Borscht Food

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Borscht image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings (about 1 1/4 cups per serving)

Number Of Ingredients 13

1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
1 small red onion, peeled and cut into eighths (about 4 ounces)
2 medium carrots, halved crosswise (about 5 ounces)
1 rib celery, halved crosswise
1 clove garlic, smashed and peeled
1 tablespoon olive oil
2 teaspoons kosher salt
1 sprig rosemary
3 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1/2 cup light buttermilk
2 dashes Worcestershire sauce (less than 1/4 teaspoon)
1 1/2 tablespoons chopped fresh dill


  • Preheat oven to 450 degrees F.
  • Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
  • Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
  • Ladle Borscht into bowls and garnish with dill.

Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams


Borscht image

Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 main course servings

Number Of Ingredients 17

4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled
1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table
2 tablespoons plus 2 teaspoons kosher salt
3 tablespoons unsalted butter
2 stalks celery, halved lengthwise and thinly sliced crosswise
2 leeks (white part only), halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1/4 teaspoon caraway seeds
1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped
9 cups beef broth
Freshly ground black pepper
1/4 to 1/3 cup sour cream
2 tablespoons chopped fresh dill


  • In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
  • Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
  • Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.


Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream


  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :


Borsch image

Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread

Provided by Olia Hercules

Categories     Soup

Time 2h20m

Number Of Ingredients 16

1kg fatty beef shin, (left in large chunks)
1 onion, peeled and left whole
1 bay leaf
2.2kg potatoes, peeled and chopped
2 tbsp sunflower oil
1 onion, finely diced
1 carrot, roughly grated
200g beetroot, peeled and chopped into matchsticks
1 red pepper, chopped (optional)
½ x 400g can chopped tomatoes
6 prunes, pitted (we used French Agen prunes)
½ white cabbage, shredded
400g can red kidney beans, drained and rinsed
100ml soured cream or crème fraîche, to serve
½ bunch dill, chopped
crusty bread, to serve


  • To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
  • Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
  • Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
  • Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium


Borsch (((Authentic Ukrainian Classic Borsch))) image

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Categories     European

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23

1 1/2 lbs red beets (green tops removed)
1 lb lean beef chuck (cut into bite-size pieces)
1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
1 cup yellow onion (chopped)
1 carrot (peeled & grated)
2 teaspoons dried oregano
1 teaspoon celery salt or 1 teaspoon seeds
2 teaspoons dill seeds
1 tablespoon minced garlic
2 bay leaves
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons tomato paste
2 quarts water or 2 quarts beef broth
1 tablespoon vegetable oil
1 large potato (peeled & diced)
6 cups green cabbage (shredded)
3 tablespoons fresh flat-leaf parsley (chopped)
1 cup real sour cream
1/2 cup fresh dill (chopped)
russian black bread


  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  • Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  • Cook until soft, about 4 minutes.
  • Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  • Add the red wine vinegar and stir to deglaze the pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil.
  • Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.

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