Best 3 Beet And Cabbage Borscht Recipes
Beet and cabbage borscht is a classic Ukrainian dish that is enjoyed by people of all ages. It is a hearty and flavorful soup that is perfect for a cold winter day. The main ingredients in borscht are beets, cabbage, and meat, but there are many variations on the recipe. Some people like to add potatoes, carrots, onions, or tomatoes to their borscht. Others like to use different types of meat, such as pork, chicken, or turkey. No matter what ingredients you choose to use, borscht is sure to be a delicious and satisfying meal.
Let's cook with our recipes!
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
BEET AND CABBAGE BORSCHT
Steps:
- Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
LOW-FAT BEEF, CABBAGE AND BEET BORSCHT
Make and share this Low-Fat Beef, Cabbage And Beet Borscht recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large pot with nonstick spray.
- Crumble the beef into the pot.
- Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
- Line a platter with several thicknesses of paper towels.
- Transfer the beef to the plate and drain well.
- Wipe out the pot with a paper towel.
- Add the garlic, onions and cabbage.
- Saute over medium heat for 15 minutes, or until the cabbage is softened; if needed, add a few tablespoons water to the pot to prevent sticking.
- Add the beef, tomatoes, water, beets, lemon juice and brown sugar.
- Bring to a boil over high heat.
- Cover, reduce the heat to medium and cook for 10 minutes, or until the beets are tender.
Tips:
- Use fresh, organic beets and cabbage for the best flavor.
- Shred the beets and cabbage finely for a smoother texture.
- Sauté the beets in a little bit of oil before adding them to the soup to enhance their flavor.
- Add a splash of vinegar or lemon juice to the soup to brighten up the flavors.
- Serve the soup with a dollop of sour cream or yogurt for a creamy and tangy finish.
Conclusion:
Beet and cabbage borscht is a delicious and nutritious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and unique flavor, this soup is sure to be a hit with your family and friends. So next time you are looking for a healthy and flavorful soup, give beet and cabbage borscht a try.
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