Best 3 Hearty Borscht Recipes

Borscht is a hearty and flavorful soup that is a staple in many Eastern European countries. It is typically made with beets, cabbage, carrots, potatoes, and meat, and can be served hot or cold. There are many different variations of borscht, but the most common is Ukrainian borscht, which is made with beef or pork. Other popular variations include Polish borscht, which is made with kielbasa, and vegetarian borscht, which is made without meat. Borscht is a delicious and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables.

This article provides three different recipes for borscht:

* Ukrainian Borscht: This is the most traditional recipe for borscht, and it is made with beef, beets, cabbage, carrots, potatoes, and tomatoes.
* Polish Borscht: This recipe is made with kielbasa, beets, cabbage, carrots, potatoes, and tomatoes.
* Vegetarian Borscht: This recipe is made with beets, cabbage, carrots, potatoes, and tomatoes.

All three of these recipes are easy to follow and make a delicious and hearty soup. So whether you are looking for a traditional Ukrainian borscht, a Polish borscht with a twist, or a vegetarian borscht, you are sure to find a recipe in this article that you will enjoy.

Here are our top 3 tried and tested recipes!

KYERA'S HEARTY BEEF BORSCHT

Kyera's Hearty Beef Borscht image

My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.

Provided by K. Lea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 6h55m

Yield 16

Number Of Ingredients 14

Ingredients

2 pounds beef oxtail
2 onions, diced
2 cups diced carrots
1 head cabbage, diced
1 cup diced celery
½ cup pearled barley
1 (1 ounce) package dry onion soup mix
1 teaspoon dried dill weed
1 teaspoon ground cinnamon
1 bay leaf
4 cups water, or enough to cover
1 bunch beets with greens - scrubbed, beets diced, and greens chopped
salt and ground black pepper to taste
1 cup sour cream

Steps:

Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 16 g, Cholesterol 68.8 mg, Fat 11 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 333.2 mg, Sugar 5.8 g

HEARTY HAM BORSCHT

Hearty Ham Borscht image

I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 meaty ham bone or 2 smoked ham hocks
6 cups water
2 cups cubed fully cooked ham
3 cups chopped cooked beets
1 can (14 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup frozen peas
1 cup chopped carrots
1 cup frozen cut green beans
1 medium onion, chopped
2 to 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
Sour cream, optional

Steps:

Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

HEARTY BORSCHT

Hearty Borscht image

This is a version of Borscht that my Mother's Polish family has made for many generations. I remember HATING this soup as a kid, but now that I am all grown up, I can't get enough of it! Funny how your tastes change! I have seen this soup done many different ways, but I prefer this recipe because of how hearty it is. I know...

Provided by Catherine Badowski

Categories Vegetable Soup

Time 3h

Number Of Ingredients 16

Ingredients

2 large cans chicken stock
1 can beef broth
1 can vegetable broth
2 parsnips (peeled and halved)
2 ribs celery
2 carrots (sliced)
1 whole chicken (quartered)
2 bunch fresh beets with stems
1 large onion
3 Tbsp butter
1/2 bag yukon gold potatoes
2 clove garlic
3-5 sprig(s) fresh dill
2 pinch fresh parsley
white vinegar (to taste)
sour cream (to taste... optional)

Steps:

1. Combine all stocks in large soup pot. Add chicken, carrots, celery, and parsnips. Bring to a low simmer until chicken is cooked, skimming the top of the soup to remove "foam" and blood. Chicken is done when juice from chicken runs clear when punctured with a fork. Remove cooked chicken and parsnips, discard.
2. While soup base is simmering, wash potatoes and boil with skins on in a separate pot. Potatoes are done when skins begin to crack and is somewhat tender to a fork. Strain and set aside to cool. Once cooled, peel skin (should pull away easily)and cut into 1 inch cubes. Add to soup base after chicken and parsnip have been removed.
3. Remove beet stems from beets (set aside) and boil beets until fork tender in another separate pot. Strain and let cool. Once cooled, remove outer layer of beet and slice into "small frech fries". Add to soup.
4. Saute chopped onion in small saute pan with 1 tbs. butter until tender, set aside.
5. Rinse beet leaves and stems, and chop into 1 inch pieces. In large saute pan, add remaining butter and cook until leaves are wilted and stem is tender.
6. Add onion, stem/leaf mixture, sliced garlic, fresh dill and parsley, salt and pepper to taste as well as the white vinegar to taste. Let soup slowly cool on stove to let flavors combine.
7. When ready to serve, add a dollop of sour cream and accompany with some rustic, fresh rye bread.

Tips:

Use fresh, seasonal vegetables: Fresh vegetables will give your borscht the best flavor. If you can, use vegetables that are grown locally and organically.
Don't overcook the vegetables: The vegetables in borscht should be tender but still have a little bit of bite to them. Overcooked vegetables will become mushy and lose their flavor.
Use a good quality beef broth: The beef broth is the base of the borscht, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
Add some sour cream and dill to the finished borscht: Sour cream and dill are traditional garnishes for borscht. They add a creamy richness and a fresh, herbaceous flavor to the soup.

Conclusion:

Borscht is a delicious and hearty soup that is perfect for a cold winter day. It's also a very versatile soup, so you can customize it to your own taste. Whether you like your borscht with beef, pork, or vegetables, there's a recipe out there for you. So next time you're looking for a hearty and flavorful soup, give borscht a try. You won't be disappointed.