Best 2 Kyeras Hearty Beef Borscht Recipes

**Discover the Comforting Delights of Beef Borscht: Explore a Trio of Authentic Recipes**

Embark on a culinary journey to Eastern Europe with our exploration of beef borscht, a hearty and flavorful soup deeply rooted in Ukrainian and Russian traditions. This article presents a collection of three distinct borscht recipes, each showcasing unique regional variations and culinary influences. Immerse yourself in the vibrant flavors and aromas of this classic dish, perfect for warming up on a chilly day or gathering friends and family around the table. From the classic Ukrainian recipe featuring tender beef, tangy beets, and a medley of vegetables, to the unique Polish version with the addition of savory sausage and a hint of horseradish, and the delightful vegetarian alternative bursting with a symphony of roasted vegetables, there's a borscht recipe for every palate. Get ready to savor the richness of this beloved soup, and let the distinctive flavors of beef, beets, and a symphony of vegetables dance on your taste buds.

Here are our top 2 tried and tested recipes!

BEEF BORSCHT

Beef Borscht image

Provided by Food Network

Categories main-dish

Time 3h5m

Yield 10 servings

Number Of Ingredients 19

Ingredients

1/2 pound bacon, diced
1 pound lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dill seeds
2 bay leaves
3 tablespoons red wine vinegar, plus more to taste
2 quarts water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds red beets, greens tops removed, roasted and grated
1 tablespoon vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill

Steps:

Preheat oven to 350 degrees F.
Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

MEATY UKRAINIAN BORSCHT

Meaty Ukrainian Borscht image

Categories Soup/Stew Garlic Potato Beef Rib Beet Parsnip Turnip Winter Connecticut

Yield Serves 6 to 8

Number Of Ingredients 21

Ingredients

2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste
3/4-1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley

Steps:

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

Tips:

Use a variety of vegetables to add flavor and nutrition to your borscht. Some good options include beets, carrots, potatoes, cabbage, and onions.
If you don't have any beef broth on hand, you can use chicken broth or vegetable broth instead.
To make your borscht even more hearty, add some cooked meat, such as beef, pork, or chicken.
Serve borscht with a dollop of sour cream and some fresh dill for a delicious and satisfying meal.
If you want a vegetarian version of borscht, omit the meat and add more vegetables.
Borscht can be made ahead of time and reheated when you're ready to serve it.

Conclusion:

KyeRa's hearty beef borscht is a delicious and nutritious soup that is perfect for a cold winter day. The beef broth, vegetables, and beets give this soup a rich and flavorful taste. The sour cream and dill add the perfect finishing touch. This soup is sure to warm you up and fill you up.