Best 4 Four Generations Borscht Recipes

BORSCHT

Steps:

• Melt the butter in a large stock pot over medium heat.
• Add the onion, carrots and bell pepper and sauté until the onion and bell pepper are slightly softened, about 5 minutes.
• Stir in the cabbage, beet and celery and continue to sauté, stirring and tossing occasionally, 10-15 minutes.
• Stir in the apple, potatoes, tomato paste and garlic. Mix well.
• Tie bay leaf and peppercorns in cheesecloth. This is called a bouquet garni. If you don't have cheesecloth, see notes for substitute.
• Add the bouquet garni to the soup pot and bring to a boil.
• Once soup reaches a boil, reduce the heat and simmer, covered, for 20 minutes.
• Add the paprika, salt, 1/4 teaspoon pepper , sugar, dill, parsley, and lemon juice to taste. Let stand for about 2 hours.
• Remove the bouquet garni before serving.
• Serve garnished with extra parsley and dill, if desired, and under no circumstances should you EVER leave out the sour cream! A large dollop stirred into each bowl should do nicely.

FOUR-GENERATIONS BORSCHT

Steps:

• 1. Season blade roast with salt and pepper, add to heavy dutch oven with 250ml of beef stock. Roast at 325F for 40min and then for approx. 2 more hours at 250F. Until connective tissue is soft and melted, but meat is not mushy. When cooled, shred/chop meat into large cubes (approx 5cm x 2cm). Reserve cooking liquid and add to borscht at any time in the cooking process. 2. Bring stock to boil and add first group of aromatic ingredients (dill stems, spices, lemon etc.) boil, covered, for 20min or until flavours have diffused into beef stock. Strain beef stock. Return to simmer. 3. -Add Spanish onion, once soup has returned to simmer, simmer, covered, for 10 min. -Add tomatoes and beets, once soup has returned to simmer, simmer, covered, for 3min. -Add carrots, once soup has returned to simmer, simmer, covered, for 3min. -Add cabbage, once soup has returned to simmer, simmer, covered, for 4min. -Add potato, once soup has returned to simmer, simmer, covered, for 8 min or until potato almost cooked. -Add chopped dill, simmer 2min. -Add cooked beef from step 1, simmer 1min. -Add lemon juice, salt to taste 4. Serve immediately or remove from heat and cool for later use. Do not allow the vegetables to be overcooked with prolonged heating. Serve with spoonfuls of sour cream, and rich yeast buns. Alternatively, sour cream can be added directly into soup before serving, 1 tbsp per 200mL of soup.

BORSCHT

Steps:

• Put the rinsed pork ribs into a large pot and cover with water. Bring to a boil over a medium-high heat, then remove the foam and rinse the ribs again.
• Add more (cold) water, salt, and bay leaves. Bring to a boil once again; keep it at light boil till the meat starts falling off the bone (approx. 1 hour).
• Peel all the veggies, grate the carrots and beetroots, shred the cabbage, chop the onions, and cube the potatoes.
• Keep them in cold water until you use them. Rinse and strain the canned beans.
• Sauté the chopped onions in sunflower oil until yellow, then add the tomato paste and grated carrots and continue for 5-6 minutes.
• Continue for another minute or two if the carrots have not softened.
• Once the pork ribs are ready, add the grated beetroots and cubed potatoes to the same pot.
• Bring the heat to medium and bring the water to a boil.
• Cook for another 10-12 minutes.
• Then, add the shredded cabbage, sautéed carrots, and onions to the pot.
• Cook until the potatoes can be pierced easily with a fork (approx. 7-10 minutes).
• Add the beans, black pepper, sugar, and vinegar. Cook for another 2-4 minutes.
• Turn the heat off and leave to stand covered with a lid for half an hour.
• Serve with a dollop of sour cream, finely chopped parsley, and dill.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water (about 8 cups) and bring to a boil.
• Add sausage to pot, cover pot, and return to a boil. Add beets and cook until they have lost their color. Add carrots and potatoes and simmer until tender, about 15 minutes.
• Add cabbage and diced tomatoes to pot.
• Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended. Transfer to the pot.
• Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
• Ladle into serving bowls. Garnish with sour cream and parsley.