Beet Borscht Recipe Jewish Russian

Old Fashioned Hearty Borscht Kosher and Jewish …

WEBOct 24, 2014 · Instructions. Using a 5 quart stock pot or Dutch oven, add water, beef, carrots, onion, celery, 2 sliced beets, bay leaf, and 1 1/2 …

1. Using a 5 quart stock pot or Dutch oven, add water, beef, carrots, onion, celery, 2 sliced beets, bay leaf, and 1 1/2 teaspoons Kosher salt and cook over medium-low heat, covered, for two hours, stirring occasionally.
2. After two hours, shred the remaining beet with a grater or food processor and add to the pot along with tomato paste, sugar and one more teaspoon of salt. Stir well, combing all ingredients.
3. Cover again and simmer for an additional 20 minutes over medium low heat.
4. Remove pot from heat and discard bay leaf. Let cool and then chill in refrigerator for at least a few hours or until the fat from the beef hardens to form a top layer.

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Classic Borscht Recipe (VIDEO) Natasha's Kitchen

WEBOct 13, 2018 · Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, …

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

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