What are some good recipes for the Borsch soup?

Comments ( 4 )

1. doc_is_in.1954 says

   I have a great recipe to share with you! EMAIL me and I will send it to you. It’s more convenient to email than to post it here! I love sharing recipes!

   That'll be 5-cents, please.

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2. Jeff P says

   BORSCH (BEET SOUP)
   2 med. beets
   4 c. beef bouillon
   1 c. chopped carrot
   1 c. chopped onion
   1 bay leaf (optional)
   1/3 c. diced ham or fried bacon bits
   1/2 c. tomato juice
   1 1/2 c. chopped cabbage
   1/2 c. sour cream
   Croutons (optional)
   Make bouillon from 2 (10 1/2 oz.) cans beef consomme diluted with 1 1/2 cups water or 4 beef bouillon cubes dissolved in 4 cups water.
   In a saucepan, boil beets with enough water to cover until tender (from 1/2 to 1 hour depending on freshness). Skin them while still warm.

   In another saucepan, combine beef bouillon with carrot, onion and bay leaf. Boil 1/2 hour.

   Cube the beets and add to bouillon along with the ham or bacon, tomato juice and cabbage. Boil until the cabbage is done. When serving, add a generous tablespoon of sour cream to each dish and garnish with croutons. Yield: 4 (1 1/2 cup) servings

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3. Graceeh says

   Easy Russian Borscht
   Classic beet soup with of dill, red wine vinegar, and sour cream.

   Yield: 8
   Prep Time: 15 minutes
   Ethnicity: Russian
   Difficulty: Easy
   Imported From: <a href="http://www.dlife.com” target=”_blank”>www.dlife.com

   Ingredients:
   ● 6 fresh whole beets, cooked, peeled (or 30 oz canned, drained)
   ● 3 1/4 cup low sodium vegetable broth
   ● 1/2 cup sour cream
   ● 4 tbsp Vinegar, red wine (or balsamic vinegar)
   ● 3/4 cup fresh dill weed, chopped
   ● 3/4 tsp salt
   ● 1/3 cup Cucumber, with o skin, fresh, sliced , peeled and seeded
   ● 2 oz fresh dill weed, 4 sprigs (for garnish)

   Directions:
   1 Cut the beets into rough, 2-inch cubes. Using a food processor or blender, puree beets, broth, vinegar, dill, and salt until smooth.

   2 Spoon mixture into bowls. One tablespoon of sour cream can be stirred into each bowl or placed as a dollop on top. Garnish with cucumber and dill sprig.

   This soup can be served at room temperature, hot, or cold. Whole rye toasts with goat cheese are perfect accompaniments for this soup.

   Nutrition Facts Per Serving
   Calories 64.8
   Total Carbs 7.7 g
   Dietary Fiber 2 g
   Sugars 5.1 g
   Total Fat 2.6 g
   Saturated Fat 1.7 g
   Unsaturated Fat 0.8 g
   Potassium 207.4 mg
   Protein 1.5 g
   Sodium 327.9 mg

   Dietary Exchanges: 1/2 Fat, 1 Vegetable

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4. Hman says

   Simple Borsch
   400g beef
   2 average red beets
   200g cabbage
   4 little potatoes
   1 carrot
   2 tomatoes
   1 tsp. vinegar
   salt and pepper, to taste
   parsley
   dill
   spring onions

   Borsch is of soup, but it is 'Borsch', no one calls it soup in Russia. History says that Borsch was and is one of the most popular dishes in Russia. It appeared at the end of the 18th and 19th centuries. The main ingredients are red beets and broths made from meat or fish, mushrooms, or smoked sausages. Plus, people used to and do use cabbage, onions, carrots, potatoes, tomatoes, spinach, and sorrel. The sour taste it can have is because of the vinegar. Our ancestry ate borsch with pancakes, different porridges, and pies. Poor people made borsch without any meat, only with vegetables.

   Preparing meat broth-
   Put beef into a large saucepan and cover with 3 liters cold water. Bring to a boil and reduce heat. Remove the grease froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.

   Simmering Red Beets-
   Melt 1 Tbls. margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.

   Pan-frying Vegetables-
   Melt 1 Tbls. margarine in a frying pan. Add chopped onions and carrots that are cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally.

   Heat broth to boiling. Add chopped cabbage and potatoes that are cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt and black pepper. If you like garlic, you can add about 5g grated garlic. It is supposed to be in borsch. I don't like it and never add it here. Borsch is served with sour cream.

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