Best 4 Mrs Kostyras Borscht Recipes
Borscht is a vibrant and hearty soup that is enjoyed across Eastern Europe and Russia. It is typically made with beets, cabbage, carrots, onions, and tomatoes, and can also include meat, fish, or mushrooms. This versatile soup can be served hot or cold, and is a delicious and nutritious meal any time of year.
This article features two delicious recipes for borscht: a traditional Ukrainian borscht and a vegetarian borscht. The traditional Ukrainian borscht is made with beef broth, while the vegetarian borscht uses vegetable broth. Both recipes are packed with flavor and nutrients, and are sure to warm you up on a cold day.
In addition to the two main borscht recipes, this article also includes a recipe for pampushky, which are Ukrainian garlic bread rolls that are traditionally served with borscht. These soft and fluffy rolls are the perfect accompaniment to a bowl of hot borscht.
Whether you are looking for a traditional Ukrainian borscht, a vegetarian borscht, or simply want to try something new, this article has the perfect recipe for you.
BORSCHT
This delicious recipe is courtesy of Mrs. Kostyra.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 8 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Place beets on a piece of parchment paper-lined aluminum foil. Sprinkle with salt and pepper. Fold foil and parchment up to enclose beets. Place on a small baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel and coarsely grate; set aside.
- Soak the mushrooms in the water for 30 minutes. Drain through a fine mesh sieve; reserving liquid. Coarsely chop mushrooms; set aside.
- In a medium stockpot, combine the stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Add enough lemon juice or citric acid until you've reached your desired flavor. Cook until slightly thickened, about 2 minutes. Refrigerate until cooled, up to overnight. Serve with a dollop of sour cream and garnish with dill.
MRS. KOSTYRA'S BORSCHT
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
- Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
- In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
- Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.
MRS. KOSTYRA'S MAC AND CHEESE
Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
- Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
- Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
- Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.
MRS. KOSTYRA'S VEGETABLE STOCK
This great recipe is courtesy of Mrs. Kostyra.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Combine the carrots, celery, onion, leek, tomato, fennel, peppercorns, garlic, parsley, thyme, and water in a medium stockpot. Bring to a boil. Reduce to a simmer and cook for 45 minutes. Strain through a fine mesh sieve, discarding solids.
Tips:
- For a richer flavor, use a combination of beef and pork broth.
- Don't be afraid to add more vegetables. Some good additions include carrots, celery, and parsnips.
- If you don't have any fresh dill, you can use dried dill instead. Just add it at the end of cooking.
- Serve borscht with a dollop of sour cream and some rye bread.
Conclusion:
Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give borscht a try.
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