Never Liked Borscht, But This Recipe Changed My Mind
This Borscht recipe will change the game. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 83% off and 3 months free.
► Become a Patron and support this channel! ❤️
► Andong on Instagram ????
► Borscht Recipe ????
800g beef shank
1 tsp salt
2 bay leaves
1/2 tsp peppercorns
1 tsp coriander seeds
2 all spice berries
3 dried shiitake mushrooms
5 slices ginger
2l water - adjust as needed
1 large onion, sliced
1 large carrot, grated
3 Tbsp olive oil
2 Tbsp tomato paste
2 beets, cooked
2 potatoes (waxy), grated
1/8 head of white cabbage, sliced thinly
150g kimchi, sliced
100g kimchi juice
1 tsp caraway powder (optional)
1 Tbsp sugar
1 Tbsp vinegar (optional)
bullion powder or msg to taste
salt to taste
1 garlic clove, grated
sour cream
dill
Hosted & performed by Andong
Edited by Andy Jamerson
Research & Production Support by Grace Phan-Nguyen
Spanish subtitles by Daniel González
00:00 Intro
00:54 How to Make Borscht Broth
04:43 Borscht History
06:46 What to Add to Borscht
12:04 Surfshark Sponsorship
13:18 Assembling the Borscht
14:42 Why is Borscht known to be red?
17:23 Plating and Tasting Borscht
Beef Borscht (beets are NOT the key)
Beef Borscht (beets are NOT the key)
Olia Hercules on Borscht:
Olia's books on Amazon:
Beef Stock (make at least 1 day ahead):
4 beef marrow bones, dried on paper towels
1.5 Lb (680g) beef shins or some other braising cut, dried on paper towels
Oil for browning the meat and bones
12 oz (355ml) belgian style beer (or water)
4 qt (4 liters) cold water
2 bay leaves
Rub the marrow bones with oil, place on a foil lined broiler safe dish and put under the broiler until brown. Flip and brown the other side.
Cut a few shallow slits into the outer membrane of the shins. Set a large pot (8qt) over high heat. Add a little oil. When the oil is hot, sprinkle the beef shins with salt and add to the pot in a single layer. Cook until brown. Flip and brown the other side. Add the browned marrow bones, beer, water, bay leaves, and the fat from the pan where you cooked the bones. Bring to a boil. Reduce the heat to low and simmer very gently uncovered for 2.5 hours or until the meat is fork tender. Remove the meat to a bowl, cover with a bit of stock so that it doesn’t dry out, and continue to cook the bones for another 1-4 hours (optional). Once the meat cools, remove any grizzle and put back in the stock. Refrigerate the meat. Cool the stock until warm. Remove the bones. Strain through a fine mesh strainer (I strain into a different pot, in which I plan to make the soup). Cool to room temp and refrigerate overnight.
Sofrito:
1 Lb (450g) shredded carrots
1 Lb (450g) diced yellow onions
2 minced garlic cloves
1 cup (200g) canned diced tomatoes
1 tsp pomegranate molasses or to taste (optional)
Olive oil as needed (5-6 Tbsp)
Set a large stainless steel skillet over medium heat. Add 3 Tbsp oil. When the oil is hot, add the carrots and a pinch of salt. Cook stirring occasionally until the carrots are soft and brown, about 15 min. Remove the carrots to a bowl. Add another 3 Tbsp oil and the onions. Season with salt and cook stirring occasionally until translucent and golden brown, about 15 minutes. Add the garlic and cook until aromatic, 1-2 minutes. Return the carrots to the pan. Add the tomatoes and cook stirring occasionally until all the juices are gone. Take off heat and season with pomegranate molasses and salt.
The soup:
14 oz (400g) beets, thoroughly washed
12 oz (350g) yukon gold potatoes, peeled and diced
5 oz (150g) carrots, cut into half circles (or quarter circles if they are huge)
12 oz (350g) green cabbage, shredded
Preheat the oven to 350F. Wrap the beets in foil and bake until tender, about 40-80 min depending on the size. Cool, peel, and grate.
Degrease the stock and bring to a simmer. Add the potatoes and salt to taste. Simmer gently for 10 minutes. Add the carrots and the cabbage. Simmer gently until the potatoes are very soft, 10-20 minutes. Add the beef from the stock, the beets, and the sofrito. At this point it might look more like a stew than a soup. Add enough water to get a soup consistency and bring to a simmer. Season carefully with salt and let sit off heat for at least 30 minutes.
Can be served immediately or cooled and refrigerated for 5 days.
Garnishes:
Sour cream (a must :)
Crispy Bacon, chopped up (optional)
Dill (optional)
Pour the soup into bowls. Top with sour cream and any other toppings.
For a truly luxurious version of this soup, use the recipe for my beer braised short ribs: and make the stock with leftover short ribs bones:
Support my channel
My cooking classes in the Boston area:
FACEBOOK:
TWITTER:
INSTAGRAM:
Borscht Soup Recipe- Martha Stewart
Martha Stewart and her mother make borscht soup with roasted beets, vegetable stock and sour cream.
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
---------------------------------------------------------------
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Borscht As Made By Andrew • Tasty
This is way more mushrooms than my mother would ever use. I got a little carried away.
If you want more of Tasty, check out our merch here:
Subscribe to Tasty:
About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Check out our website:
Shop the Tasty Kitchenware line:
Shop the Tasty Merch line:
Subscribe to Tasty Newsletters:
Credits:
MUSIC
Licensed via Audio Network
Traditional Russian Borscht Recipe | Ukraine Borsch soup with cabbage | Wilderness Cooking
Learn how to make authenic Traditional Russian Borscht Recipe with the chef master Tavakkul. This meal also, called Beet Cabbage Soup or Ukraine Borsch soup. Stay with Wilderness Cooking and get more cooking videos.
Ingredients:
- Cabbage
- Lamb meat
- Carrots
- Potatoes
- Onions
- Olive oil
- Tomato sauce
- Beets
- Bay leaf
************
You can like our Facebook page if you have a Facebook profile:
Visit our website:
************
-------------------------
ABOUT WILDERNESS COOKING:
Wilderness Cooking channel is all about doing charity work.
We cook a variety of delicious food together to make kids smile.
In our village we trying to make kids happy again.
-------------------------
A few ultimate-delicious recipes from my channel:
Creamy Mac & Cheese Recipe:
Pomegranate seeds salad recipe with green and potatoes:
Mashed potato recipe and best chicken cutlet:
Maggi Noodles Chicken Soup Recipe:
Oven-Baked French Fries:
Absolute Best Scrambled Eggs Ever:
Wilderness Grilled Lamb Chops with Garlic:
Cheetos potatoes chips:
Coca Cola Chicken Drumsticks:
Caucasian rice pilaf beef:
Healthy-easy Greens recipe with eggs:
Echter ukrainischer BORSCH! Rezept aus der Zentralukraine! Lecker und befriedigend!
Echter ukrainischer BORSCH! Rezept aus der Zentralukraine! Lecker und befriedigend! Borschtsch ist ein einzigartiges und köstliches Gericht, das jeden mit seinem Geschmack überraschen wird. Ukrainische Gerichte waren schon immer einfach und raffiniert. Ich mag sehr Ukrainisch, deshalb zeige ich dir heute das Rezept für Borschtsch. Ein leckeres Rezept für Borschtsch, sagten mir Leute aus der Ukraine. Ein schnelles Rezept für Borschtsch, jeder kann kochen, alles ist ganz einfach. einfaches Rezept Borschtsch wird Ihre Zeit nicht in Anspruch nehmen, und Sie müssen nach dem Kochen nicht viel Geschirr spülen. Wie man Borschtsch kocht, heute zeige ich dir das leckerste Rezept!
Rezept und Zutaten:
in 300 g Fleisch schneiden.
Braten Sie das Fleisch 3 Minuten lang bei starker Hitze an.
300 g Kohl schneiden.
1,5 Liter Wasser hinzufügen und 20 Minuten bei mittlerer Hitze kochen.
1 Zwiebel hacken.
1 Karotte raspeln.
2 Tomaten hacken.
in 300 g Rote Bete schneiden.
1 EL Olivenöl und 1 EL Essig 9 % bei mittlerer Hitze 5 Minuten köcheln lassen.
2 mittelgroße Kartoffeln in Würfel schneiden.
1 EL Zucker!, Salz, Pfeffer, Paprika und 2 Knoblauchzehen.
2 EL Tomatenmark und weitere 5 Minuten köcheln lassen.
200 g Bohnen aus der Dose und 30 Minuten garen!
Guten Appetit!
Danke
Freunde, wenn dir das Video gefallen hat, kannst du dem Kanal helfen:
???? Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Netzwerk + Rezept wird auf Ihrer Seite gespeichert!
???? BEWERTEN SIE DAS VIDEO! ???? - das ist angenehm für mich und wichtig für die Entwicklung des Kanals!
SCHREIBEN SIE EINEN KOMMENTAR oder zumindest ein Smiley. Es ist nicht schwer für dich, aber ich werde sehr glücklich sein!
Abonnieren Sie schnell lecker
@
Bereits abonniert? ▶ Schalten Sie den Klingelton ein ????, um Benachrichtigungen über neue Videos zu erhalten!
#schnell_lecker #rezept #