What are the ingredeints in borscht and recipe?

Question

Ukraindian soup(meal)

Answer 1

peel and cube 3 large beets
(or even easier - boil the whole beets until done, this will take over an hour depending on the size of the beets, the peel comes off easily or roast the beets in the oven until done)

Simmer the beets (add the beets later if you are using cooked beets) with some carrots and onion in chicken stock until done
season with dill, salt, pepper
serve with sour cream

(I always use rubber gloves when handling beets so I don't dye my hands red)

there are many variations (most borscht is great)
some have cabbage (my Baba never did this)
some times my Baba would add peas
some have bits/chunks of meat (my Baba never did this)
some use pickled beets (this sounds disgusting)
I see on the internet that a lot of recipes add tomatoes (never have had this - does not sound quite right)

Answer 2

Its been a long time since I've made it so I double checked with a couple of recipe sources.. "all recipe" and recipe. com.
Neither one really nailed how I used to make it.
1st. Borscht is sort of like beet stew, so the components are generally
Beets, a meat, cabbage, onion, with sour cream as a topping and a dark bread to accompany.
Method 1)
1to 11/2 lbs beets, (cleaned prepped and cubed)
3 cups broth (chicken or beef) vegetarian can use vegetable broth
1/2 lb meat (pork sausage, or beef) this is optional
Cabbage, I go for @ a cup to a cup and a half of cabbage, coarsely chopped.
1/2 an onion coarsely chopped
2 tsp dill weed
Salt and pepper to taste
Basically just throw it all in a pot and cook til everything is done.

Second method:
Leave out the meat.
Cook the beets, cabbage, and onion together, when cooked
divide in 1/2, blend one half then return to the stove, add other 1/2 and spices.
again serve with sour cream and dark bread.

Sorry I'm not great at recipes I tend to be a pinch of this and a pinch of that.
But your question has inspired me to make some Borscht soon.

Answer 3

Here's one from www.cooks.com:

CLASSIC RUSSIAN BORSCHT
2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.

Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.

At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.

Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

Answer 4

Ukrainian Borshch
8 cups beef stock
1/2 medium head of cabbage, finely shredded
3 medium potatoes, cut into 1-inch cubes
1 large red beet, shredded
1 Tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 Tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley root or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 whole head of garlic, peeled and chopped
2 Tablespoons bacon fat
fresh parsley, chopped
Garnish: sour cream
Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes. Set aside. Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley. Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours. Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
When ready to serve, reheat gently then ladle into bowls. Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.
http://www.soupsong.com/rbeet4.html

Answer 5

Christmas Borscht

Ingredients

(8 servings)

32 oz Beets, diced canned
3 c Water
1 Celery stalk
1 Carrot, quartered
1 Bay leaf
1 Garlic clove, peeled
1/4 ts Peppercorns, whole
1/4 ts Salt
1 tb Lemon juice
1 ts Sugar
1 Dairy sour cream or dill sprigs


Instructions

Drain beetsm reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vsegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings.

Answer 6

MEATY UKRAINIAN BORSCHT

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balenced by an acid edge of lemon.

2 pounds beef flank steak or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste
3/4-1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

Serves 6 to 8.