Best 2 Veselkas Famous Borscht Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Borscht, a vibrant and flavorful soup, is a culinary masterpiece that has captivated taste buds for centuries. Originating from Ukraine, this hearty dish has found a special place in the hearts of food enthusiasts worldwide. With variations spanning different regions and cultures, borscht boasts a diverse range of recipes that cater to various preferences. Whether you prefer a traditional Ukrainian borscht brimming with beets, cabbage, and meat, or a lighter vegetarian version bursting with colorful vegetables, there's a borscht recipe that will tantalize your taste buds. In this article, we'll embark on a culinary journey and explore the delectable world of borscht, providing you with step-by-step instructions for creating mouthwatering variations of this classic soup. From the traditional Ukrainian recipe to a delightful vegan alternative, we've got you covered. So, put on your apron, gather your ingredients, and let's dive into the wonderful world of borscht!

Here are our top 2 tried and tested recipes!

VESELKA'S FAMOUS BORSCHT



Veselka's Famous Borscht image

In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.

Provided by Tom Birchard

Categories     Beet     Summer     Fall     Appetizer     Dinner     Celery     Cabbage     Potato     Pork     Wheat/Gluten-Free

Yield 8 first course, or 4-6 main course servings

Number Of Ingredients 13

3 pounds (10 to 12) small beets, scrubbed thoroughly but not peeled
9 tablespoons white vinegar
One 2-pound boneless pork butt, halved
8 cups beef, chicken, or vegetable stock
1 bay leaf
1 teaspoon whole allspice berries
1 tablespoon whole black peppercorns
3 large carrots, peeled and sliced
3 large celery stalks, sliced
1 small head of green cabbage (about ¾ to 1 pound), shredded (about 4 cups)
2 medium Idaho potatoes, peeled and cut into ½-inch dice
One 15-ounce can lima beans, drained and rinsed
Salt

Steps:

  • To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
  • Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
  • Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
  • Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
  • When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
  • To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
  • To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
  • To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

WINTER BORSCHT



Winter Borscht image

Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn bright red in a bowl of this Christmas borscht served during Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the meal from Dec. 24 to Jan. 6.

Provided by Julia Moskin

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds beets, trimmed and scrubbed (do not peel)
3/4 cup white vinegar
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
4 cups chicken or vegetable stock
2 bay leaves
5 whole allspice berries
1 tablespoon sugar, more to taste
1 garlic clove, minced
1 1/2 teaspoons freshly ground black pepper
Salt
Mushroom and onion dumplings (vushka) (optional, see recipe)
Chopped dill, for garnish

Steps:

  • Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
  • Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
  • Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 653 milligrams, Sugar 12 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your borscht.
  • Don't be afraid to adjust the recipe to your taste. If you like your borscht more sour, add more vinegar or lemon juice. If you like it more sweet, add more sugar or honey.
  • Serve borscht with your favorite toppings. Some popular options include sour cream, dill, and rye bread.
  • Borscht can be made ahead of time and reheated. This makes it a great option for busy weeknights.
  • Borscht is a versatile dish that can be enjoyed hot or cold. It's also a great way to use up leftover vegetables.

Conclusion:

Veselka's Famous Borscht is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

Related Topics