BORSCHT INGREDIENT RECIPES

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VEGETARIAN RED BORSCHT RECIPE - NYT COOKING



Vegetarian Red Borscht Recipe - NYT Cooking image

A traditional vegetable soup made for centuries throughout Eastern Europe, borscht is well loved by many. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.

Provided by David Tanis

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 1 1/2 cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon caraway seeds
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
1/2 pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch of granulated sugar
1 cup crème fraîche or thick sour cream
Dill, parsley, tarragon and chives, for garnish

Steps:

  • Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
  • When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
  • Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
  • Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
  • Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
  • To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

Nutrition Facts : @context http//schema.org, Calories 290, UnsaturatedFatContent 5 grams, CarbohydrateContent 47 grams, FatContent 10 grams, FiberContent 9 grams, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 898 milligrams, SugarContent 11 grams

BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE - EATIN…



Borscht (Barszcz Czerwony) - Authentic Polish Recipe - Eatin… image

Borscht - authentic Polish soup,  is also known as Barszcz Czerwony. It's a classic dish that is traditionally served on Christmas Eve. It's made from beets and it has a clean, almost see-through consistency; it can be served in mugs to drink, or in bowls with Polish mushroom "ear" pierogi (coming soon), or Sauerkraut and Mushroom Pierogi. 

Provided by Edyta

Categories     Soup

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

4 Carrots (medium size)
1 Parsnip (medium size)
1/2 Celery root (If it's big then 1/4 will be enough)
1 Leek
4 sprig Parsley
1 cup Dried Porcini Mushrooms
2 Bay leaves
4 whole Allspice
6 Beets (medium size)
1 Apple (any kind, sliced with the skin)
3 cloves Garlic (peeled)
2 tbsp White Vinegar (+ more if needed)
1 tbsp Lemon Juice (freshly squeezed)
2 teaspoon Sugar (+ more if needed)
2 tbsp Salt (+ more if needed)
1/4 teaspoon Marjoram (dry)
Freshly ground pepper (to taste)

Steps:

  • Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes.
  • Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);
  • Place your vegetables and soaked mushrooms* (see notes below) in the large pot, cover with 10 cups of water, add a tablespoon of salt, bay leaves, and allspice and boil for about 30 minutes, uncovered;
  • Prepare beets - peel them and slice in 1/2 inch slices; peel your garlic and slice the apple;
  • Add beets, garlic, apple, and spices (salt, sugar, and marjoram) to the vegetable broth. At this time add 1 tablespoon of vinegar and 1 tablespoon of lemon to preserve the beautiful color from the beets. Cook it for another half hour, uncovered;
  • Add the remaining vinegar, and adjust seasoning with vinegar, sugar, salt & pepper, as needed.
  • Discard all the vegetables and use a strainer to pour your borscht either into mugs to drink or to bowls to be served with mushroom pierogi.

Nutrition Facts : Calories 107 kcal, CarbohydrateContent 25 g, ProteinContent 2 g, SodiumContent 1859 mg, FiberContent 5 g, SugarContent 11 g, ServingSize 1 serving

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