Do you have a good recipe for hot borscht?

Question

Do you have a good recipe for hot borscht?

Answer 1

Yes, absolutely, & it's meatless.....rave reviews everytime, people say it tastes like 'pizza soup'-----old Ukranian recipe--

take one can whole beets, reserve the juice, put the juice in the pot.

One can Cream of mushroom soup, whisk in the beet juice til blended.

Grate the beets, add to soup mixture. Add 1-2 or more (if you prefer) apple cider vinegar. Add Italian seasoning, just a touch. If you don't have Ital seas. use oregano & parsley.

Absolutely DELISH!!! U can double, triple the recipe---always a major hit! So easy, but OH! SOOOooo good! Bon Appetit!

Answer 2

There are as many Borscht recipes as there are Russians.  And none of those Russians use canned soup.

Chop until very fine 1/2 cup carrots, 1 cup peeled  onions and 2 cups peeled beets.  Saute in 2 tablespoons butter about 10 mintues. SImmer about twenty minutes with enough water to barely cover those ingredients. Add 2 cups beef or other stock 1 cup finely shredded cabbage and 1 tablespoon vinegar.  Simmer 15 minutes more or until cabbage is tender. You may add more stock depending on how thin you want the soup to be.

Ladle into bowls and add to each each serving 1 tablespoon sour cream.

If you use canned beets, then add the beets after you boiled the onion and carrots.  You may also want to add a teaspoon or so of white sugar since canned beets are not as sweet as fresh.

Answer 3

ok, here's my dad's recipe minus meat (you can add it if you like). the amounts of stuff are approximate.

take a bunch of root vegetables( e.g. 3 carrots, 1 parsnip and a half celeriac). peel and chop into smallish cubes. heat a couple of spoons of oil in a large pan and fry these in it until they start browning on the edges. add one chopped onion and chopped half of a small white cabbage (i leave this out because i hate cabbage and it tastes good without it) and fry with the vegetables for a couple more minutes.

add a couple of spoons of tomato puree, stir well and add vegetable (or beef) stock and two crushed cloves or garlic. leave some space in the pan at this stage. throw in a couple of bay leaves and black pepper. cook for ca. 10 minutes.

peel and chop a bunch of beet roots (best to do this in a sink wearing rubber gloves and and apron - the juice stains absolutely everything) and add to the soup.

boil this whole thing until the beet roots are almost cooked. i think it would take 30-40 minutes or so.

peel a couple of potatoes and quarter/or halve them and add to the soup. add more stock or salt if it's too weak.

mix a couple of teaspoons of plain flour with cold water (easiest way to avoid lumps is put this in a jar, close tightly with the lid and shake vigorously). add this to the soup to thicken it a bit.

cook for ten more minutes or so (until the potatoes are boiled).

this soup actually tastes better when it's a day or 2 old. i love it served with soured cream and baguette.