Borscht Soup Recipe- Martha Stewart
Martha Stewart and her mother make borscht soup with roasted beets, vegetable stock and sour cream.
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The BEST Borscht recipe I Russian red soup with beet
Today, we're going to cook traditional Russian beet soup Borscht with tender meat and flavor vegetables. This delicious soup is hearty, warming and perfect anytime of year!
Try to cook it and enjoy!
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Ingredients.
For the broth:
Meat (beef/pork/chicken...) 800 g,
Water 4 liters,
Onion 1 pcs,
Carrot 1 pcs,
Allspice 10-12 pcs,
Bay leaf 3-5 pcs.
For the soup:
Beet 350-400 g,
Onion 150 g,
Carrot 200 g,
Garlic 20 g,
Potato300 g,
Tomato paste 50 g,
Sugar 1 tbsp,
Vinegar 1 tbsp,
Ground pepper and salt to your taste.
Borscht/Borsch/My Family Recipe! The best one you ever tried!
Borscht or Borsch is a staple dish in Russia, Ukraine and some Eastern European countries. Every family would have their secret recipe.
So today, I am sharing my family recipe.
For Beef stock will need: some bones: I am using beef bone marrow bones, some gelatin meat: I am using ox tails, and some lean meat: I am using top sirloin.
To make your beef stock flavorful you will need:
1 onion
1 carrot,
1 parsnip
1 celery stalk
some parsley and dry spices like: bay leaves, coriander seeds and black peppercorns.
Also, some salt and pepper to taste and one dry chilly pepper.
For Borscht you will need:
3 medium size beets( with beet greens)
4 medium size potatoes
2 medium size carrots
1 parsnip
2 cloves of garlic
1 head of green cabbage
celery greens
1 bunch of parsley
1 bunch of dill
2 tbsp white vinegar
To serve you will need:
2 cloves of garlic
fresh dill
sour cream
Method:
In a large stock pot add all your meat and vegetables for the stock( you don't need to peel them, since they are going to be discarded after the stock is done).
Add spices.
Add cold water to cover stock size ¾ of a way.
Set to boil.
Right before boiling process have started collect and discard the foam that appeared on the top.
Leave to simmer for about an hour.
Peel beats.
After one hour simmering time, take out bone marrow bones and you can enjoy them with just a sprinkle of salt or spread it on toast.
Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes).
Take out the meat and beets, set aside to cool.
Strain beef stock and return to pot.
Set on slow simmer.
Add grated carrots and grated parsnip, cook for 10 minutes.
Add chopped beet greens and chopped beet stalks.
Add cubed potatoes and cook for 10 minutes.
Add chopped cabbage and cubed meat. Cook until cabbage is just al dente.
Grate beets, add chopped garlic and vinegar.
Add to soup along with fresh herbs,
Turn off the heat and close the lid.
Let sit for 10 minutes.
Enjoy Borscht with chopped garlic, fresh dill and sour cream.
Serve it with Russian black bread.
Thank you for watching!
Please like and subscribe!
I will see you soon!
Nastassja:)
Classic Red Borscht | Borsch Recipe (Beet Soup) - Natasha's Kitchen
This is a classic Ukrainian Borscht Recipe, just like Mom used to make. I love the deep ruby color of this borsch; so healthy and nutritious. Dinner is served!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients For Borscht (борщ) Soup:
►3 medium beets peeled and grated
►4 Tbsp olive oil divided
►4 cups reduced-sodium chicken broth + 6 cups water
►3 medium Yukon potatoes peeled and sliced into bite-sized pieces
For Borsch Zazharka (Mirepoix):
►2 celery ribs trimmed and finely chopped
►2 carrots peeled and grated
►1 small red bell pepper finely chopped, optional
►1 medium onion finely chopped
►4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Borscht Flavorings:
►1 can white cannellini beans with their juice
►2 bay leaves
►2-3 Tbsp white vinegar or to taste
►1 tsp sea salt or to taste
►1/4 tsp black pepper freshly ground
►1 large garlic clove pressed
►3 Tbsp chopped dill
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AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | my grandma's beet soup
Today I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
12 cups water, beef or vegetable broth/stock
5 cups green or red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
2 tbsp olive oil
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
6 oz can tomato paste low sodium
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving
????Printable recipe
►DIRECTIONS:
1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
6. Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
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⏰TIMESTAMPS:
00:00 Intro
00:38 Chop vegetables
01:35 Make zazharka
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test
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Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me
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How to make Ukrainian Borscht Recipe (Family Beet Soup Recipe)
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Ingredient List:
2.0 Liters of Water/ 8 Cups of Water
1 Pound of Beef Shin Bones (or Soup Bones)
4 medium potatoes (We used Yellow Butter Potatoes)
1 1/2 cups of celery ribs
1 big bell pepper / 2 1/2 cup chopped (Any Color)
2 cups of matchstick cut carrots
3 cups of shredded Beets / two 15 oz cans of whole beets (with the juice)
4 cups of shredded cabbage/ half a head of cabbage
1can of dark red kidney bean/ 15.5 oz can
1 bay leaf
1 tablespoon salt
1 teaspoon of pepper
1 teaspoon of garlic powder
3 tablespoons of ajvar (Eggplant and Pepper Spread)
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ajvar (Eggplant and Pepper Spread):
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