How To make Jellied Beet Borscht

How To Make Vegetable Borscht Recipe

Hey Guys!

Welcome back to my channel!

Today I wanted to share a recipe with all of you out there that love vegetables and love to eat borscht on its own.
This simple recipe will bring you and your loved ones together!

I hope you all enjoy my recipe!

Thank you so much for watching.

See you guys on my next video :)

Kholodetz/Meat Jelly Recipe/Холодец

This dish is probably the most popular on Russian table during New Year's celebration.

Kholodetz/Meat Jelly Recipe/Холодец

INGREDIENTS:

6 chicken thighs(skin and fat removed)
2 carrots
1 onion(skin on)
1 parsnip(optional)
2 bay leaves
4 cloves of garlic(for broth)
5-7 black peppercorns
1-2 tbs salt( to taste)
2 packages(16g) unflavored gelatin
2 eggs(hard boiled)
bunch of parsley

METHOD:

Put chicken in a large pot.
Add carrots and parsnip, add garlic.
cover chicken with 2 quarts(2 litter) of cold water and set on the stove to boil.

When your stock just starts to boil, remove foam that appears on the surface, add all spices and salt, cover the pot, reduce heat and let simmer for 2 hours.

After 30 min of cooking time, remove carrots and set aside.

Peal boiled eggs and set aside( we will need them for decoration)

10 minutes before cooking time is over, prepare gelatin by adding 200ml(¾cup) of cold water to it.

Turn off the heat under your stock.

Remove chicken pieces and set aside to cool.

Drain your chicken stock and season to taste.

Add 1 clove of minced garlic and prepared gelatin to hot broth.
Mix well.

Shred chicken pieces and place them in the large deep glass dish, spread around.

Pour chicken stock with gelatin over chicken.

Decorate with hard boiled eggs, carrots and parsley.

Place in the refrigerator overnight to set.

Enjoy next day with a side of horseradish.

Thank you so much for watching!
Please like and subscribe!
I will see you next year!
Happy New Year to you and your family and best wishes!
Nastassja:)

Borshch - Ukrainian Beet Root Soup

A hearty beet root soup. This version can be made with ingredients readily available in Western European supermarkets.

Ingredients:
1 stock jelly (chicken, pork or vegetable)
1 red wine stock jelly
1 large or 2 medium-size onions
1 carrot
1 packet of boiled beet root, vinegar-free
1 tin of red kidney beans, or butter beans (or any sweet beans) in water
a bunch of dill (or any combination thereof)
Salo (or panchetta), diced

Serve with garlic, spring onion, lemon juice and sour cream, or any combination thereof

Nigella's Spiced Pink Soup | Forever Summer With Nigella

Nigella shows us how she makes her spiced pink soup made from beetroots

#NigellaLawson

Homemade Beet Borscht

Click here for the full recipe:

Ever heard of borscht? It's an Eastern European favorite that's made with beets, giving it a beautiful red color and delicious flavor. Whip up our Homemade Beet Borscht for an out-of-the-ordinary dish that's sure to be a family favorite!

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Borscht Recipe or How to Make Russian Beet Soup

Beet Soup or Borscht is delicious. And it's Better Done Yourself!
Here's a recipe that's easy to make and will please the whole family. If you don't like borscht, you've probably never had good borscht! Make some beet soup yourself and you'll be happy!

2 lb meat, cut into 1in cubes
2 quarts stock
3 lbs beets, diced
1 head cabbage, diced
6 stalks celery, diced
1 onion, diced
2 potatoes, diced
1 tbsp toasted caraways seeds, ground
salt & pepper
2 T garlic, minced
2 T dill, chopped

DIRECTIONS

Roast seasoned beef tips in the oven at 400 for 15 minutes or until nicely brown. Add meat and juices to a soup pot. Add remaining ingredients to the pot and simmer for one hour or until vegetables are soft.

It's Always Better Done Yourself:





Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:

Wild Fermentation, 2nd Edition by Sandor Ellix Katz


The Art of Fermentation by Sandor Ellix Katz


Vinegar Revival Cookbook by Harry Rosenblum


Nourishing Traditions by Sally Morrel Fallon


True Brews by Emma Christensen


Real Food Fermentation by Alex Levin


The Big Book of Kombucha by Hannah Crum


New York Times Cookbook by Amanda Hesser


Pollan on Food Boxed Set by Michael Pollan


Charcuterie
by Michael Ruhlman

On Food and Cooking by Harold McGee


The Moosewood Cookbook by Mollie Katzen