Best 2 Basic Beet Borscht Recipes
**Borscht, a vibrant and flavorful soup, is a staple in many Eastern European cuisines. This hearty dish is typically made with beets, cabbage, carrots, and onions, simmered in a rich broth. The resulting soup is a beautiful deep red color, with a slightly sweet and tangy flavor. In this article, we'll provide two delicious recipes for borscht: a classic Ukrainian-style borscht and a light and refreshing summer borscht. Both recipes are packed with vegetables and bursting with flavor, making them perfect for a satisfying and healthy meal.**
Check out the recipes below so you can choose the best recipe for yourself!
"BASIC" BEET BORSCHT
Make and share this "Basic" Beet Borscht recipe from Food.com.
Provided by Dee514
Categories Onions
Time 55m
Yield 1 Pot of Borscht, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
- **Option:mince removed beet tops to add later.
- Scrub the beets well.
- In a large pot, add beets and cover with cold water (about 3/4 full).
- Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
- Remove the beets from the water; save the water from the beets ("beetjuice").
- Remove the skins from the beets.
- Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
- Peel and grate the onion.
- Grate the beets (can use food processor for grating onion and beets).
- Put the grated onion and beets into the pot with the strained beet juice.
- **Option:you can add the finely chopped/minced beet tops, if you want to use them.
- Bring all to a quick boil.
- Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
- Serve, garnished with a dollop of sour cream (optional).
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
Tips:
- Use fresh beets: Fresh beets have a sweeter flavor and brighter color than canned beets.
- Roast the beets: Roasting the beets intensifies their flavor and makes them easier to peel.
- Use a variety of vegetables: Borscht is a great way to use up leftover vegetables. Try adding carrots, potatoes, cabbage, or turnips.
- Add some meat or beans: Borscht can be made with or without meat. If you're adding meat, use a lean cut of beef or pork. Beans are a good vegetarian option.
- Season to taste: Borscht should be flavorful but not too salty. Add salt, pepper, and other spices to taste.
- Serve with sour cream or yogurt: Sour cream or yogurt adds a creamy richness to borscht. It's also a good way to cool down the soup.
Conclusion:
Borscht is a delicious and versatile soup that can be enjoyed hot or cold. It's a great way to use up leftover vegetables and meat, and it's also a good source of vitamins and minerals. With its vibrant color and unique flavor, borscht is a soup that is sure to impress your friends and family.
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