Best 4 Olgas Borscht Beet Soup Recipes
Borscht, a vibrant and hearty soup, is a culinary treasure that has captivated taste buds for centuries. Originating from the regions of Ukraine, Russia, and Poland, this delightful dish has become a staple in kitchens across the globe. Our comprehensive guide presents a diverse collection of borscht recipes, each offering a unique twist on this classic soup.
Olga's Classic Borscht, a timeless recipe passed down through generations, forms the heart of our exploration. This traditional Ukrainian borscht features a rich, flavorful broth brimming with tender beets, cabbage, carrots, and potatoes. The addition of garlic, dill, and sour cream adds layers of complexity, creating a symphony of flavors that warm the soul.
For those seeking a vegetarian delight, our Vegetarian Borscht offers a vibrant alternative. This plant-based version retains the essence of borscht while showcasing the natural sweetness of vegetables. With a colorful array of beets, carrots, celery, and cabbage, this soup is a feast for the eyes and a delight for the palate.
If you're short on time, our Quick and Easy Borscht comes to the rescue. This simplified recipe uses pre-cooked beets and pantry staples, making it a hassle-free option for busy weeknights. Despite its simplicity, this borscht delivers on taste, with a satisfying broth and tender vegetables.
For a taste of innovation, our Green Borscht takes a refreshing turn with its vibrant green color. This unique soup features sorrel, a tangy herb that imparts a delightful sourness. Combined with sorrel, spinach, and fresh dill, this borscht offers a light and herbaceous experience.
Finally, our Beetroot Soup with Goat Cheese rounds out our borscht journey with a creamy and elegant twist. This recipe showcases the earthy sweetness of beets, complemented by the tanginess of goat cheese. With its velvety texture and sophisticated flavors, this soup is perfect for a special occasion or a cozy dinner party.
No matter your preferences, our collection of borscht recipes has something for every palate. From the classic Ukrainian borscht to creative variations, these recipes will transport you to the heart of Eastern European culinary traditions.
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
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GOLDEN BEET SOUP
Steps:
- Heat the oil in a dutch oven or a heavy bottomed large pot. Add the leeks, season with salt and cook for about 3 minutes, until they are tender.
- Add the carrots, celery and garlic. Season with salt and pepper and cook for another 3-5 minutes, until the carrots have softened.
- Add the beets, season with salt and pepper, cook for another 3-5 minutes, until they are starting to soften. Pour in 1 cup of chicken broth, bring to a boil, reduce to a simmer and cook, covered for 10-15 minutes, until the beets have softened even more. Since they take a lot longer than the potatoes to cook through, this will give them a head start in cooking, so they finish cooking at the same time. The broth should mostly become absorbed by all the vegetables.
- Pour in the remaining 5 cups of broth and the water. Adjust the amount of water depending on how thick/thin you like your soup to be. Bring to a boil.
- Add the potatoes, reduce to a simmer and cook the soup for about 5-7 minutes.
- Add the bell pepper and continue cooking just until the potatoes and beets are both cooked through.
- Add the zucchini and cook for 3-5 minutes.
- Garnish the soup with fresh herbs. You can also serve the soup with sour cream, just like traditional Borsch. If you're not serving the soup with sour cream, it might be a good idea to add a Tablespoon or two of freshly squeezed lemon juice at the end, for a bright note of acidity.
- Leftovers reheat really well, so make sure to make a big pot and you can enjoy it two days in a row, or make it in advance for a a convenient and very nutritious meal to serve to your family or guests.
OLGA'S BORSCHT (BEET SOUP)
Steps:
- Heat oil in a stock pot over medium-high heat. Add cabbage, carrots, potatoes, onion and garlic, and cook for 5 minutes or until vegetables are beginning to soften, stirring often. Add vegetable stock, tomatoes and juice, beets, beet tops, salt, cloves, bay leaf and sugar. Bring to a quick simmer, reduce heat to low, cover and simmer gently for 45-60 minutes, stirring occasionally, until beets are very tender. Remove from heat and discard bay leaf. Using caution, puree 3 cups of soup in a blender until smooth, 1 cup at at time, placing puree in a separate bowl. Add puree to remaining soup in pot and stir well to incorporate. Reheat soup just until steaming hot and do not allow to boil. Remove from heat, add dill, lemon juice/zest, salt and pepper to taste, and stir well to blend. Ladle soup into warmed bowls, top with a generous dollop of sour cream sprinkled with dill and lemon zest. Notes: - recipe may be easily halved - soup freezes well and keeps 3 months - fresh spinach may be used in lieu of beet tops - requires considerable chopping time, so best to prep all veggies prior to beginning cooking process
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your borscht.
- Don't overcook the beets. They should be tender but still have a bit of a bite to them.
- Use a good quality beef broth. This will also add a lot of flavor to the soup.
- Add the vegetables in stages. This will help to ensure that they all cook evenly.
- Season the soup to taste. Add salt, pepper, and other spices as desired.
- Serve the soup with a dollop of sour cream and some fresh herbs. This will add a nice finishing touch to the dish.
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 taste. Whether you like it simple or loaded with vegetables, there is a borscht recipe out there for everyone. So next time you're looking for a satisfying and flavorful soup, give borscht a try.
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