One Pot Hong Kong Borscht Soup 港式羅宋湯 Pressure- Multi-Cooker Beef Shin Stew • Instantpot
Hong Kong Style Russian Borscht Soup is a perfect soup idea for your Christmas party or winter night dinner. All the ingredients used in this recipes are easy to source and you can easily dump everything together in a single pot to cook (technically). This is also a very comforting meal on its own. Just make this Borscht soup and get some baguette and your meal is set.
See the ingredient list below for your easy reference.
We hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 7 - 8 pax
500g beef shin
1 red onion - chopped
1 bulb garlic - light smashed and remove skin
175g celery
200g carrots
250g potatoes
3 tomatoes - cut into wedges
2 teaspoon salt
1 tablespoon grounded black pepper
1 tablespoon Italian herbs
1.2L chicken stock
200g tomato paste
3 bay leaves
399g round cabbage
1 teaspoon salt
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Feed Me Bubbe Episode #18 Cold Beet Borscht Closed Captioned by Project ReadOn
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See the full recipe on feedmebubbe.com
Episode Summary :
A cold soup that revitalizes the mind, body and soul.
Show Notes:
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The show opens up with a dedication in the memory of Jon Honig by his grandson Jeffrey Honig.
Today Bubbe tells us we are going to make a summer soup. Have to make it good and make it fast.
She looked into her cabinet and found cold beets. Well she is going to make it simple and good and we will have something good in minutes.
Bubbe drains out the liquid from the beets and shows us all of her beets and the grating of the beets.
If you want the recipe make sure to go onto our website feedmebubbe.com and click on the recipe link.
Moving on Bubbe takes the grated beets and places them into her saucepan.
She goes over to the stove and places the saucepan on the range and brings it all to a boil.
Yiddish Word of the Day time and todays Yiddish word is. well its a long beautiful poem appropriately called I got was Words Bubbe is not really sure who it is by, but still it is one poem you have to hear Bubbe read to you to get the full emotions from it.
Avrom of course wants one word and asks Bubbe, so wait whats the word of the day? Good question Avrom. Bubbe responds POEME which in English is poem. Avrom sums it up so poems poeme
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Back to the Cold Beet Borscht. Its been sizzling in the pot and all of these ingredients are being added in. You can just see the aroma. Make sure to place the cover on the pot.
So then you take it out after it being boiled so much but this is not hot beet Borscht, oh no this is Cold Beet Borscht. So being Cold Beet Borscht it needs to be placed in the refrigerator.
Bubbe then shows off how you can put in a potatoe and cream with cucumbers and all kinds of other tricks.
During the credits, Paula calls and tells us how much she enjoys the show. If you want to be on the show during the credits 646-248-6978. Bubbe loves hearing from you and she even cant believe all the calls and emails that you have been getting.
The team has been really busy with the High Holy days approaching along with personal business but we are doing our best to continue updating everything, getting new episodes out, and other fun and cool surprises that you are sure to love.
Make sure to sign up for our newsletter to get all the inside scoops and direct notice of when a new episode is available for your viewing pleasure.
Til next time.
Unbelievable! ???? Pour beetroot juice into boiling milk! Why haven't I done it before?
Unbelievable! ???? Pour beetroot juice into boiling milk! Why haven't I done it before?
These are two unbelievable beetroot recipes! You need to try them!
Pour beetroot juice into boiling milk and you will get wonderful cheese. You will learn how to make cheese at home. The second beetroot recipe is for weightloss easy and fast.
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Ukrainian Borshch with pork ribs | Ukrainian cuisine | Ievgen Klopotenko
Hello dears and welcome to my freshly-made YouTube Channel. My name is Ievgen Klopotenko and I’m Ukrainian chef.
This is my debut video and it’s about Borshch. I’ll teach you how to cook mouth watering red Borshch with pork ribs. It’s got extremely wonderful flavor, and has even twice as good taste. Ukrainian soul lives in Ukrainian Borshch and I want you to fill it fully. You’ll definitely like it! Enjoy this video and food.
Іngredients
400-500g pork ribs
2 beets
2 tomatoes
¼ Celery root
¼ Cabbage
3-4 medium potatoes
1 carrot
1 onion
1-2 smoked pears
2 bay leaves
3 peas of allspice
1 bulb of garlic
1 bell pepper
200 ml of tomato juice
30 g of butter
2 tbsp tomato paste
3 liters of water
salt to taste
How to cook Borshch
Preheat the oven to 200 C. Put pork ribs on the baking dish and bake them within 30 min. Wash the celery root, but don’t peel it. Take the carrot and cut both of them in medium pieces.
Put baked pork ribs in a pot and pour 3 liters of water there. Add cutted celery root and carrot together with the not peeled onion half. Bring the pot to a boiling condition. After that, make a medium fire and continue boiling for 30min.
The heart of the borshch are pre roasted vegetables. Dice a bell pepper, and do the same with tomatoes and the onion. Place the butter on a saucepan and add vegetables. Cook them over a moderate heat to soften vegetables, after that add two tbsp of tomato paste, reduce the heat and keep on stewing them for 5-7 minutes. Also grate a beet and put it in the saucepan too and stew them all together for 3-4 more minutes.
Cut a garlic bulb in a half and add it to the pot. Shred the cabbage and put it aside, we will add it later.
We need a beet juice, so take the second beet and squeeze all juices out of that boy. If you don’t have a juice squeezer, you can grate a beet and squeeze it through the sieve. Then add the juice together with allspice, bay leaves and several pinches of salt (to your taste).
You can also add canned beans, if you want so. It is an optional upgrade.
Put smoked pears in a pot. They will make your dish smell smoky.
Congratulations, out borscht is almost ready. Now you can add a shredded cabbage and within five minutes you can put the pot aside the heat. Give borscht the rest. It deserves it. Wait for 30 minutes.
Serve the borscht together with a spoon of sour cream and chopped dill. Put the rest of the borshch in a fridge and remember that it tastes better the next day.
#IevgenKlopotenko #Klopotenko #Borscht #ChefFromUkraine #Ukraine #Recipe #Food #UkrainianDishes #borshch
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Cold Beetroot Soup recipe | Pink soup | Kefir soup recipe | Lithuanian cold beet soup
Cold Beetroot Soup recipe | Pink soup | Kefir soup recipe | Lithuanian cold beet soup
This is a super easy, quick, cheap, healthy, soo refreshing soup recipe, which is perfect for hot summer days. But even during the winter, you want to be reminded what summer tastes like – this soup recipe is for you. We chose to garnish with new potato wedges.
Ingredients are very few and basic. Optionally, you could add some sugar and citric acid to enhance the flavours. You can also choose garnish according to your likes: it could be mash potatoes, crispy potato wedges, boiled potatoes, fries.
INGREDIENTS for Lithuanian Cold beetroot soup
• 500 g jar of pickled beetroots;
• 1 l kefir; (Kefir soup Recipe)
• 1 medium size cucumber;
• 2-3 spring onions;
• Hard boiled eggs;
• 3 tsp salt (or to taste);
• Chopped fresh dill;
• 10 New potatoes;
• 4 tsp olive oil;
• 1 tsp salt, 1 tsp black pepper, 2 tsp Italian herbs to season potatoes;
PROCESS for Pink soup
1. Pre-boil potatoes for approx. 15 mins and boil eggs;
2. Cut them into wedges, add olive oil, salt, pepper, Italian herbs and put in the oven to crisp – 200 degrees, 15 mins (last 5 mins on grill setting);
3. While potatoes are in oven, we can prepare soup: cucumber, beetroots, spring onions, salt, pepper, kefir, dill into a large bowl and mix.
4. ** Optionally you could add some sugar and citric acid to enhance flavours;
5. Garnish with boiled eggs and potatoes;
6. ENJOY!
#ColdBeetrootSouprecipe #Pinksoup #Kefirsouprecipe #Lithuaniancoldbeetsoup
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How to Make Sweet & Tangy Beet Jam | In The Kitchen With
Food52 Resident Carolina Gelen is back to share a versatile beet jam that works for both savory and sweet recipes alike. Beets are high in natural sugars and give the vegetable its sweetness under the earthy notes. Use with morning yogurt, cheese sandwiches, peanut butter toast, meat marinade, and even ice cream! GET THE RECIPE ►►
Also featured in this video
Food52 x Dansk Købenstyle Saucepan:
Five Two Bench Scraper:
Five Two Silicone Spoon Set:
PREP TIME: 15 minutes
COOK TIME: 50 minutes
MAKES: 2 cups
INGREDIENTS
6 small (350 to 400 grams) beets, preferably organic
1 cup (198 grams) granulated sugar
2 tablespoons finely grated orange zest (from 1 to 2 oranges)
1/2 teaspoon kosher salt
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice, plus more as needed
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#beetjam #beetrootjam #beetcocktail