Is a delicious, very nutritious and inexpensive soup form Russian Ukrainian origins. There are 2 kinds of borscht; vegetarian and with meat.
PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40 min
CALORIES: 140 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 5 cup beets, peeled and diced
- 1 large onion
- 1 big potato
- 5 cups lowsodium homemade chicken broth or vegetable broth
- 11/2 tbsp minced ginger
- 1/2 tsp salt
- Freshly ground pepper
- 1 cup chopped leeks
- 1 yellow pepper
1 Steam the beets and potatoes in a large pan with some salt and very little olive oil.
2 After 20 minutes, transfer to a big pan and add the onion, the chicken or vegetable broth, the leeks and the ginger.
3 Cook for 10 minutes more. Puree in the blender and adjust, if needed (add salt if needed, or add some extra water if too salty for your taste; add more water if too thick)
Total Fat: 3.8g
- 3 liters water (cold)
- 2 kg beets, peeled and cut in two
- 1 carrot, peeled
- 1 whole onion
- 1 tbsp brown sugar
- 1/2 tsp salt
- Freshly ground black pepper
- 1 tbsp white vinegar (if not, cider vinegar)
1 Add the vinegar to the cold water (to ensure that the color stays bright red). Add also the salt, the sugar, the beets, carrot and onion.
2 Bring to a boil and cook for 40 minutes over high heat. Remove from the fire and strain.
3 Use half of the cooked beets; blend in the machine with all the liquid. Taste and adjust the seasonings.
4 Drain and add the sugar. Cut half of the remaining beets in small thin strips and keep them to garnish the borscht.
5 The rest of the beets can be used for the beet salad (see salad recipes). Usually this soup is eaten cold, accompanied by a bowl of sour cream.
6 In my kitchen we prefer it to be at room temperature and instead of the sour cream, we use strained yogurt and serve with a loaf of dark multigrain bread.
BORSCHT WITH MEAT
INGREDIENTS (Borscht with meat)
- 2 lt water
- 2 kg beets, peeled and cut in halves
- 1 whole carrot, peeled
- 1 whole onion
- 1 tsp salt
- 2 tbsp brown sugar or its equivalent
- 6 tbsp white or apple vinegar
For The Meat Broth:
- 2 It water
- 1 kg lean beef shank
- 1 whole onion, unpeeled
- 1 small celeriac
- 1 fresh cob of com
- 1 celery stalk and its leaves
- 1 whole carrot
- 1/2 kg pumpkin
- 1/4 kg red cabbage cut in chunks
- 1 turnip
- 1 parsnip
- 1 sprig parsley
- 1 sprig dill
- Salt to taste
- A few black peppercorns
INSTRUCTIONS(Borscht with meat)
1 In a big saucepan or casserole, pour water and vinegar; stir well and then add the beets, the carrot and the onion.
2 Cook for 50 minutes or until the beets are soft. Drain and add the sugar.
3 Cut half of the beets in small thin strips and set aside; the rest of the beets can be used for the beet salad. Separately, make a meat broth:
4 Boil the meat for one hour. Skim off any foam. Strain the broth with cotton padded cheesecloth (this way any possible fat stays in the cotton).
5 Put the meat, the vegetables (the ones that need longer time to cook in the bottom of the pan) and the strained broth in another big pan.
6 Bring back to boil and cook for one more hour. Remove any fat from the surface. Taste and add more salt if needed.
7 Add the beet’s broth and the small pieces of cooked beet. Taste and adjust if needed. Serve hot.