered, and finely sliced)
Radishes (quartered, and finely sliced)
Hard boiled eggs (diced)
Sour cream
Scallions (sliced) or red onions (minced)
Dill (and/or parsley, cilantro)
Pour the soup into bowls. Mix in all the desirable toppings (this is usually done at the table, so that people can customize the soup to their liking), and enjoy.
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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!
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Rockin Robin
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