Nancy Today: How to make Borscht, beet soup
Lori shares a class from the Wholistic Cooking Academy of Canada on how to make borsht.
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
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 :)
Star of the Holiday Dinner Borscht Soup with Uszka Ep. 144
Borscht (Barszcz Czerwony) is an authentic Polish soup, traditionally served on Christmas Eve with Mushroom Uszka Pierogi. A Polish Christmas Eve dinner is made up of twelve dishes, often starts with Borscht , a beetroot soup – it's probably the most popularly served soup. Merry Christmas /Zdrowych i Pogodnych Swiat Bozego Narodzenia:)
Ingredients:
2 Lb Beets
1 Large Apple
1 Carrots
1 Parsley Root
1 Onion
1 Leek
1 Celery
15 Dry Mushroom
2 Cloves Garlic
5 Bay Leaves
Black Pepper and Salt to taste
1 Tbs Sugar
10 allspice berries
1 Cup + Beets Kvass Recipe (Ep 107)
Uszka Recipe Episode # 53
Please leave a comment below and thank you for watching Gosia R Home Cooking and see You on the next video . Please hit the Subscribe button and turn on notification bell so that You will not miss out on more updates:) . Please watch my other recipes . Thank You for visiting. Like ,comment, share, subscribe. Check Your spof 13.
YOU-TUBE:
Bloody Beetroot Soup | Hugh Fearnley-Whittingstall
Hugh loves the tangy, savoury flavours of a Bloody Mary
and he like playing with them in the kitchen. In this very quick soup, they form the perfect counterpoint to the earthy sweetness of beetroot.
The soup tastes best lightly chilled but if you start with beetroot and tomato juice from the fridge, you should be good to go straight from the blender. Be aware that Worcestershire sauce may contain gluten. This recipe is taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.
• Order River Cottage Light & Easy, here:
- - -
INGREDIENTS (serves four):
200g cooked, skinned beetroot (vac-packed is fine, but not pickled!), roughly chopped
500ml tomato juice (from a carton or home-juiced)
2 tablespoons Worcestershire sauce
A healthy shake of Tabasco
Juice of 1 lemon
A good pinch of celery salt Freshly ground black pepper
1–2 shots vodka (optional!)
To serve:
Ice cubes (optional)
Tender inner celery stalks
Lemon wedges
DIRECTIONS:
Put the beetroot, tomato juice, Worcestershire sauce, Tabasco, lemon juice, celery salt and some black pepper in a blender and blitz to a smooth consistency (add the vodka too, if you fancy it).
As with the best Bloody Mary cocktails, a bit of customised mixology can make all the difference. Taste the soup and tinker with the seasoning, adding more Worcestershire sauce, Tabasco, lemon, salt or pepper to suit your taste.
Pour the soup into bowls and add a few ice cubes if you like. Serve with celery stalks, lemon wedges and seasonings on the table.
Variation:
Beetroot and horseradish soup For a creamier but no less peppy spin on this soup, leave out the Worcestershire sauce, Tabasco and celery salt, but season generously with the lemon juice and plenty of salt and pepper.
Add 2–3 teaspoons grated horseradish (from a jar or fresh from the root) and 4 tablespoons cashew cream (page 394) and blitz thoroughly. Serve lightly chilled.
• Download this recipe on the River Cottage website:
- - -
DON'T MISS A THING! FOLLOW US:
River Cottage Food Tube |
Subscribe to River Cottage Food Tube |
Follow us on Twitter |
Like us on Facebook |
More River Cottage recipes |
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