Best Borscht Recipe, ft. French and Parfait
This borscht recipe is extremely simple and perfectly delicious as a cold refreshing summer meal. I teamed up with Cecile of French and Parfait to make cold soups for hot weather. Subscribe for more recipes:
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Ingredients:
7 cups water
8 medium beets
1 onion, cut in half
¼ cup white vinegar
3 tbsp sugar
1 tsp salt
¾ cup heavy cream
¾ cup greek yogurt
3 fistfulls of fresh dill, chopped
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xoxo cooks is a weekly cooking show featuring simple and delicious recipes that fit into your busy life and make you feel good. Let's hang out in my kitchen together.
Created by Adrienne Stortz. Theme music by Vicki Yang. Spatula title image by Christina Lau.
BORSCH WITH UNUSUAL SERVING???? (recipe in description)
If you are tired of the usual borscht, you can surprise your family with an unusual serving????
INGREDIENTS (per 1.5 l pot):
For frying:
✅ 1 bulb
✅ 1 carrot
✅ 1 beetroot
✅ 70 g tomato paste
✅ 1 tsp Sahara
✅ 1 tsp lemon juice
✅ 3-4 tablespoons water⠀
✅ 200 g beef or chicken fillet
✅ 1 potato
✅ ~ 150 g cabbage
✅ spices⠀
For submission:
✅ 8 g agar-agar
✅ sour cream
✅ dark bread croutons
✅ greens⠀
READY:
Pour the meat with water and bring to a boil. Reduce the heat, add salt, bay leaf, black peppercorns and cook the beef for 40-60 minutes, and the chicken for 20-30 minutes. ⠀
For frying: finely chop the onion, and rub the carrots and beets on a coarse grater. Fry the onion in oil until golden brown, add the carrots and fry for a couple of minutes. Then add the beets and fry for a couple more minutes. Add tomato paste, sugar, lemon juice and water. Stir and simmer over low heat, covered, for 5-10 minutes. ⠀
Add the chopped potatoes to the meat and cook until half cooked. Add broth, stir and cook for 3-5 minutes. Add finely chopped cabbage, spices, mix and turn off the heat so that it remains crispy. For soft cabbage - cook for 5-7 minutes.
Let the borscht cool completely and infuse. ⠀
Strain through a sieve, add agar-agar and bring to a boil. Cook, stirring constantly, 3-5 minutes. Pour into molds, let cool completely and refrigerate for 30 minutes.
We pierce the thick borscht with a blender to a puree state. ⠀
Using the form, we beautifully lay out the puree, on top of the broth jelly, sour cream, croutons and greens.
Bon appetit ????⠀
Different dishes from all over the internet
Is Borscht Soup Served Cold?
Is borscht soup served cold?
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Bloody Beetroot Soup | Hugh Fearnley-Whittingstall
Hugh loves the tangy, savoury flavours of a Bloody Mary
and he like playing with them in the kitchen. In this very quick soup, they form the perfect counterpoint to the earthy sweetness of beetroot.
The soup tastes best lightly chilled but if you start with beetroot and tomato juice from the fridge, you should be good to go straight from the blender. Be aware that Worcestershire sauce may contain gluten. This recipe is taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.
• Order River Cottage Light & Easy, here:
- - -
INGREDIENTS (serves four):
200g cooked, skinned beetroot (vac-packed is fine, but not pickled!), roughly chopped
500ml tomato juice (from a carton or home-juiced)
2 tablespoons Worcestershire sauce
A healthy shake of Tabasco
Juice of 1 lemon
A good pinch of celery salt Freshly ground black pepper
1–2 shots vodka (optional!)
To serve:
Ice cubes (optional)
Tender inner celery stalks
Lemon wedges
DIRECTIONS:
Put the beetroot, tomato juice, Worcestershire sauce, Tabasco, lemon juice, celery salt and some black pepper in a blender and blitz to a smooth consistency (add the vodka too, if you fancy it).
As with the best Bloody Mary cocktails, a bit of customised mixology can make all the difference. Taste the soup and tinker with the seasoning, adding more Worcestershire sauce, Tabasco, lemon, salt or pepper to suit your taste.
Pour the soup into bowls and add a few ice cubes if you like. Serve with celery stalks, lemon wedges and seasonings on the table.
Variation:
Beetroot and horseradish soup For a creamier but no less peppy spin on this soup, leave out the Worcestershire sauce, Tabasco and celery salt, but season generously with the lemon juice and plenty of salt and pepper.
Add 2–3 teaspoons grated horseradish (from a jar or fresh from the root) and 4 tablespoons cashew cream (page 394) and blitz thoroughly. Serve lightly chilled.
• Download this recipe on the River Cottage website:
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Cold Beetroot Soup recipe | Pink soup | Kefir soup recipe | Lithuanian cold beet soup
Cold Beetroot Soup recipe | Pink soup | Kefir soup recipe | Lithuanian cold beet soup
This is a super easy, quick, cheap, healthy, soo refreshing soup recipe, which is perfect for hot summer days. But even during the winter, you want to be reminded what summer tastes like – this soup recipe is for you. We chose to garnish with new potato wedges.
Ingredients are very few and basic. Optionally, you could add some sugar and citric acid to enhance the flavours. You can also choose garnish according to your likes: it could be mash potatoes, crispy potato wedges, boiled potatoes, fries.
INGREDIENTS for Lithuanian Cold beetroot soup
• 500 g jar of pickled beetroots;
• 1 l kefir; (Kefir soup Recipe)
• 1 medium size cucumber;
• 2-3 spring onions;
• Hard boiled eggs;
• 3 tsp salt (or to taste);
• Chopped fresh dill;
• 10 New potatoes;
• 4 tsp olive oil;
• 1 tsp salt, 1 tsp black pepper, 2 tsp Italian herbs to season potatoes;
PROCESS for Pink soup
1. Pre-boil potatoes for approx. 15 mins and boil eggs;
2. Cut them into wedges, add olive oil, salt, pepper, Italian herbs and put in the oven to crisp – 200 degrees, 15 mins (last 5 mins on grill setting);
3. While potatoes are in oven, we can prepare soup: cucumber, beetroots, spring onions, salt, pepper, kefir, dill into a large bowl and mix.
4. ** Optionally you could add some sugar and citric acid to enhance flavours;
5. Garnish with boiled eggs and potatoes;
6. ENJOY!
#ColdBeetrootSouprecipe #Pinksoup #Kefirsouprecipe #Lithuaniancoldbeetsoup
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Borscht As Made By Andrew • Tasty
This is way more mushrooms than my mother would ever use. I got a little carried away.
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