International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Miso Dipping Sauce






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > borscht
Hi All! Here are some soup recipes that you might like. Some of them are GREAT for those cold wintery nights! No good to those in the Northern Hemisphere who will be experiencing summer soon. But our friends in the Southern Hemisphere (or other cold regions) should benefit from these. Hey Rayna in New Zealand, *you* might find these useful, eh? Greetings! BORSCHT Ingredients: 4 medium beets 2 cups cabbage 8 oz beef (bones optional) 1 cup carrots 2 stalks celery 1 1/2 cups leeks 1 1/2 cups onions 1/4 cup butter 4 cups beef stock 1/4 cup tomato puree 1 Tbsp vinegar 1 1/2 cups sour cream salt and pepper (to taste) 1 small sprig fresh dill Method: Peel and cut 2 beets into 2" long by 1/4" thick julienne. Cut beef into 1" julienne. Cut cabbage, carrots, leeks and onions into large julienne and celery into slices. Melt the butter in a large saucepan. Add beef (and bones if using) and brown it for a few minutes. Add the carrots, celery, leeks and onions and seal with lid on for about 5 minutes. Add beets and cabbage and continue to sweat (cook with the lid on). After about 7 minutes, add the stock and bring to a boil. Lower the heat and simmer (covered) for 1 1/2 to 2 hours or until the meat is cooked. Peel and grate the remaining 2 beets finely. Place in a bowl and add vinegar, a pinch of salt and enough water to cover -- this process will "bleed" the beets and give red colour to the finished soup. When the soup is cooked, add the strained juice from the grated beets. Adjust seasonings. Serve with a spoonful of sour cream and fresh, chopped dill. Notes: Measure the vegetables AFTER cutting them. I normally par-boil beef cubes in plenty of water and 1/2 teaspoon each crushed garlic and ginger before cutting into juliennes. I then use the stock in making the soup. This cuts down on the cooking time and the garlic and ginger give a wonderful aroma to the Borscht. This is a personal variation from the traditional method of making this soup.

Borscht


SUBMITTED BY
list all recipes for SOUPS (322)
list all Russian recipes (80)
list all recipes by ZARINA (14)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: borscht
ethnicity: russian
recipes for soups
recipes by zarina
Email Address:
(posted August 30, 1995)


Hi All!

Here are some
soup recipes that you might like. Some of them are GREAT for those cold wintery nights! No good to those in the Northern Hemisphere who will be experiencing summer soon. But our friends in the Southern Hemisphere (or other cold regions) should benefit from these. Hey Rayna in New Zealand, *you* might find these useful, eh? Greetings!

BORSCHT

Ingredients:

4 medium beets
2 cups
cabbage
8 oz
beef (bones optional)
1 cup carrots
2 stalks
celery
1 1/2 cups leeks
1 1/2 cups onions
1/4 cup
butter
4 cups
beef stock
1/4 cup
tomato puree
1 Tbsp
vinegar
1 1/2 cups
sour cream
salt and pepper (to taste)
1 small sprig fresh
dill

Method:

Peel and cut 2 beets into 2" long by 1/4" thick julienne. Cut beef into 1" julienne. Cut cabbage, carrots, leeks and onions into large julienne and
celery into slices. Melt the butter in a large saucepan. Add beef (and bones if using) and brown it for a few minutes. Add the carrots, celery, leeks and onions and seal with lid on for about 5 minutes. Add beets and cabbage and continue to sweat (cook with the lid on). After about 7 minutes, add the stock and bring to a boil. Lower the heat and simmer (covered) for 1 1/2 to 2 hours or until the meat is cooked.

Peel and grate the remaining 2 beets finely. Place in a bowl and add vinegar, a pinch of salt and enough water to cover -- this process will "bleed" the beets and give red colour to the finished soup. When the soup is cooked, add the strained juice from the grated beets. Adjust seasonings.

Serve with a spoonful of
sour cream and fresh, chopped dill.

Notes: Measure the vegetables AFTER cutting them. I normally par-
boil beef cubes in plenty of water and 1/2 teaspoon each crushed garlic and ginger before cutting into juliennes. I then use the stock in making the soup. This cuts down on the cooking time and the garlic and ginger give a wonderful aroma to the Borscht. This is a personal variation from the traditional method of making this soup.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.