How To make Borsch
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 ts Salt (opt)
8 Beets for soup
2 sm Beets
2 c Green cabbage, shredded
2 lg Leeks, sliced
3 md Potatoes, cut into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)
Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Serves 10. Posted by Fred Peters.
How To make Borsch's Videos
Real Borscht Recipe | Traditional Recipe for the Legendary Soup
Have you ever tasted real Ukrainian borscht? A hearty soup made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.
This soup is wonderfully hearty and surprisingly healthy, even with that added dollop of sour cream. It'll go down very well any time of the year, but is specially good as a meal on a cold winter day. Once you master this traditional recipe, you'll be able to make it your own!
INGREDIENTS
For the stock
3 litres/3 quarts cold water
600g/1 ½ lbs pork ribs or beef attached to a bone
½ onion
1 carrot
2 celery sticks
2 bay leaves
5 peppercorns
1 tsp salt
For the borscht
2 medium beets peeled and grated
3 medium potatoes peeled and cut into 2 inch chunks
2 medium carrots grated
1 (½cup) medium onion chopped
2 cloves garlic minced
1 bay leaf
3 tbsp tomato puree/paste
½ small white cabbage cored and sliced
1 lemon juice only or 1 tsp of white vinegar
salt to taste
pepper to taste
To print the recipe visit
TIMESTAMPS
0:00 Intro
0:33 Ingredients
1:08 Making stock in Instant Pot
2:10 Preparing vegetables
5:24 Sauté the vegetables
5:48 Finishing the stock
6:26 Assembling the soup
9:03 Time to serve!
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Vegan Borscht / Borsch Recipe (How To Make)
Welcome To Uncle Lou's Kitchen today we'll be showing you how to make
vegan Borscht / Borsch in this beautiful vegan recipe!
Borscht, a vibrant and hearty Eastern European soup, has evolved to embrace a vegan-friendly twist, catering to the growing popularity of plant-based diets. Originating in Ukraine, this beet-based soup traditionally included meat, but contemporary variations embrace a cruelty-free approach, replacing animal products with vegetable broth. Vegan borscht boasts a harmonious blend of nutrient-rich ingredients like beets, cabbage, carrots, and potatoes, delivering a spectrum of vitamins and minerals. This plant-powered adaptation not only aligns with ethical choices but also caters to health-conscious individuals. Dive into the rich history of borscht as it transcends cultural boundaries, now welcoming vegans to savor its colorful and flavorful essence.
Remember, if you like VEGAN and VEGETARIAN food, please like and subscribe!
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:ingredients:
1 red cabbage roughly chopped
1 onion chopped
4 potatoes cubed
2 carrots sliced
4 beetroots sliced to preference
salt and pepper to taste
1 tablespoon of apple cider vinegar
3 tablespoons of vegan gravy
fresh dill
vegan cream or yoghurt
Borscht @chefboylee
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TRADITIONAL UKRAINIAN BORSCH RECIPE | AMAZING TASTE SOUP????
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Wilderness Cooking channel is all about doing charity work.
Unlike our previous videos, we started to not record them in order to make them comfortable.
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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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