Iiiiiit’s borsch time!!! (Yes I spell it without the t… I dunno what the t is doing there. There’s no t in that word when I pronounce it.)
Anyway, for the first time in my life I’ve prepared borsch unsupervised. To be honest… It’s really good!! I outdid myself!
I still can’t fathom this but some people think borsch is just soup with beets in it. Not true at all! It’s basically a beef stew with tons of vegetables. In fact the beets make up a very small portion of the ingredients.
Приготовила я всё-таки борщ. Давно надо было но увы в Японии свёклу фиг найдёшь. Мы наконец то купили в Американском супермаркете и приволокли домой.
Вообще то - получилось! Мясо бело отличное, и ингредиенты почти все нашли. Не было укропа… :( То есть… он был, но он такой…. Японский укроп. Не чем не пахнет. Я ему не доверяю.
А так - классно! Вкусно - БООООЛьШОЕ СПАСИБО БАБУЛЕ ЗА РЕЦЕПТ! И я и Соу с удовольствием слопали.
Nice blog! Can you please tell me some blogs that are also posting naruto???
Thank you so much!!!! ಥ‿ಥ Here are a few Naruto (but not necessarily centric blogs) I follow. You can also check out my blogroll to see everyone I follow and click the favorites tab for my other favorite blogs as well!
How I cook vegetarian Russian borscht (step by step).
Add broccoli and all sauteed vegetables, salt, grind pepper, 2 bay leaves (any spices you like). Add ½ bell pepper (or mini-peppers) and celery. Turn the stove off and add sprouts, baby dill, parsley, and cilantro to the borscht.
Total cooking time should be 25 minutes (you don’t want to overcook the veggies). Serve with a dollop of sour cream. :)
My grandpa used to make the most amazing borscht…so says my entire family anyway. I never touched it as a kid. Now, older & wiser (and much less picky), it has been one of my favourite soups for many years now.
I still can’t believe it; but this is actually my first time attempting to make my own borscht from scratch. And it turned out even better than I had hoped. My grandpa would be proud!
I couldn’t follow just one recipe I found online, so I decided to take ideas from a few, and go with it.
This is how I did it:
2 large beets ½ cup white beans (I used white kidney beans since I had them on hand) 2 Tbsp. olive oil or butter 1 small onion, thinly sliced 2 cloves garlic, minced ½ head Savoy cabbage, shredded 4 cups vegetable stock 1 bay leaf Salt & pepper to taste Lemon juice to taste Sour cream for garnish
Preheat oven to 350°. Roast the beets in foil (whole) for about 40-50 minutes, until tender. Let beets cool.
For a chunky soup, chop most beets in small chunks. For a more traditional soup, shred the beets in a food processor or on a grater. I do a combination of both chunk and shredded. Set aside.
Heat a soup pot at medium-low heat. Add oil, onions, and some salt. Cook until onions are soft. Add garlic, and cook for another minute or two. Add cabbage, and stir until cabbage wilts, about 3 to 5 minutes. Add beets, bay leaf, and broth. Bring to a boil, then reduce heat to low to maintain a slow simmer. Add beans, and a TON of fresh (or fresh frozen) dill and cook until veggies are tender, 15-20 minutes.
Add salt, fresh ground pepper, and lemon juice to taste. The lemon will counter act the sweetness of the beets, so this is a don’t-you-dare-skip-this-step step!
Stir in a nice dollop of sour cream before serving.
In the garden lately. The top photo is all the veggies we came home to from a weekend away. The middle two photos are what we also harvested, & the bottom two photos are the food we made with it all! Chilled beet soup topped with sauerkraut and a sweet/sour stir fry. Thankful!
I don’t mean the stuff in the big bottles. I have to confess – I have been aware of it all my life but I’ve NEVER actually tasted it. It might be fine. Even good. But I like to cook my own stuff and beet soup is really easy. And tasty. And when it’s homemade I can add all sorts of flavoring.
So yesterday I made beet soup with orange and mint.
It was really good. Here’s the recipe.
Borscht with Orange and Mint
3 large or 4-5 medium beets
2 tablespoons olive oil
1 tablespoon butter or margarine
1 medium onion, chopped
1 tart apple, peeled, cored and chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh ginger
2 tablespoons grated fresh orange peel
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste
4 cups water
1 cup cream, coconut milk or soy milk, optional
Preheat the oven to 450 degrees. Scrub the beets, wrap them in aluminum foil and roast for about an hour, or until the beets are tender. When the beets are cool enough to handle, remove the skins. Chop the beets and set them aside. Reserve any natural liquids that have accumulated. Heat the olive oil and butter in a soup pot or large saucepan over medium heat. When the butter has melted and looks foamy, add the onion, apple, garlic and ginger and cook for about 5 minutes, or until the ingredients have softened. Add the beets (plus any accumulated juices), orange peel, mint, salt and pepper and stir. Pour in the water. Bring the soup to a simmer and cook for about 20 minutes. Puree the soup with a hand blender or in a food processor or blender. Return the soup to the pan to heat through. For a creamier, thinner soup, add the cream. Makes 4-6 servings
Made a big pot of borscht for dinner tonight just so I could see how my cashew sour cream would taste with it. So good!
Here’s my borscht recipe, I don’t say this about a lot of things but I do make the best borscht I’ve ever tasted. You have to love beets, of course.
About 8 medium sized beets
2 celery sticks
1 small onion
½ head of savoy cabbage
2 cloves of garlic
2 veggie bouillon cubes
1 large bunch of fresh dill
2 tbsp apple cider vinegar
salt and pepper to taste
Dice beets, carrot, celery, onion, and garlic quite small and saute in olive oil or coconut oil in large pot.
I use an entire bunch of fresh dill, add half to your mixture plus your veggie bouillon cubes.
When carrot, celery and onion begin to get soft start adding water slowly, 1 cup at a time until you have added about 8 cups of water.
Let this cook at a medium boil for about 20 minutes.
Turn down to a low boil, add the rest of the dill, apple cider vinegar and salt and pepper to taste.
Cook for another 20 minutes at a low boil. Make sure beets are cooked if you are going to be serving this right away.
Serve with some cashew sour cream!
I have posted the recipe previously on my blog. It’s very simple to make your own sour cream. This time I used half a cup of macadamia nuts and half a cup of cashews cause that’s what I had in my freezer and it pretty much tasted the same. 1 tbsp lemon juice, 1 tbsp apple cider vinegar, ½ cup water and blend till smooth. Also a dash of salt if not using salted nuts.
Just to let everyone know, it’s the apple cider vinegar that makes this soup so good, it is not the same without it!
Also a bonus 1 cup of this soup is only about 70 calories and full of iron.