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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Vegetarian Borscht Recipe | Russian Beetroot Soup
A vegetarian recipe for the most famous Russian soup: borscht. This vegetarian borscht is prepared following a traditional family recipe, and it's flavoured extra with some spices and herbs. Traditionally, borscht is made with meat (bone broth) and is served with sour cream. Surprisingly, the vegetarian version of it is as delicious! In Russia this beetroot soup is also served with sourcream. If you want to make it a little sour, but don't feel like adding dairy - just mix in a bit of high qualiy vinegar or freshly squeezed lemon juice.
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Polish borscht - Vegetarian borscht recipe video
A traditional Polish beetroot soup, this borscht is both vegetarian and vegan. A healthy way to enjoy beetroot, this soup will warm you up on a chilly night! Watch the video and find the full recipe here:
A celebration of earthy beetroot flavour, this back-to-basics borscht recipe from Poland is simply delicious. Being vegetarian and even vegan, it can be enjoyed by everyone with no compromise on authenticity. This borscht is traditionally enjoyed in Poland on Christmas Eve, but you can make it any time!
Find this Polish recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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How To Make A Russian Borscht Soup
Many versions of this recipe, this is an authentic borscht soup from Russia using beef shank and beets... Super tasty! The dish was originated in Ukraine however it got it's nick as The Russian Soup.
Full Recipe:
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:
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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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