Best 4 Moms Sauerkraut Borscht Recipes
Borscht is a traditional Ukrainian soup that is widely enjoyed across Eastern Europe and beyond. This hearty and vibrant soup is typically made with beets, cabbage, and a variety of vegetables, and is often served with a dollop of sour cream or yogurt. The tangy flavor of the beets and the sweetness of the cabbage combine to create a unique and delicious taste that is sure to warm you up on a cold day. In this article, we will explore two variations of this classic dish: Mom's Sauerkraut Borscht and a Vegetarian Borscht. Both recipes offer their own unique take on this beloved soup, ensuring that there is something for everyone to enjoy. So gather your ingredients and let's get started on creating a delicious and comforting bowl of borscht!
Let's cook with our recipes!
MOM'S SAUERKRAUT BORSCHT
Another of my mom's borscht recipes, and a favourite with our family. It is tangy, spicy and served with warm buns, a great hearty meal.
Provided by valandsnoopy
Categories Low Protein
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.
TRADITIONAL RUSSIAN BORSCHT
Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.
Provided by Sommer Clary
Categories Stew
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.
Nutrition Facts : Calories 442.2, Fat 26.9, SaturatedFat 9.6, Cholesterol 91.3, Sodium 1009.8, Carbohydrate 19.7, Fiber 3.7, Sugar 6.6, Protein 30.1
AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT
This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).
Provided by AniSarit
Categories Vegetable
Time 2h30m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
- Remove all froth that comes up from the meat.
- Continue to boil on med-high until no more froth comes up.
- Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
- Fill with water, cover partially with lid, and let cook for 90min.
- After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
- You can add the rice and/or potatoes at this point, if you like.
- Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
- The soup is great on day 1, but tastes much better on days 2-3.
- Enjoy the soup while it's very hot.
MOM'S BORSCHT
This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well.
Provided by Lazarus
Categories Clear Soup
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
- Add remaining ingredients to dutch oven, then add beef/onion mixture.
- Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.
Tips:
- Use a good quality sauerkraut. Look for one that is naturally fermented and has a tangy, slightly sour flavor.
- If you don't have any fresh dill, you can use 1 teaspoon of dried dill.
- If you want a thicker borscht, add 1/2 cup of cooked barley or rice.
- Serve borscht with a dollop of sour cream and a sprinkle of fresh dill.
Conclusion:
Mom's Sauerkraut Borscht is a hearty, flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover sauerkraut. This recipe is easy to follow and can be tailored to your own taste. Whether you like your borscht thick or thin, sour or sweet, this recipe is sure to please.
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