Best 2 Traditional Russian Borscht Recipes
**Traditional Russian Borscht: A Culinary Symphony of Flavors**
Borscht, a traditional Russian soup, is a symphony of flavors that has captivated taste buds for centuries. This vibrant dish, often served with a dollop of sour cream and a sprinkling of fresh herbs, is a staple in many Russian households. Its rich, hearty broth, brimming with 鮮豔的蔬菜, tender meat, and a medley of spices, makes it a comforting and satisfying meal.
This article presents a collection of traditional Russian borscht recipes, each offering unique variations on this classic dish. From the classic beef borscht, with its robust flavor and tender chunks of beef, to the vegetarian borscht, a vibrant and flavorful meatless option, these recipes cater to diverse dietary preferences.
**Recipes in this article:**
* Classic Beef Borscht: This timeless recipe forms the foundation of traditional Russian borscht. Beef broth, 鮮豔的蔬菜, and tender pieces of beef come together in a harmonious blend of flavors.
* Vegetarian Borscht: For those who prefer a meatless option, this vegetarian borscht is a delightful choice. With its vibrant red color and medley of 鮮豔的蔬菜, it offers a symphony of flavors without compromising on taste or satisfaction.
* Ukrainian Borscht: This variation of borscht originates from Ukraine and is known for its inclusion of flavorful kielbasa sausage. The kielbasa adds a smoky, savory dimension to the soup, creating a hearty and satisfying meal.
* Cabbage Borscht: This simple yet hearty borscht showcases the natural sweetness of cabbage. With its tender cabbage leaves, 鮮豔的蔬菜, and a rich broth, it's a comforting and nourishing dish.
* Beetroot Borscht: This vibrant and colorful borscht is a celebration of the humble beetroot. The earthy sweetness of the beetroot, combined with the tangy sour cream and fresh herbs, creates a unique and unforgettable taste experience.
Whether you're a seasoned cook or a novice in the kitchen, these traditional Russian borscht recipes will guide you in creating a delicious and authentic meal that will warm your heart and soul.
TRADITIONAL RUSSIAN BORSCHT.
Steps:
- Bring the stock to a simmer. Cut the beef shanks into bite size pieces and add to the stock along with the shank bones. Add the peeled potatoes, the bay leaves and a pinch of salt. Cover and let simmer for 1 hour before you start cooking the remaining ingredients. Warm about 3 tbsp of oil in a large, deep skillet, add the shredded beets and saute on medium heat for about 10 minutes. Add to the soup. Add some more oil to the skillet and add the onions. Saute for about 3 minutes, then add the carrots and saute, stirring, for another 15 minutes or so. Remove the potatoes from the soup and transfer to the skillet with the onions and carrots. Mash the potatoes coarsely with a fork. Add half of the strained tomatoes, stir, cover, reduce the heat and let simmer for 20 minutes. After that, add to the soup along with the rest of the strained tomatoes. Wipe the skillet, add more oil and saute the bell pepper until slightly softened, add to the borscht. Add the shredded cabbage and the pickled cabbage juice to the borscht. Stir and, if too thick, thin out with boiling water or meat stock. Adjust the salt and season with pepper; also, check for acidity and if necessary, add more pickle juice. Cover and let simmer for 10 more minutes. Warm the oven slightly and turn off the heat. Take the borscht off heat and stir in pressed garlic and herbs. Cover and place in the warm oven for at least 45 minutes, or, optimally, for 2 hours. Rewarm gently before serving. Serve garnished with sour cream, black rye and additional pressed garlic.
RUSSIAN BORSCH - OLD TRADITIONAL RECIPE (BORSCHT)
Steps:
- We will start with the broth. Fill the pot half way with water and put over high heat. Wash the chicken with all the giblets and throw it in the pot. Peel 1 carrot and 1 onion, cut them into 3-4 pieces and throw in a pot along with the bay leaves and peppercorns. Salt. As soon as the water boils, set temperature to med-low so that the broth simmers. In 15 minutes collect all the scum. Some prefer to change the water at this stage (pour out the old water and fill up the pot with clean water, you will get a cleaner broth). I prefer to leave the water and just collect all the scum, as I think that it makes a much tastier broth. The broth will simmer for a total of 1-1.5 hours, during which you will prepare the rest of the ingredients. To read step by step recipe with photos of the whole process, follow this link - http://ruslankuznetsov.livejournal.com/75850.html
Tips:
- To make a rich and flavorful broth, use a combination of beef and pork bones, along with vegetables like carrots, celery, and onions.
- Add a variety of vegetables to your borscht, such as beets, potatoes, carrots, cabbage, and tomatoes.
- Use fresh dill and parsley to add a bright, herbaceous flavor to the soup.
- Serve borscht with a dollop of sour cream and a slice of rye bread.
Conclusion:
Traditional Russian borscht is a hearty, flavorful soup that is perfect for a cold winter day. It is made with a variety of vegetables, meat, and herbs, and is served with a dollop of sour cream and a slice of rye bread. With its unique flavor and colorful appearance, borscht is a beloved dish in Russia and many other countries around the world. Whether you are a seasoned cook or a beginner, I encourage you to try making this delicious soup at home.
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