Borsch. Such kind of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general. This is our family's version of classic borsch and it's one of the two soups my children absolutely love (Mom's Meatball Soup being the second). Borscht is definitely on the regular rotation at our house! eda/retsepty/kak-prigotovit-samyj-vkusnyj-i-navaristyj-borsch/.
Borsch is the famous soup in many Russian families, as well as many Eastern and Central European countries.
The recipes of borsch vary, but vegetables (mainly beet) and sour cream are always the.
Delicious borscht soup made with fresh red beets, beef shank, onions, carrots, potatoes, cabbage, dill, and sour cream.
You can cook Borsch using 20 ingredients and 6 steps. Here is how you cook that.
Ingredients of Borsch
- It's 3-4 lbs of Beef Roast (Bone or Chuck).
- You need 2 1/2 qts of Water (boiling).
- Prepare 1/2 c of Dry Lima Beans (large).
- It's 2 of Potatoes (small, whole and peeled).
- You need 2 of Bay Leaves (whole).
- It's 1 Tbsp of Salt.
- It's 1/2 tsp of Pepper.
- Prepare 1/2 c of Carrots (diced).
- Prepare 1 c of Celery (dices).
- Prepare 1 of Onion (medium, chopped).
- You need 1 c of Frozen Mixed Vegetables.
- It's 1 Can of Tomato Sauce (small).
- You need 16 oz of Can Tomatoes (approximately 1 lb).
- Prepare 1/2 c of Bell Pepper (chopped).
- You need 2 c of Cabbage (chopped).
- It's 2 Tbsp of Parsley, (chopped).
- You need 1/2 tsp of Dill Weed.
- Prepare 1 of Yellow Chili (optional).
- Prepare 1 Tbsp of Sugar.
- You need 1 tsp of M.S.G.
Borsch is one of the most well-known Slavic foods. The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. Borsch originates from Ukraine but it became popular in Russia, having acquired new flavors and ways to cook it. Only Russian dumplings compete with in being the most important national dish.
Borsch instructions
- Wash beef in a colander. Bring water to boil in a pot. Add beef, lima beans, and potatoes and bring to boil. Add salt and pepper and simmer for approximately 2 hours until the meat is tender..
- Remove meat and add carrots, celery, onions, and mixed vegetables. Cook 15 minutes..
- Break up tomatoes by hand and add the rest of the ingredients. Simmer for 30 minutes longer..
- Remove potatoes and mash, then return to the soup..
- Remove the bay leaf and chili..
- Before serving, take the roast that was cooked in the soup and cut it up into 1 1/2" squares and place into a casserole dish one layer deep. Sprinkle with salt and pepper. Bake in a 375 degree oven until browned. Serve meat on the side with mustard or horse radish. Eat with the soup and bread..
Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color. Borscht is popular in cuisines of some Eastern European, such as Ukrainian. It's carmin red because of the beetroot and sweet thanks to it. Garlic almost dissolves in the sweetness of the beetroot and the greasiness of fat beef broth. Despite most people associating this recipe with Russia, borscht, or as it is properly pronounced borsch, is actually Ukrainian.
