How To make Hearty Russian Beet Soup
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 Large red onion
1 ts Salt (opt)
8 Beets for soup
2 Small beets
2 c Green cabbage, shredded
2 Large leeks, sliced
3 Medium 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.
How To make Hearty Russian Beet Soup's Videos
Heart of the Home - Beet Borscht
Beets are a delicious and healthy vegetable. Combined in this borscht recipe, they add not only color but delicious flavor. More at
How to Make Russian Borscht
Epicurious' Around the World in 80 Dishes takes you to Russia with a demonstration of a recipe for Borscht prepared by Chef Eve Felder of The Culinary Institute of America.
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How to Make Russian Borscht
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:
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 Soup Recipe
For you, we have presented the most authentic and easy Borscht Soup recipe, from Russia, with love! Borscht is typically sour and sweet, with earthy notes which make it a wholesome and hearty fare in any season. This is primarily a vegetarian beetroot soup recipe that also contains various other vegetables (and apples) while being heavily flavoured with herbs like thyme and bay leaves.
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Find all ingredients and method of how to make Borscht Soup from Russia with preparation and cooking time at home along with nutritional value and calories.
Borscht Soup Recipe | Beetroot & Apple Soup
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Ingredients:
2 tablespoons olive oil
100 grams onion, about 1 medium onion, finely chopped
1½ stalks celery, cut into 1-inch pieces
1 teaspoon cumin seeds, gently crushed
1 bay leaf
4 sprigs thyme, tied together
75 grams button mushrooms, chopped
150 grams apple (1 cup) ¾ apple, chopped
300 grams beetroot (1¾ cups beetroot), chopped
1 liter vegetable stock
1 teaspoon salt or to taste
¾ teaspoon black peppercorns
2 teaspoons cream to garnish
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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
To print the recipe visit
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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