Best 5 Hearty Ham Borscht Recipes

HEARTY HAM CHOWDER

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
• Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
• Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

HEARTY HAM BORSCHT

Steps:

• Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

KYERA'S HEARTY BEEF BORSCHT

Steps:

• Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
• Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
• Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.

HEARTY BORSCHT

Steps:

• 1. In a large kettle or Dutch oven, place water, potato, parsnip, tomato sauce, beet liquid, carrot, onion, vinegar, bouillon granules, and bay leaf. Bring to a boil cover and cook over medium-low heat 20 minutes.2. Stir in chopped beets, cabbage, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 15 minutes or until vegetables are tender. Remove bay leaf.3. Garnish each serving with a spoonful of sour cream and sprinkle with dill or parsley.NOTE: If desired, add 1 cup diced, cooked lean beef roast or round steak with cabbage for a heartier soup.

HEARTY BORSCHT

Steps:

• In a large kettle or Dutch oven, place water, potato, parsnip, tomato sauce, beet liquid, carrot, onion, vinegar, bouillon granules, and bay leaf. Bring to a boil cover and cook over medium-low heat 20 minutes.Stir in chopped beets, cabbage, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 15 minutes or until vegetables are tender. Remove bay leaf.Garnish each serving with a spoonful of sour cream and sprinkle with dill or parsley.NOTE: If desired, add 1 cup diced, cooked lean beef roast or round steak with cabbage for a heartier soup.