How To make Borsch
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 ts Salt (opt)
8 Beets for soup
2 sm Beets
2 c Green cabbage, shredded
2 lg Leeks, sliced
3 md Potatoes, cut into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)
Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Serves 10. Posted by Fred Peters.
How To make Borsch's Videos
The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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Borscht | F*ck war
Thank you for watching my video,
Borscht | F*ck war
In this video, I'll walk you through,
The authentic recipe of the Ukrainian famous soup the Borscht.
Ingredients
2 lb Bone in beef
2 lb bone in pork ribs
2 potatoes
1 carrot
1/2 cabbage
2 beets
1 onion
1/4 cup tomato sause
1 tbsp sugar
1 tbsp flour
Salt/Pepper
2 oz smoked pork belly
Vinegar
2 oz salted pork
2 garlic cloves
Fresh dill
Sour Cream
Cook meat (1 hour in pressure cooker, 2-3 hours in regular pot). Strain the broth. Fry beets for 3-4 min, sprinkle with vinegar (to save red color) add tomato sauce and cook until soft (7-8 min). Fry smoked pork belly to get fat from it. Set aside. Add onion and cook for few min, add carrots, cook 5 min, sprinkle with flour, cook few more min. Set aside. Add potatoes and meat to the broth and cook 10 min. Add cabbage and cook until potatoes are soft. Add carrot mixture, salted pork paste and beets. Salt/Pepper/Sugar/Vinegar to taste. Enjoy
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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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The History of Ukrainian Borshch
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Ingredients for the beet kvass
3-5 beets (very well scrubbed)
Lukewarm water
Salt (1-2 tbs per liter of water)
Optional:
1 tbs sugar
Parsley
Dill
Coriander seeds
Parsnip
Garlic
Dark Rye Bread
Ingredients for the borsch
1 head of cabbage
2 pounds (1kg) peeled beets
2-3 pounds (1+ kg) Pork Ribs with the bone
1/2 pound (225g) Salo (pork fat)
2 diced yellow onions
Smetana
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Kvass: By Samotny Wędrowiec - CC BY-SA 3.0,
Hogweed: CC BY-SA 3.0,
Borschchagivka: By Master.HD - Panoramic view [125° FOV, WNW-NE], CC BY 3.0,
Green Borscht: Off-shell, CC BY-SA 4.0 via Wikimedia Commons
#tastinghistory #UKRAINE #borsch
TRADITIONAL UKRAINIAN BORSCH RECIPE | AMAZING TASTE SOUP????
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EASY TO MAKE BORSCH (BORSCHT) SOUP WITH CHICKEN RECIPE | INTHEKITCHENWITHELISA
Hi lovelies, the colder seasons are starting and I would like to great them with a delicious bowl of some hearty homemade soup???? This soup is my favorite soup and I love its taste because it tastes like nothing else. After making this big pot of soup I had to go for seconds because it was so good???? If you have never made borsch (borscht) soup before then this recipe is perfect for you as it is very easy to make. The traditional soup is made with beef, but my version on the borsch (borscht) soup with chicken will definitely win over your heart..or should I say tummy???? You can find the recipe below???? Enjoy!????????
RECIPE
3 medium white onions
2 garlic cloves
10 black peppercorns
5 allspice peppercorns
5 laurel leaves
2 tsp salt
2 chicken thighs (with or without drumsticks)
6 medium potatoes
1/4 of white cabbage
2 beetroots pre-boiled and peeled
250g cherry tomatoes
some olive oil
extra salt as needed
ground black pepper
creme fraiche for serving
some fresh dill or parsley for serving
I removed the skin off the chicken before slicing it for the soup. If you dont like the fatty skin in your soup, you can also remove the skin.
Preparation instructions in the video. If you have any questions about the recipe please feel free to ask me in the comments.
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