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Russian Borscht Recipes
Borscht is a hearty soup that also looks extremely delicious. Originally from russia it is known as red borscht because the beetroot used adds a deep red hue to the soup. You could add in all the vegetables you want and simmer it until it is thick and gives
Web chef Kimberly Edwards shares with you How to Cook Russian Beef Borscht Stoneware Ramekins This was a peasants dish now more mainstream as somewhat of a classic delicacy. That being said you used what you had when it came to cooking. I would typically add
How to Cook Russian Beef Borscht in Stoneware Ramekins
GETTING READY 1 In a non stick pan heat oil and brown the beef. 2 Transfer the meat in a slow cooker. 3 Pour off the excess fat from the pan. MAKING 4 In the same non stick pan pour in cup of water and boil stirring continuously to scrape the browned bits. 5
GETTING READY 1 Cover beef in salted water and let it simmer for 1 1 2 hours. MAKING 2 In a large saucepan simmer beets carrots onion tomato puree turnips sugar butter and vinegar and keep it covered for 15 minutes. 3 Stir in cabbage and cook further for 10
MAKING 1.If the carrots and beets are grated then add them and all other ingredients in a large soup kettle 2.Simmer for 1 1 2 hours 3.Taste and adjust seasoning SERVING 4 Serve borscht with yoghurt or sour crem and add scallions for garnish
Wash and peel beetroot wash again and grate it. Add 1 tablespoon butter and one cup water to grated beetroot and boil till it is just cooked. Add vinegar tomato puree and tomato ketchup. Melt remaining butter in a pan and fry onion cabbage potatoes and carrot.
This beetroot based Russian Borsch soup is an appetizer and a filling meal as well. You can serve it with French bread. MAKING 1. Peel and slice beetroots. 2. In a pan take beetroot and pour vegetable stock over it. Cover and cook it over a low flame for 15
LAYER ingredients in slow cooker in the following order cabbage beets carrots parsnip onion garlic beef tomatoes with juice broth lemon juice sugar and pepper. Cover and cook on LOW 7 to 9 hours or until vegetables are crisp tender. Season with additional
Green Cabbage Russian Borscht
MAKING 1. In large saucepan cook combining beets carrots onion and 2 2 3 cups boiling salted water covered for 20 minutes. 2. Cook uncovered adding broth water cabbage and butter for 15 minutes and stir in lemon juice. SERVING 3. Serve hot or chilled topping
1. Simmer the beef covered in salted water until tender or about one and one half hours. 2. Meanwhile in a large saucepan simmer the beets carrots turnips onion tomato puree vinegar sugar and butter covered fifteen minutes. Stir frequently. Add the cabbage and
1. Combine carrots 1 cup of the beets turnip onion water vinegar salt and sugar in a kettle. 2. Bring to boiling reduce heat cover simmer 20 minutes. Add Basic Beet Stock beef and cabbage. Simmer 10 to 15 minutes or until all vegetables are tender. 3. Stir in
Blend consomme with beets sour cream salt and pepper to taste. Add vodka. Mix well. Serve sprinkled with chives.
Old Russian Borscht
In a large saucepan heat 2 tablespoons of stock and saute the onions for 5 minutes. Add the tomato juice and the rest of the stock and bring to a boil. Then turn down heat and simmer for 30 minutes. Add cabbage carrots spinach and tamari and cook 15 minutes
Russian Tomato Borscht
Process the beets cream of chicken soup and garlic with the metal blade until smooth. Combine with the consomme herbs and reserved beet liquid in a 1 1 2 quart container. Chill. Serve cold garnished with a spoonful of sour cream.