Tag Archive: borscht


Borscht

Twice I have had borscht, a traditional Russian soup – once from a fine restaurant in Chicago and then at a crowded deli in New York City. Both times I enjoyed it immensely. The Soup Sisters will be making borscht at their web cook-along this weekend using the recipe here. We’ll let you know how it turns out.

From Food Network Kitchens

Ingredients

  • 2 bunches red beets, tops trimmed and scrubbed (about 2 pounds)
  • 1 large red onion, peeled and cut into eighths (about 8 ounces)
  • 4 medium carrots, halved crosswise (about 10 ounces)
  • 2 ribs celery, halved crosswise
  • 2 cloves garlic, smashed and peeled
  • 2 tablespoons olive oil
  • 4 teaspoons kosher salt
  • 2 sprigs rosemary
  • 6 cups chicken broth, homemade or low-sodium canned
  • Freshly ground black pepper
  • 1 cup light buttermilk
  • 4 dashes Worcestershire sauce (a bit more than 1/4 teaspoon)
  • 3 tablespoons chopped fresh dill

Makes 8 servings (about 1 1/4 cups per serving)

Directions

Preheat oven to 450 degrees F.

Put the vegetables and garlic on a large piece of heavy-duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, and season with 1 teaspoon salt. Add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1.5 hours. When the beets are cool enough to handle, peel them—the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick.

Put half of the vegetables in a food processor with half of the broth and purée. Transfer the purée to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 3 teaspoons salt, season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from heat and stir in the buttermilk and Worcestershire sauce.

Ladle borscht into bowls and garnish with dill. This soup is also delicious served chilled.

Borscht

Ingredients

  • 2 cans (16 ounces each) diced beets, undrained
  • 2 cans (10.5 ounces each) condensed beef broth
  • 1 small onion, finely chopped (1/4 cup)
  • 2 cups shredded cabbage
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 3/4 cup sour cream, if desired
  • Chopped fresh dill weed, if desired

Directions

  1. Mix all ingredients except sour cream and dill weed in 3½ to 6-quart slow cooker.
  2. Cover and cook on low 6 to 8 hours or high 3 to 4 hours, or until cabbage is tender.
  3. Top each serving with sour cream and dill weed. Can be served hot or cold.

* Instead of shredding cabbage, you can use cabbage slaw mix, which can be found with the bagged salads in the produce section of the grocery store.

Serves 6 bowls

Evaluation

I have had borscht only twice before, once at a fabulous restaurant in Chicago and then again in New York City. Both times I enjoyed it immensely. This is the first time I have tried making it myself. The recipe was very easy to prepare – perhaps too easy. Although I certainly liked eating this soup and felt it was nutritious and healthful (low-carb and low-fat), it cannot compete with those two restaurant soups I had. Nonetheless, it certainly is worth making and would work wonderfully as a first course or with a soup and sandwich meal.