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- Meat and poultry
- Beef soup
This takes some time, but is well worth the effort. Serve hot, topped with soured cream.
46 people made this
- 1.3kg bone-in beef shin
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1.4L water
- 250g carrots, cut into 2.5cm pieces
- 2 sticks celery, cut into 2.5cm pieces
- 1/3 medium cabbage, shredded
- 500g beetroot, peeled and grated
- 250ml tomato juice
- 1 tablespoon lemon juice
- 2 teaspoons caster sugar
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min
- In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
- Remove meat from stock and set aside to cool slightly. Stir carrots, celery, cabbage, beetroot, tomato juice, lemon juice, sugar, salt and pepper into stock. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.
Reviews & ratingsAverage global rating:(34)
Reviews in English (23)
amazing!!!-03 Dec 2015
This Borscht is pretty good, but it could use some modifications. As the other reviewers suggested, a few tablespoons of dill is necessary to make this authentic. Also, I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper, to taste. This should be served with a dollop of sour cream, plain yogurt, or kefir. If you want to reduce the fat content, let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease.-13 Feb 2008
by Kitz The Cook
Great Borsch! I was trying to find a recipe that is similar to my Grandma's Polish Borsch and this one sounded close.Im giving this 4 stars because, like other reviewers said, it needs that fresh dill to give it the right taste. I added about 3 tablespoons.I also used much more cabbage and beets than was supposed to. an entire small head of cabbage and 6 large beets.I also think this recipe would be better if using short ribs instead of beef schank, but everyone in my family enjoyed this. Tumbs up - im not an experienced cook yet and it was not too difficult to make.-21 Feb 2007
Borscht Is the Greatest Recipe of All Time
You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we’re using this series as an opportunity to wax poetic about them. Associate food editor Claire Saffitz's grandmother's borscht, to be exact. They truly are the greatest recipe of all time. Here’s why.
My maternal grandmother, a.k.a. Nanny, wasn’t much of a cook. As a kid I remember her making only a handful of things, mostly dishes with Ashkenazi Jewish origins like kasha and bowties (which, for the record, only my dad liked). Although I never witnessed it, I hear she made mean blintzes and could keep two skillets going on the stove at a time. But that was about it. I have a childhood memory of spending the night at her apartment, just the two of us, and feeling excited that the advertisement of a sleepover at Nanny’s included ice cream in bed. In reality, I ate an ice cream sandwich over a bowl while sitting next to the bed. That was Nanny.
But no one can dispute that she made a great borscht. Nanny’s was a thick, hearty, beef and cabbage borscht made with a handful of simple ingredients but to great effect. My mom has made a few amendments to the recipe over the years: Fresh roasted beets now replace the canned ones Nanny apparently used. Prepared sauerkraut takes the place of fresh cabbage and “sour salt.” The recipe my mom handed down to my sisters and me calls for “soup meat,” which I translate as chuck or any cut that benefits from long cooking, although Nanny used flanken, a cut taken from the front of the short ribs.
The method is simple: cut a pound or so of chuck into 1” pieces and simmer in a large pot of water with a bay leaf and a whole peeled onion. While the meat is cooking, roast three large beets, peel them, and cut into bite-sized pieces. When the meat is tender, pull out the onion, let cool, and thinly slice before returning to the pot. Add 2 cans sauerkraut plus juices to pot along with a can of tomato paste and beets. Simmer for a few minutes until the mixture is a bright red. Add a cup of brown sugar, stir to dissolve, season with salt and pepper, and simmer about 15 minutes longer.
Yes, you read that correctly: 1 cup of brown sugar. It’s needed to balance the acid from the sauerkraut and gives the final dish that familiar sweet-and-sour flavor common in a lot of the cuisine of Eastern Europe, where my family originates.
This recipe is one of the few connections I have not only to my Nanny, who passed away in 2009, but also to her family. I know very little about my great grandparents, who came through Ellis Island in the early twentieth century, settled in Baltimore, and spoke only Yiddish. We have my Nanny on a home video telling stories about her family, but a lot of that information seems apocryphal. She speaks the name of the town in present day Ukraine/Russia/Poland where my great grandparents were from, but we could never locate it—we continue to refer to it generically as “the Old Country,” wherever that may be. We once found two different birth certificates for Nanny dated two years apart and still don’t know which was correct. The propensity for conflating fact and fiction appears genetic. My mom, whose given name is Sharon but has been called Sauci all her life, famously tells multiple competing versions of how she got that nickname.
Perhaps that’s all just license to invent my own origin story of Nanny’s borscht. Perhaps Jacob and Sophie Cierler, my great grandparents, made a pot of this borscht and took it on the boat from their shtetl in Ukraine/Poland/Russia to Ellis Island and it fortified them for the entire trip. True or not, it’s a damn good soup and something I make several times a season. At least in my family, it is the greatest recipe of all time.
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Borscht, pronounced borsh with a silent T, is cabbage and beet soup that is a staple of every Eastern European household.
We love anything hearty and warm, and this recipe is a staple in our home. We’ve been making our grandma’s recipe but now with a Crockpot, its so much easier!
This hearty and yummy soup is made with cabbage, beef, and many other root vegetables. Beets give this borscht a unique bright color.
Depending on how we feel we add root vegetables like parsnips. Sometimes we make a vegetarian version and use vegetable stock and substitute kidney beans for beef.
Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, celery, raw diced beetroot (if using), allspice berries and bay leaf, and stir to coat in the melted butter. Cook for 10 minutes, adding a little stock if the vegetables begin to look dry.
This soup is very interesting. The smoky hocks and spices make a delicious combination with the veggies and garnishments.
You can make it on your stove top, in your crockpot or in your instant pot! It&rsquos easy and versatile. I have changed up the vegetables several times. ALWAYS use the cabbage though.
And remember really hard veggies like carrots and kohlrabi may not completely soften in the instant pot on slow cook. If this happens just use your instant pot soup function for the last half hour of cooking.
Photograph by Heami Lee. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It’s given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it’s worth using the whole garland for that complex smoky seasoning it imparts. There’ll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it’s especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you’ll think, oh, good! White borscht weather!
Veselka's Famous Borscht
Photo & Food Styling by Kendra Vaculin
Borscht is Veselka: We serve 5,000 gallons of the stuff every year. While at Veselka we cook the beets and the meat on separate days, you can do it all at the same time, as long as you’ve got enough large pots to handle it all. None of the work is very time- consuming, although the individual components simmer for several hours, so you’ll need to pick a time when you’ll be home, though not necessarily in the kitchen. You can easily double or triple this recipe (again, as long as you have large enough pots). After all, at Veselka, we work with 250 pounds of beets at a time. And keep in mind that borscht, like most soups, freezes beautifully.
The beets for our borscht are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock. The remaining beets are cooked and grated. The process may sound a little complicated when you read it, but after you follow the instructions once, the logic will become clear, and I’m convinced that it’s this two- step process that lends our borscht its distinct taste and depth of flavor.
You won’t taste the white vinegar much, by the way, but it helps the beets retain the beautiful red color that is their hallmark. Without it, your borscht may take on a brownish tinge. If you are very sensitive to the taste of vinegar, use the full amount to cook the beet water and the beets, but add it to the soup in small amounts, tasting in between, and stopping when the flavor is to your liking.
- For the Beef Broth:
- 2 1/4 pounds (1kg) bone-in beef short ribs (see note)
- 3/4 pound (340g) fresh pork belly (see note)
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil
- 1 medium onion, roughly diced (8 ounces 225g)
- 2 medium carrots, roughly diced (8 ounces 225g)
- 2 celery ribs, roughly diced (4 ounces 115g)
- 4 medium cloves garlic, crushed
- 1 tablespoon (15ml) tomato paste
- 1 1/4 pounds (575g) beef marrow bones
- 1 smoked ham hock (about 3/4 pound 340g)
- 2 sprigs fresh dill
- 2 sprigs flat-leaf parsley
- 1 bay leaf
- For the Borscht:
- 1 large onion, cut into small dice (12 ounces 340g)
- 1 medium carrot, cut into small dice (4 ounces 115g)
- 1 celery rib, cut into small dice (2 ounces 55g)
- 4 medium cloves garlic, minced
- 1 small celery root (celeriac), peeled and cut into small dice (9 ounces 255g)
- 1 medium parsnip, peeled and cut into small dice (6 ounces 170g)
- 2 pounds red beets (900g about 5 medium beets), peeled with a sharp vegetable peeler and cut into small dice
- 1/2 (12-ounce 340g) head green or white cabbage, quartered, cored, and shredded
- 1 (28-ounce 784g) can peeled whole tomatoes, drained and crushed by hand
- 4 medium red potatoes (1 pound 450g), diced
- 1/4 pound kielbasa (4 ounces 115g), diced (optional)
- Red wine vinegar, to taste
- 1/2 cup (120ml) sour cream
- 1 teaspoon (5g) ground toasted caraway seeds (optional)
- Minced fresh dill, for garnish
For the Beef Broth: Season short ribs and pork belly all over with salt and pepper. In a large, heavy-bottomed stockpot, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add beef and pork belly and cook, turning, until browned all over, about 5 minutes per side. Transfer meats to a rimmed baking sheet or platter and set aside. Add onion, carrot, celery, and garlic to pot and cook, stirring and scraping up any browned bits, until starting to brown, about 6 minutes.
Stir in tomato paste and cook for 2 minutes, lowering heat if necessary to prevent scorching. Add 4 quarts (3.75L) water, short ribs, pork belly, marrow bones, ham hock, dill, parsley, and bay leaf and bring to a simmer over medium-high heat. Lower heat to maintain a gentle simmer and cook until meats are tender, about 3 hours.
Strain meat broth, reserving all meats and bones discard vegetables. You should have about 3 quarts (2.8L) broth. If you have less, add enough water to bring it up to 3 quarts. You can refrigerate broth and meats separately for up to 3 days before continuing with the recipe, or continue immediately.
For the Borscht: Pick bones from short ribs and ham hocks and push marrow from bones. Discard bones. Cut up all broth meats and marrow into small dice and set aside. (If marrow is hot, it won't dice neatly this is fine.) Skim rendered fat from surface of broth (if broth is cold, the fat will be a solid cap on top) reserve 1/4 cup (60ml) and discard the rest.
In a large, heavy-bottomed stockpot, heat the 1/4 cup reserved fat from broth over medium-high heat until shimmering. Add onion, carrot, celery, and garlic and cook, stirring, until softened, about 5 minutes. Add 3 quarts (2.8L) meat broth and bring to a simmer.
Add diced meats to broth, along with celery root, parsnip, beets, cabbage, and tomatoes and cook until vegetables are tender, about 20 minutes. Add potatoes and kielbasa, if using, and cook until potatoes are just tender, about 15 minutes. Season with salt and pepper. Add vinegar until soup hits the perfect balance of sweet and sour to your taste.
Stir toasted caraway, if using, into sour cream and season lightly with salt. Ladle hot borscht into bowls and top with dollops of caraway sour cream and fresh dill. Serve right away. Remaining soup can be refrigerated for up to 5 days and frozen for up to 3 months.
Is Borscht Russian or Ukrainian?
Despite most people associating this recipe with Russia, borscht, or as it is properly pronounced borsch, is actually Ukrainian. Yes, there is no &lsquot&rsquo at the end of the word. I know&hellipmind blown!
That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine.
There is also a summer version called Green Borscht, which is made with sorrel. And apart from the same name it is an entirely different recipe.
There is also a Polish borscht and although I don&rsquot know as much about it I know that it also features beets.
06112013 Polish clear red Borscht is called Barszcz Czysty Czerwony and is made with strained meat and vegetable stock strained mushroom broth and fermented beetroot juice known as. Remove beef with a slotted spoon.
This Is A Classic Ukrainian Borscht Recipe Just Like Mom Used To Make I Love The Deep Ruby Color Of T Borscht Recipe Classic Borscht Recipe Beet Soup Recipes
Add broth cabbage and butter.
Borscht recipe. While many traditional borscht recipes come out a muted red this recipe produces a bright purple soup that is delicious hearty satisfying and beautiful. Just before serving stir in lemon juice. Place the first six ingredients in a large soup kettle or Dutch oven.
Cover and simmer for 1-12 hours or until beef is tender. Add the carrot leek celery raw diced beetroot if using allspice berries and bay. 06052020 Melt the butter in a large pan over a medium-low heat then fry the onion until fairly soft and translucent.
Bring to a boil. Simmer uncovered for 15 minutes. Remove meat from the bones.
Excellent served as a main course or with blinchiki on the side. In a saucepan bring the beets carrots onion water and salt to a boil. In the meantime prep garlic dill and other seasonings.
02122020 Transfer sauteed veggies to the pot along with potatoes tomato paste and salt. Cover and simmer for 20 minutes. Cook covered for 20 minutes.
Meanwhile in a skillet saute beets in 1 tablespoon oil for 3 minutes.
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