Best 3 A Better Borscht Beet Soup Recipes
Borscht, a vibrant and flavorful soup, is a staple in many Eastern European cuisines, particularly in Ukraine, Poland, and Russia. This hearty soup is traditionally made with beets, cabbage, carrots, onions, and tomatoes, simmered in a rich broth. Variations of borscht exist across the region, incorporating different vegetables, meats, and spices. This article offers a collection of borscht recipes that highlight the diverse culinary traditions of Eastern Europe. From the classic Ukrainian borscht, featuring tender beets and a tangy sour cream topping, to the Polish white borscht, known for its creamy texture and the addition of horseradish, these recipes showcase the versatility and deliciousness of this beloved soup. Whether you prefer a vegetarian version or one with slow-cooked beef, there's a borscht recipe here to satisfy every palate. So, gather your ingredients, put on your apron, and embark on a culinary journey through the heart of Eastern Europe with these delightful borscht recipes.
Here are our top 3 tried and tested recipes!
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CLASSIC BORSCHT RECIPE (BEET SOUP)
Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h10m
Number Of Ingredients 16
Steps:
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
BORSCHT RECIPE (BEET SOUP)
Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.
Provided by Holly Nilsson
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
- Cook for 10 minutes to slightly soften the vegetables.
- Add in the garlic and saute for 30 seconds or until fragrant.
- Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
- Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
- Serve with a dollop of sour cream on top.
Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
Tips:
- Use the right beets. Choose deep red beets that are firm and smooth, without any blemishes. Smaller beets tend to be sweeter and more tender than larger ones.
- Roast the beets before using them. Roasting the beets intensifies their flavor and makes them sweeter. You can roast the beets whole or cut them into wedges.
- Use a good quality beef broth. The beef broth is the base of the soup, so it's important to use a good one. Look for a broth that is rich and flavorful.
- Don't overcook the vegetables. The vegetables should be tender but still have a little bit of crunch. Overcooking them will make them mushy.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a dollop of sour cream or yogurt to the soup before serving.
Conclusion:
Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own liking. Whether you like your borscht with beef, pork, or vegetables, or with a variety of different vegetables, there is a recipe out there for you. So next time you're looking for a warm and comforting soup, give borscht a try. You won't be disappointed.
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