What is that beat soup that is red called?

Question

What is that beat soup that is red called?

Answer 1

Simple Borscht

  



400g beef

2 average red beets

200g cabbage

4 little potatoes

1 carrot

2 tomatoes

1 tsp. vinegar

salt and pepper, to taste

parsley

dill

spring onions





Borsch is of soup, but it is 'Borsch', no one calls it soup in Russia. History says that Borsch was and is one of the most popular dishes in Russia. It appeared at the end of the 18th and 19th centuries. The main ingredients are red beets and broths made from meat or fish, mushrooms, or smoked sausages. Plus, people used to and do use cabbage, onions, carrots, potatoes, tomatoes, spinach, and sorrel. The sour taste it can have is because of the vinegar. Our ancestry ate borsch with pancakes, different porridges, and pies. Poor people made borsch without any meat, only with vegetables.

Preparing meat broth-

Put beef into a large saucepan and cover with 3 liters cold water. Bring to a boil and reduce heat. Remove the grease froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.

Simmering Red Beets-

Melt 1 Tbls. margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.

Pan-frying Vegetables-

Melt 1 Tbls. margarine in a frying pan. Add chopped onions and carrots that are cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally.

Heat broth to boiling. Add chopped cabbage and potatoes that are cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt and black pepper. If you like garlic, you can add about 5g grated garlic. It is supposed to be in borsch. I don't like it and never add it here. Borsch is served with sour cream.

Edit:

  This is one like my friend makes.

Borscht

Hot Beef & Beet Soup

3-4 lbs beef ribs

5 C boiling water

salt & pepper

fresh parsley, dill, chervil, chopped

12 beets, washed, peeled, & cut in strips

2-3 potatoes, cubed

3-4 carrots, diced

2 C tomato juice

sour cream

Add meat to water & simmer until nearly tender. Skim off fat.

Season wiht salt, pepper & herbs to taste. Add vegetables;

cover & simmer until tender. Stir in tomato juice. Simmer for

2-3 hrs. Remove ribs. For a hearty dish, cut meat from bones

and return to soup. Serve with a dollop of sour cream and

Polish rye bread & butter. Serves 10-12

Answer 2

borscht

Answer 3

borscht

Heres the recipe I use to make it if your interested.

Ukranian Borscht"

Ingredients

1 cup pinto beans

6 cups water

4 large beets, peeled and grated (about 4 cups)

6 cups water

4 large carrots, peeled and grated

3 cups water

3 medium potatoes, peeled and diced (about 3 cups)

2 cups water

2 large celery ribs, chopped small

2 medium onions, chopped small

1 large green pepper, seeded and diced

1 large sweet red pepper, seeded and diced

5 cloves garlic, finely chopped

3 tablespoons chicken soup base or 3  chicken bouillon cubes

4 cups water

4 cups chicken broth or vegetable broth

1/2 cup instant potato flakes (Idaho)

1 teaspoon freshly ground black pepper

2 tablespoons soy sauce

4 teaspoons dried dill weed (or more if desired)

3 tablespoons granulated sugar

2 tablespoons white vinegar

Directions

1In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.

2Make sure beans are covered with water at all times during simmering; add additional water if required.

3Save water along with beans to add to borscht later.

4Peel and grate beets.

5In a large cooking pot, add grated beets and 6 cups of water.

6Boil beets until just tender, DO NOT OVERCOOK.

7Peel and grate carrots.

8In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.

9Add cooked carrots and liquid to the pot with beets.

10In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.

11Mash potatoes in the water and add to the cooking pot with beets.

12In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.

13When tender, add to the large cooking pot along with the liquid.

14Add vegetable broth to cooking pot, stir well and bring to boil.

15Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.

16If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.

17Adjust seasonings to taste.

18If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.

19Serve with a dollop of sour cream if desired.

20Refrigerate any unused portion.