Time 4h50m Yield 8 Number Of Ingredients 12 Steps:
Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids. Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper. Serve garnished with sour cream and dill.
Time 3h5m Yield 10 serving(s) Number Of Ingredients 23 Steps:
Preheat oven to 350 degrees. Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes. Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes. Remove both meats from the pan with a slotted spoon and drain on paper towels. Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pot. Return both meats to the pot and add the water, salt and pepper and bring to a boil. Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours. Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a fork or knife, about 1 hour. Remove from the oven and set aside until cool enough to handle. When the beets are cool enough to handle, trim the stem and root ends and remove the skins. Coarsely grate or chop and set aside. When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste. Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill. Also, serve with Russian black bread.
Time 2h25m Yield 8 servings. Number Of Ingredients 17 Steps:
Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.
Time 1h45m Yield 12-16 serving(s) Number Of Ingredients 18 Steps:
Fill a large stock pot with 3-4 liters (a gallon) of water, add salt, peppercorns, bay leaf, chili pepper and bring to boil. Meanwhile, wash your veggies, drain and rinse beans, peel and grate carrots, chop potatoes, onions, garlic, and bell pepper. Chop onions finely, grate carrots on coarse grater, crush and chop garlic cloves. Wash the beets (separate and discard the leafy part) and add them whole and unpeeled to boiling water. While they boil on low heat, sauté in a heavy skillet with vegetable oil on medium heat chopped onion and grated carrots, until onion are golden. Add chopped garlic cloves and finely chopped red bell pepper, let them release flavor and add whole jar of tomato paste to the skillet. Stir well, and mix to blend the tomato paste in completely. Allow to sauté a few more minutes, stirring often. Remove from heat and set aside. At this time your beats should be cooked already (depending on their size - usually 15-20 mins of cooking for medium sized ones), so remove them from boiling water and set aside to cool off. Add the rinsed white beans to boiling water and lower the heat. Now you chop potatoes and shred the cabbage as fine as you can. Wash parsley and dill, chop and set aside. Add potatoes and onions/carrots/garlic/bell pepper mix to boiling water, stir well and continue to cook on low heat. Beets by now should be cool enough to handle, peel gently and grate them on coarse grater. Add to borsch along with 2 tablespoons of vinegar (helps to retain that beautiful beet color and gives a slight acidic kick). Immediately add your shredded cabbage, cover and simmer for about 10-15 minutes. Add chopped parsley and dill, and more chopped garlic if you wish, and simmer covered for additional 3 minutes. Turn off the heat, and it’s done. Let it sit covered for an hour or so to allow all the flavors to blend. Serve hot with a dollop of sour cream and a few pinches of chopped parsley and dill. Drop a shot of ice-cold pepper vodka and enjoy your borsch in good health!
More about “veselkas famous borscht recipes”
Yield Makes about 8 cups Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees. Place beets on a piece of parchment paper – lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside. Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside. In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.
