Best 2 Hungarian Borscht Recipes

HUNGARIAN BORSCHT

Steps:

• In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
• In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
• Reduce heat and simmer until all vegetables are tender, about 10 minutes.
• Add soy sauce and dill weed and simmer for another 3 minutes.
• Adjust seasonings to taste.
• Serve hot with dollops of sour cream or plain yogurt if desired.

HUNGARIAN BORSCHT RECIPE

Steps:

• Scrub and rinse the beets thoroughly, removing the foliage. Using a large soup pot, cook the beets in cold water until tender. Remove the beets, reserving water. Cut off the tops and peel the beets. Dice into ½ inch pieces, and return 2 cups to soup pot. Using a hand blender, puree the beets. Add the beef broth and remaining beets. In another soup pot, cook the marrow bones with just enough water to cover, until water adopts a beefy flavour. Skim off the foam. Discard the bones, and add the water to the beets. Brown the stewing beef in oil; shred the meat, and add to soup pot. Add the garlic, pepper, parsley, tomatoes, carrots, sugar, cabbage, and potatoes to the pot. Cover and simmer until the vegetables are tender, but not mushy. Ladle into bowls and serve with a sprinkling of Parmesan cheese and a dollop of sour cream.