How to Make Traditional Borscht
The flavor of Borscht is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.
Find the full recipe on my blog:
Classic Russian Borscht - Healthy Cooking with Cindy
Cindy Becker, co-host of the TV show Your Health with Dr. Richard and Cindy Becker, shows how to make Classic Russian Borscht.
For the complete recipe as well as cooking tips and additional information, please visit our website:
Healthy Cooking with Cindy was brought to you by Bio Innovations.
Cabbage & Beet Soup - Borscht
Borscht, Georgian Style (Borshi)
Borscht is the crowning glory of pan-Soviet cuisine. Traveling from Ukraine, its original homeland, it smashed through the borders of the fifteen Soviet republics and became a popular staple. Even the bored and distracted line cooks at canteens and self-service cafeterias, notorious for poor quality cooking, could not destroy its flavor. Borscht may include meat or be purely vegetarian, and it may be served either hot or cold.
Georgians typically prefer vegan borscht, and garlic, bell pepper, and plenty of herbs make our version unique. Cooking the beets with tomato paste intensifies both the flavor and color. Have all of the ingredients prepared which makes this soup easy to make.
Ingredients for Borscht
Vegan
Serves 8 to 10
1/3 cup (80 ml) canola oil
1 large onion, peeled and chopped
4 carrots (10 oz/300g), peeled and grated
4 tablespoons tomato paste dissolved with 1/2 cup (120ml) water
2 medium beets (12 oz/350g), peeled and grated
12 cups (2.84 liter) water
½ small head of cabbage (18 oz/500g), cored and thinly shredded
2 large tomatoes, peeled and chopped or 1 (14.5-ounce/411g) can diced tomatoes
4 medium red-skinned potatoes, peeled and cubed
1 large green bell pepper, seeded and chopped
1/2 jalapeño pepper or hot green chili pepper, seeded and sliced, more to taste
4 or 5 garlic cloves, peeled and crushed
1 cup (40g) finely chopped flat-leaf parsley
¾ cup (30g) finely chopped dill
Coarse salt and freshly ground black pepper
Sour cream or natural Greek yogurt for garnish (optional)
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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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:
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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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!
Thanks for subscribing.
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.