Best 4 Grandmas Borscht Beet Soup Recipes
Borscht, a vibrant and flavorful soup, holds a special place in many cultures, particularly in Eastern Europe and Russia. This hearty dish, often served as a centerpiece at gatherings, is a delectable symphony of earthy beets, tangy tomatoes, crisp cabbage, and a medley of aromatic vegetables. With variations passed down through generations, borscht embodies a culinary heritage rich in tradition.
Our collection of recipes captures the diverse expressions of borscht, offering a culinary journey through its many interpretations. From the classic Ukrainian borscht, bursting with the sweetness of beets and the tang of fermented beet kvass, to the simplicity of Polish white borscht, a delightful harmony of vegetables in a creamy broth, each recipe showcases the unique charm of this beloved soup.
For those seeking a vegetarian delight, the vegetable borscht, brimming with an array of colorful vegetables and a rich tomato broth, promises a feast for the senses. If you prefer a meaty indulgence, the beef borscht, simmered with tender chunks of beef and a medley of vegetables, delivers a satisfying and robust flavor.
No matter your preference, our borscht recipes, meticulously crafted with step-by-step instructions, ensure a delightful culinary experience. So embark on this culinary adventure, savor the vibrant flavors, and discover the captivating essence of borscht, a soup that weaves together tradition, culture, and culinary artistry.
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
GRANDMA'S BORSCHT (POLISH BEET SOUP)
When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).
Provided by joanne.smolka
Categories Potato
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- caramelize the onion in some olive oil.
- Add the potatoes and fry for about 2 minutes, careful not to let the onions and potatoes stick to the bottom of the pan. Use a bit more oil if necessary.
- Add the vegetable stock and carrots. If you use fresh green beans, add them at this point. Bring to a boil. Cook for 5 to 10 minutes until potatoes and carrots are tender.
- Add the beets, green beans, bay leaf, and dill. Simmer for a couple of hours. Serve with sour cream if desired.
Nutrition Facts : Calories 232.9, Fat 0.6, SaturatedFat 0.1, Sodium 115, Carbohydrate 53.2, Fiber 10.6, Sugar 13.2, Protein 7.5
GRANDMA'S BORSCHT (BEET SOUP)
This recipe hails from the Ukraine and is a soup my great grandmother passed down to my grandmother. Full of flavor to tantalize the taste buds. This is NOT your typical borscht recipe that tastes bland. It is also said that not everyone likes this soup. But I have not served this to anyone yet for the first time, that does not...
Provided by Linda Kauppinen
Categories Other Soups
Time 3h
Number Of Ingredients 13
Steps:
- 1. Peel and cut your beets into thin shoe strings. Add onion, bay leaf, pork neck bones, parsley, salt, celery stalk and beets into a stock pot with water. Simmer until beets are tender.
- 2. Remove Stalk of Celery and bay leaf. Add cider vinegar a tablespoon at a time to the soup. VERY IMPORTANT! BE A TASTER! You need to taste the liquid for the tartness that you prefer, so be sure to only add a Tbsp at a time.
- 3. In a bowl mix the sour cream, flour and egg. Beat together. Add a little of the hot soup to this mixture (about 1 cup) adding it little at a time and beat well each time. You do not want to curdle the mix.
- 4. Turn heat down under the soup low enough as to no longer be boil at all. Add the cream mix in the bowl to the pot of soup VERY SLOWLY. BE CAREFUL that it DOES NOT boil and that you do not add it too quickly or else the mixture from the bowl will curdle.
- 5. Serve hot garnished with a fresh sprig of curled parsley on top. ENJOY!
BEEF AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
Tips:
- Fresh beets: Using fresh beets will give your borscht a more vibrant color and flavor. If you can't find fresh beets, you can use canned beets, but be sure to drain and rinse them well before using.
- Beef broth: You can use either beef broth or water to make your borscht. If you use water, you may want to add a beef bouillon cube or two for extra flavor.
- Vegetables: Feel free to add other vegetables to your borscht, such as potatoes, carrots, celery, or cabbage. Just be sure to cut them into small pieces so that they cook quickly.
- Sour cream: Sour cream is a traditional topping for borscht. It adds a creamy richness that balances out the sourness of the beets. You can also use yogurt or kefir if you prefer.
Conclusion:
Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your own liking. Whether you like it simple or loaded with vegetables, borscht is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
