Best 6 Moms Borscht Recipes

CLASSIC BORSCHT RECIPE

Steps:

• In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes.
• In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth. Drain and rinse beans and add them to the pot. Cook the soup for 20 minutes.
• Drain and rinse beans and add them to the pot. Simmer for another 15 minutes.
• Add in the sliced potatoes to the pot and simmer them for another 15 minutes.
• After the potatoes are almost done cooking, add in the sliced cabbage to the pot. Next, add in the ground pepper, salt to taste, vinegar and ketchup. Let the borscht simmer for 10 more minutes.
• Serve the borscht with a dollop of sour cream or mayo. Enjoy!

MOM'S BORSCHT

Steps:

• Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
• Add remaining ingredients to dutch oven, then add beef/onion mixture.
• Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.

MRS. KOSTYRA'S BORSCHT

Steps:

• Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
• Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
• In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
• Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

SUMMA BORSCHT

Steps:

• Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY

Steps:

• Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
• Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
• Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
• In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
• Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
• Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
• Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
• Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
• Enjoy!

MOM'S SAUERKRAUT BORSCHT

Steps:

• Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.