How to make beetroot soup
Paul West loves taking ingredients from his patch to the plate, and this hearty soup is nourishing and simple to make – and the beetroots get even sweeter in the cooler weather.
You’ll need:
- 2 brown onion
- 3 potatoes
- a head of garlic
- 3 beetroots, with their leaves
- Olive oil
- Quality beef stock
- ½ head of purple cabbage
- Salt and pepper to season
- 2 tablespoons of red wine vinegar
- Sour cream
- Fresh dill
Method
- Dice an onion
- Peel potatoes and cut into bite-sized pieces
- Slice 6 cloves of garlic
- Peel beetroots; dice 2 into bite sized pieces and cut up one into match sticks
- Finely chop up the stems of the beetroot and fry them off in a heavy based saucepan with a splash of olive oil and the onion. Reserve the leaves for later. Cook until translucent then add garlic.
- Add cubed beetroot and the potato, and keep stirring, adding the beef stock.
- Simmer for 20 minutes until soft.
- Meanwhile, finely shred the cabbage and beetroot leaves
- Add the cabbage, beetroot leaves and matchstick beets to the pan and cook for a further 2 minutes
- Season with salt, black pepper and add red wine vinegar.
- Serve with a spoon of sour cream and finish with dill.
Watch Gardening Australia on ABC iview:
SUBSCRIBE:
About Gardening Australia:
Gardening Australia is an ABC TV program providing gardening know-how and inspiration. Presented by Australia's leading horticultural experts, Gardening Australia is a valuable resource to all gardeners through the television program, the magazine, books, DVDs and extensive online content.
Connect with other Gardening Australia fans:
Like Gardening Australia on Facebook:
Follow Gardening Australia on Instagram:
Visit the Gardening Australia website:
This is an official Australian Broadcasting Corporation YouTube channel.
********
Contributions may be removed if they violate ABC's Online Conditions of Use (Section 3).
Cabbage & Beet Soup - Borscht
Borscht, Georgian Style (Borshi)
Borscht is the crowning glory of pan-Soviet cuisine. Traveling from Ukraine, its original homeland, it smashed through the borders of the fifteen Soviet republics and became a popular staple. Even the bored and distracted line cooks at canteens and self-service cafeterias, notorious for poor quality cooking, could not destroy its flavor. Borscht may include meat or be purely vegetarian, and it may be served either hot or cold.
Georgians typically prefer vegan borscht, and garlic, bell pepper, and plenty of herbs make our version unique. Cooking the beets with tomato paste intensifies both the flavor and color. Have all of the ingredients prepared which makes this soup easy to make.
Ingredients for Borscht
Vegan
Serves 8 to 10
1/3 cup (80 ml) canola oil
1 large onion, peeled and chopped
4 carrots (10 oz/300g), peeled and grated
4 tablespoons tomato paste dissolved with 1/2 cup (120ml) water
2 medium beets (12 oz/350g), peeled and grated
12 cups (2.84 liter) water
½ small head of cabbage (18 oz/500g), cored and thinly shredded
2 large tomatoes, peeled and chopped or 1 (14.5-ounce/411g) can diced tomatoes
4 medium red-skinned potatoes, peeled and cubed
1 large green bell pepper, seeded and chopped
1/2 jalapeño pepper or hot green chili pepper, seeded and sliced, more to taste
4 or 5 garlic cloves, peeled and crushed
1 cup (40g) finely chopped flat-leaf parsley
¾ cup (30g) finely chopped dill
Coarse salt and freshly ground black pepper
Sour cream or natural Greek yogurt for garnish (optional)
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
For more about Georgian food, wine and me……
Official Website:
Official Facebook Page:
Instagram:
For inquiries, contact us at TamadasTable@gmail.com
Traditional Russian Borscht Recipe. Cooking Vegetable Soup. Must try Dish.
Do you want traditional Russian cuisine? Introducing the Most Popular Russian and Ukrainian Soup Ever! Classic borsch recipe! Step-by-step instructions on how to make an incredibly delicious vegetable soup. Homemade, hearty, healthy and wholesome food for lunch or dinner. This delicious food is prepared on a rich broth (broth recipe included). Borsch is a Must try dish!
Ingredients:
Beef brisket ... 1.1 lbs (550 g)
One medium sized Beet
One medium sized Carrot (divides for broth and soup dressing)
Three medium sized Potato
One Onion
A third of small Cabbage
Lemon juice
Three heads of Garlic
Dill
Parsley
Green Onion
Tablespoon Tomato Paste
Black Pepper
Salt
Sugar
Bay leaf
Salo (smoked salted fat)
#alexkitchen #cooking #cookingskill #howtocook
CLASSIC RED BORSCHT | UKRANIAN BORSCH | BEET SOUP (БОРЩ)
Borscht or Borsch is a classic Ukrainian/Russian beet soup, also popular in Poland and other Eastern European countries. Every family has its secret recipe.
Borsht is known for its deep red color given by the beetroot which is the main ingredient of this healthy and nutritious soup.
Borscht is so popular, that it was even part of Soviet cosmonauts’ diet in space.
Today I’m sharing the authentic Borscht recipe. It is very easy, delicious, and heartwarming.
Classic Russian Borscht - Healthy Cooking with Cindy
Cindy Becker, co-host of the TV show Your Health with Dr. Richard and Cindy Becker, shows how to make Classic Russian Borscht.
For the complete recipe as well as cooking tips and additional information, please visit our website:
Healthy Cooking with Cindy was brought to you by Bio Innovations.
BORSCHT RUSSIAN UKRAINIAN SOUP RECIPE
Ingredients
- 1kg boiling beef
- 4 x litres of water
- 1 x small white cabbage or 1/3 x large (I’d suggest approx 500-600g)
- 3 x medium potatoes
- 2 x bay leaves
- 3 x rich beef stock pots
- 4 x garlic cloves
- 2 x carrots
- 2 x onions
- butter
- 4 x beetroot
- 80ml lemon juice
- 2 x tbsp tomato purée
Method
1. Bring 4L water, with boiling beef and bay leaves in it, to the boil and then reduce down to medium heat simmer to cook for approx 2hrs (skimming any froth off the top and discarding)
2. Once cooked, remove beef from stock to cool before shredding meat and discarding fat and bones and discard bay leaves
3. Finely shred/cut white cabbage and peel then grate potatoes and add to stock with beef stock pots and grated garlic - cook on high heat for approx 30-45mins
4. Whilst cabbage and potatoes are cooking, peel and grate carrots and finely diced onions
5. Put carrot & onion deep frying pan and cook in butter until softened, then add to pot of soup
6. Cut ends off raw beetroot, peel and grate and then put in deep frying pan with butter, lemon juice & tomato purée - cook until softened slightly. Add this mixture to soup pot as well - it’s what gives the borscht its vibrant red colour.
7. Simmer for a further 20-30mins and add more water to loosen up if it’s too thick for you (I like mine quite substantial and thick)