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.**
Here are our top 2 tried and tested recipes!
"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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