Russian Cabbage Soup Borscht Recipe

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, …

Rating: 5/5
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.

Preview

See Also:

Show details

Russian Borscht Recipe Valentina's Corner

WebMar 31, 2014 · Cube red pepper or cut into small thin strips add to skillet. Add minced garlic to skillet. Chop tomatoes and add to the skillet. Add …

1. Cut meat into bite-size pieces. Slice the garlic cloves. Break the bay leaves into smaller pieces. Season the meat. Combine everything. Refrigerate meat for at least 2 days.
2. Peel and quarter beets. Add beets and 5 cups water to a saucepan, bring to a boil. Cook 20-25 minutes, until beets pierce easily with a knife. Once cooked, remove them from water and setaside cool. KEEP WATER.
3. In a large pot, bring 14 cups water to a boil.
4. Rinse seasoning off of meat. Add the meat to the boiling water. Remove scum and fat that accumulates and floats to the top of the water. It’s very important to keep removing the scum frequently. Turn heat down to low/medium, cook meat about 35-40 minutes or until meat is tender.

Preview

See Also:

Show details