Best 4 Grandmas Borscht Beet Soup Recipes
Grandma's borscht beet soup is a hearty, flavorful dish that is sure to warm your soul. With its vibrant red color and tangy taste, this classic soup is a staple in many households. Whether you're a seasoned cook or just starting out, this guide will provide you with all the information you need to create a delicious and authentic borscht beet soup that will impress your family and friends.
Here are our top 4 tried and tested recipes!
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BEEF AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
OMI'S BORSCHT
This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.
Provided by the4taals
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
- Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
- Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 43.6 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 194.3 mg, Sugar 7.4 g
GRANDMA'S BORSCHT (POLISH BEET SOUP)
When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).
Provided by joanne.smolka
Categories Potato
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- caramelize the onion in some olive oil.
- Add the potatoes and fry for about 2 minutes, careful not to let the onions and potatoes stick to the bottom of the pan. Use a bit more oil if necessary.
- Add the vegetable stock and carrots. If you use fresh green beans, add them at this point. Bring to a boil. Cook for 5 to 10 minutes until potatoes and carrots are tender.
- Add the beets, green beans, bay leaf, and dill. Simmer for a couple of hours. Serve with sour cream if desired.
Nutrition Facts : Calories 232.9, Fat 0.6, SaturatedFat 0.1, Sodium 115, Carbohydrate 53.2, Fiber 10.6, Sugar 13.2, Protein 7.5
Tips:
- Use fresh beets. Fresh beets have a sweeter, more vibrant flavor than canned beets. If you can't find fresh beets, you can use canned beets, but be sure to drain and rinse them well before using.
- Roast the beets before using them. Roasting the beets concentrates their flavor and makes them sweeter. To roast the beets, simply wrap them in foil and bake them at 400 degrees Fahrenheit for about an hour, or until they are tender.
- Use a good quality beef broth. The beef broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
- Add some vegetables to the soup. Vegetables add flavor and nutrients to the soup. Some good vegetables to add to borscht include carrots, potatoes, onions, and cabbage.
- Season the soup to taste. Borscht should be flavorful, but not too salty. Season the soup to taste with salt, pepper, and other spices, such as garlic powder, onion powder, or dill.
Conclusion:
Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you like your borscht with beef, pork, or vegetables, there is a recipe out there for you. So next time you're looking for a warm and comforting meal, give borscht a try!
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