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
Borscht - Ukrainian Famous Beef Soup with Vegetables.
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Today we are cooking Ukrainian borscht with vegetables.
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Ingredients:
????️ Beef
????️ Cabbage
????️ Potato
????️ Onion
????️ Carrot
????️ Beetroot
????️ Dill
????️ Parsley
????️ Butter
????️ Bean
????️ Salt
????️ Pepper
????️ Bay leaf
????️ Garlic
????️ Tomato paste
????️ Vinegar
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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/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!
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I will see you soon!
Nastassja:)
EASY TO MAKE BORSCH (BORSCHT) SOUP WITH CHICKEN RECIPE | INTHEKITCHENWITHELISA
Hi lovelies, the colder seasons are starting and I would like to great them with a delicious bowl of some hearty homemade soup???? This soup is my favorite soup and I love its taste because it tastes like nothing else. After making this big pot of soup I had to go for seconds because it was so good???? If you have never made borsch (borscht) soup before then this recipe is perfect for you as it is very easy to make. The traditional soup is made with beef, but my version on the borsch (borscht) soup with chicken will definitely win over your heart..or should I say tummy???? You can find the recipe below???? Enjoy!????????
RECIPE
3 medium white onions
2 garlic cloves
10 black peppercorns
5 allspice peppercorns
5 laurel leaves
2 tsp salt
2 chicken thighs (with or without drumsticks)
6 medium potatoes
1/4 of white cabbage
2 beetroots pre-boiled and peeled
250g cherry tomatoes
some olive oil
extra salt as needed
ground black pepper
creme fraiche for serving
some fresh dill or parsley for serving
I removed the skin off the chicken before slicing it for the soup. If you dont like the fatty skin in your soup, you can also remove the skin.
Preparation instructions in the video. If you have any questions about the recipe please feel free to ask me in the comments.
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Traditional Russian Borscht Recipe | Ukraine Borsch soup with cabbage | Wilderness Cooking
Learn how to make authenic Traditional Russian Borscht Recipe with the chef master Tavakkul. This meal also, called Beet Cabbage Soup or Ukraine Borsch soup. Stay with Wilderness Cooking and get more cooking videos.
Ingredients:
- Cabbage
- Lamb meat
- Carrots
- Potatoes
- Onions
- Olive oil
- Tomato sauce
- Beets
- Bay leaf
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TRADITIONAL UKRAINIAN BORSCH RECIPE | AMAZING TASTE SOUP????
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