Best 13 Summa Broscht Recipes

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.

SOMMA (SUMMER) OR KRUT (WEED) BORSCHT

Steps:

• To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
• Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
• Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
• Cook this until potatoes are done.
• Add the farmer sausage pieces back into the soup.
• Add salt to taste.
• Serve hot with heaping tablespoon of sour cream in each serving.
• Good served with fresh homemade brown bread.
• The farmer sausage can be substituted with a smoked ham hock.

GRAMMA'S SUMMA BORSCHT

Steps:

• Bring the water to a boil in a large stockpot. Gently drop the ham into the boiling water; add 1 chopped onion, dill, and salt. Reduce heat to low, cover the stockpot, and simmer 1 hour.
• Remove ham from broth. Cut as much meat from the bone as possible, cut into dice, and refrigerate. Return bone and any undesirable meat chunks to the broth. Cover and let simmer an additional 3 hours.
• Remove and discard the bone and any large chunks of meat from the broth. Strain the broth through cheesecloth and return strained broth to the stockpot; place over medium heat. Add 1/2 chopped onion to the broth; season with salt and black pepper. Stir diced potatoes into the broth, bring to a boil, and reduce heat to medium low; cook at a simmer until the potatoes are tender, about 20 minutes. Remove from heat to cool, about 20 minutes.
• Whisk egg, flour, and about 1/4 cup of the buttermilk together in a bowl until smooth with no lumps; set aside.
• Pour remaining buttermilk into the simmering broth. Stir egg mixture into the stockpot; bring the mixture to simmer over medium heat and reduce heat to low. Stir diced ham into the simmering soup; cook until hot, about 15 minutes.

BOBCHA'S POLISH BORSCHT

Steps:

• In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
• When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

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!

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
• Remove the beets to a bowl with a slotted spoon and set aside to cool.
• Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
• Peel the cooled beets with a small paring knife or rub the skins off with your hands.
• Cut the beets in small to medium dice.
• Add the beets, cucumber, scallions, and dill to the soup.
• Cover with plastic wrap and chill for at least 4 hours or overnight.
• Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

SUMMER BORSCHT

Steps:

• Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
• Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
• Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
• Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
• Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.

WINTER BORSCHT

Steps:

• In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
• Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
• Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
• Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
• If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.

CHILLED GREEN BORSCHT

Steps:

• For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains. Remove from the heat, strain and discard the solids.
• For the soup, melt the butter in a large pan. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes. Stir in the potatoes and cook for 5 minutes. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
• Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender. Add 1/8 cup of the dill and cool in the refrigerator. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill. Serve chilled with a dollop of sour cream in each bowl. (The borscht can be made several days ahead.)

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.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

BORSCH

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.