Best 4 Red Onion Borscht Recipes

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

RED ONION BORSCHT

Steps:

• Melt butter in a large pot, add onions, beets and vinegar.
• Cook vegetables over low heat, 25-30 minutes or until soft.
• Add flour, cook and stir 1-2 minutes until flour is incorporated.
• Remove pot from heat, gradually add broth while stirring.
• Return pot to stove, increase heat to medium high and bring to a boil.
• Reduce heat, simmer 10 minutes, add port and season with salt and pepper.
• Ladle into soup bowls and top with sour cream and chives.

RUSSIAN CABBAGE BORSCHT

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

RED ONION BORSCHT

Steps:

• Heat the oil in a 5-6 qt pan over medium heat; add onions, vinegar, beets. Cook, stirring often until onions are soft but not brown (25-30 minutes). Add the flour and stir over heat until bubbly. Remove from heat and slowly stir in broth. Return pan to heat stir in wine or port while heating to a boil, stirring occasionaly. Once boiling, reduce to a simmer for 10 minutes. Season with salt and pepper, and serve with sour cream or plain yogurt. Voila. Serves 8.