Easy Beet Soup Recipe - How to Make Barszcz
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INGREDIENTS
* 2-3 beets (1kg /2lbs)
* 10g dried porcini mushrooms
* 6 cups vegetable or meat stock
* 1 bay leaf
* peppercorns
* salt
* sugar
* apple cider vinegar
METHOD
Preheat the oven to 350F (175C). Scrub beets thoroughly, then wrap them loosely in aluminum foil.
Place the wrapped beets on a rimmed baking sheet to catch drips. Roast for about an hour.
Rehydrate dried porcini mushrooms by soaking them in water for a few hours. You could also do this step a day ahead and let them soak overnight.
Carefully unwrap the foil and check the beets for doneness. They are done when a fork or a paring knife slides easily to the center of the beet. Let cool so they are easier to handle. Cut in half, peel and slice the beets. I recommend wearing gloves during this step to protect your hands from getting stained.
Place the sliced beets in a large pot. Add stock, bay leaf and peppercorns. Add rehydrated porcini mushrooms along with the soaking liquid but be careful - if there is grit at the bottom of the liquid, gently pick out all of the mushrooms first, then run the liquid through a paper towel lined strainer before adding it to the soup.
Bring to boil and cook, covered for 20 minutes on medium low. You can then strain the soup into a smaller pot right away or to intensify the flavor, let sit for an hour or so before straining. Season to taste. Always taste first before adjusting the seasoning. The amount of salt will depend on how salty your stock was. The amount of sugar depends on how sweet the beets were. Apple cider vinegar amount depends on your personal preference. Add seasoning a little bit at a time. Reheat the soup and serve by itself or with hard boiled eggs, potatoes or dumplings. The soup is a perfect accompaniment to many classic Polish dishes such as pierogi, kopytka or łazanki. Smacznego!
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How to Make Authentic Borscht Recipe (Красный борщ)
This is a genuine Russian beet and cabbage soup recipe, easy, delicious and heartwarming. Beef, cabbage, beets, potatoes, and no strange additions or shortcuts you find in many borscht soups today - Borscht is so popular, that it was even eaten by Soviet cosmonauts in space. With roots from Ukraine, it's popular in Russia, Poland and across Eastern Europe. Music is called From Russia with Love by Huma-Huma.
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Vegetarian Borscht (Борщ) | Authentic Russian Beet Soup Recipe
I am super excited to share with you our family recipe for a vegetarian borscht! Although there are a few different variations of borscht, I decided to show you the traditional way of making this Russian beet soup.
FULL RECIPE:
I am a huge fan of soups in general, but borscht has got to be my all time favourite. This recipe is really healthy and easy to make. Borscht is low in calories (if you skip the sour cream) and full of vitamins and minerals. It is ideal for lunch and dinner. If you want to bring borscht with you to work or school, I suggest you use a thermos container.
Since we didn't put any meat in borscht, it will stay fresh in the refrigerator for up to 1 week. Usually you serve borsht with some sour cream or mayo on top, but you don't have to add it if you don't eat dairy (the borscht will then be vegan).
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Classic Borscht Soup - Shredded Beef With Beets & Carrots
Here is my Borscht soup recipe straight from Kazakhstan! This delicious beef and beetroot soup will knock your socks off. Mine is made from grass fed chuck roast, beets, carrots and a lot more. You're going to love the flavor!
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Borscht Soup Recipe:
Ingredients:
1 ½ lbs red beets, peeled and cubed
1/2 head of cabbage
2 carrots, organic, peeled, and sliced into coins
1 large onion, super fine dice
1 large russet potato, organic, peeled and cubed
1 can diced tomatoes, with juice
1 ½ to 2/1/2 lb beef chuck roast
1 ½ quarts of beef broth
2 cloves garlic, minced
1 Tbsp. red wine vinegar, or to taste
1 - 2 Tbsp. brown sugar
Finely shopped fresh parsley and dill (generous amount) to taste
Salt and pepper to taste
Olive oil and grassfed butter for browning and sauteing.
Directions:
Preheat oven to 325 degrees F.
Preheat a cast iron pan over medium high heat. Once you see smoke coming off the pan, add just enough oil to coat the bottom of the pan and swirl the oil to coat.
Salt the beef on both sides and lay the roast in the pan. Don’t move it for 2 to 3 minutes so it will sear. Once all sides are seared, place the beef into an oven proof covered dish and pour in 1 quart of beef broth.
Cover and place in the center of the oven for 2 hours.
In the meantime, enjoy a joke or two and chop up those veggies. After 2 hours or until beef is tender, remove the roast from the pan onto a cutting board. Shred the beef with 2 forks and remove any excess fat.
Sometimes I cook the meat the night before I make the rest of the soup. I can skim the hardened fat off the top of the cooking liquid in the morning. Makes for a leaner broth.
Place the beef back into the pan and refrigerate if making this ahead of time, as I did in the video.
The next day I skimmed off the excess fat that solidified on the top of the soup.
Now, place a stockpot over medium heat and add a tablespoon or two of olive oil to the pan along with a tablespoon of butter. Once hot add the onion and saute for 5 minutes stirring frequently. Then add the garlic and stir for 1 minute more.
Strain the beef from the broth and pour the broth into the stockpot with the onions. Add the carrots, beets, and tomatoes. Bring to a boil, cover and then simmer until beets are tender (about an hour). Add more broth as needed.
Add the beef, the vinegar, brown sugar and the cabbage and simmer an additional 30 minutes.
Add the potato and simmer an additional 15 minutes.
Add fresh dill and parsley, Stir and serve with a dollop of sour cream or plain yogurt and a sprig of fresh dill.
Freezes well. Enjoy!
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Rockin Robin
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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 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.
Real Borscht Recipe | Traditional Recipe for the Legendary Soup
Have you ever tasted real Ukrainian borscht? A hearty soup made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.
This soup is wonderfully hearty and surprisingly healthy, even with that added dollop of sour cream. It'll go down very well any time of the year, but is specially good as a meal on a cold winter day. Once you master this traditional recipe, you'll be able to make it your own!
INGREDIENTS
For the stock
3 litres/3 quarts cold water
600g/1 ½ lbs pork ribs or beef attached to a bone
½ onion
1 carrot
2 celery sticks
2 bay leaves
5 peppercorns
1 tsp salt
For the borscht
2 medium beets peeled and grated
3 medium potatoes peeled and cut into 2 inch chunks
2 medium carrots grated
1 (½cup) medium onion chopped
2 cloves garlic minced
1 bay leaf
3 tbsp tomato puree/paste
½ small white cabbage cored and sliced
1 lemon juice only or 1 tsp of white vinegar
salt to taste
pepper to taste
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TIMESTAMPS
0:00 Intro
0:33 Ingredients
1:08 Making stock in Instant Pot
2:10 Preparing vegetables
5:24 Sauté the vegetables
5:48 Finishing the stock
6:26 Assembling the soup
9:03 Time to serve!
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