Borscht! Help me make some.
April 20, 2008 8:09 PM Subscribe
Your favorite borscht recipes, share them, please.
I've only ever had really good borscht in Ukraine and Russia. Of course there are many kinds, I prefer hot and hearty with cabbage and meat, but will consider any. I'm really lusting after some and figure at this point it would just easier to make my own, as I'm now in the States but don't live in NYC or Chicago. Any recommendations?
I've only ever had really good borscht in Ukraine and Russia. Of course there are many kinds, I prefer hot and hearty with cabbage and meat, but will consider any. I'm really lusting after some and figure at this point it would just easier to make my own, as I'm now in the States but don't live in NYC or Chicago. Any recommendations?
I'm living in Kiev right now, and my friend taught me to make borscht. I blogged it here (self link). It doesn't have exact proportions, but I've made it a couple of times, and it's hard to screw up. If you were going to add meat, you would add it to the pot with the rest of the cabbage and beans (last step) after having browned it, I think. I haven't really been eating a lot of meat over here. But mefimail me if you have any other questions, I'll be around real live Ukrainians all day who would, I'm sure, be tickled to answer any borscht related queries.
posted by monkey!knife!fight! at 8:47 PM on April 20, 2008
posted by monkey!knife!fight! at 8:47 PM on April 20, 2008
Response by poster: mustcatchmooseandsquirrel, that looks like a lovely and simple recipe. I'm fine with vegetarian, just enjoy a bit of meat occasionally. Thanks!
monkey!knife!fight!, I love the name of yr blog, and those are swell photos...a great help.
posted by dawson at 9:10 PM on April 20, 2008
monkey!knife!fight!, I love the name of yr blog, and those are swell photos...a great help.
posted by dawson at 9:10 PM on April 20, 2008
Nora Ephron had a very simple borscht recipe in one of her books. I can't find the book now but it goes something like this. It makes a huge potful. It is meaty.
- 1 to 2 pounds stewing beef, cut into cubes
- 1 bunch of beets with the tops
- 1 onion
- 1 red cabbage
Brown the beef. Slice up everything and put it all, except the beet tops, into a large pot with lots of water and a little vinegar. Cook until tender, an hour or more. Add the chopped up beet tops and cook down. Season with salt and pepper. Serve with plenty of black bread and sour cream. (Also good with boiled potatoes, cooked separately.)
posted by thread_makimaki at 9:31 PM on April 20, 2008 [1 favorite]
- 1 to 2 pounds stewing beef, cut into cubes
- 1 bunch of beets with the tops
- 1 onion
- 1 red cabbage
Brown the beef. Slice up everything and put it all, except the beet tops, into a large pot with lots of water and a little vinegar. Cook until tender, an hour or more. Add the chopped up beet tops and cook down. Season with salt and pepper. Serve with plenty of black bread and sour cream. (Also good with boiled potatoes, cooked separately.)
posted by thread_makimaki at 9:31 PM on April 20, 2008 [1 favorite]
Response by poster: I like that one thread_makimak, easy to commit to memory!
posted by dawson at 9:58 PM on April 20, 2008
posted by dawson at 9:58 PM on April 20, 2008
I can not cook borscht, but would like to note that there are very many different types. Personally, I really don't like the 'beets-and-not-much-else' type, but love Ukrainian borscht, which is a different beast. Just keep in mind that the recipes you see are not really different versions of the same dish, but rather are different examples from the genre.
posted by bsdfish at 10:05 PM on April 20, 2008
posted by bsdfish at 10:05 PM on April 20, 2008
Response by poster: Thanks bsdfish, I prefer Ukrainian as well, so these work for me. I had, for example, a cold/sweet borscht once, and it was a challenge to get it all down.
posted by dawson at 10:19 PM on April 20, 2008
posted by dawson at 10:19 PM on April 20, 2008
Response by poster: Thanks Greg, while not strictly traditional, that is a promising recipe, I'm putting it here for others to have if they wish:
New York Deli Borscht
From: Joy of Cooking: All About Soups & Stews
by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
About the only thing deli borscht has in common with traditional Russian Borscht is the presence of beets. This version is light and contains no fat. It is usually served cold but is also satisfying hot. For a more substantial dish, add warm, quartered new potatoes. Though many types of beets are available at market these days, use a red beet for this soup. If you find unwilted greens attached to your beets, wash and dry them, then chop and stir them in at the last minute for an untraditional touch. This borscht can be pureed if a smooth soup is desired.
Makes: about 5 cups
Combine in a soup pot:
* 3 cups water
* 1 pound beets, peeled and cut into thin strips
* 1 large carrot, peeled and cut into thin strips (optional)
* 1 clove garlic, minced
Bring to a boil, reduce the heat, and simmer until the beets are tender, 5 to 10 minutes. Stir in:
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
Serve hot or cold, garnished with:
* Sour cream
* Snipped fresh dill
Also, I found where this question has been asked on Chowhound, so others may find that link useful.
If anyone wants to just add one you've seen but not tried, that's fine too. I'll probably have to make it a few dozen times before settling on 'my' recipe.
posted by dawson at 11:21 AM on April 21, 2008
New York Deli Borscht
From: Joy of Cooking: All About Soups & Stews
by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
About the only thing deli borscht has in common with traditional Russian Borscht is the presence of beets. This version is light and contains no fat. It is usually served cold but is also satisfying hot. For a more substantial dish, add warm, quartered new potatoes. Though many types of beets are available at market these days, use a red beet for this soup. If you find unwilted greens attached to your beets, wash and dry them, then chop and stir them in at the last minute for an untraditional touch. This borscht can be pureed if a smooth soup is desired.
Makes: about 5 cups
Combine in a soup pot:
* 3 cups water
* 1 pound beets, peeled and cut into thin strips
* 1 large carrot, peeled and cut into thin strips (optional)
* 1 clove garlic, minced
Bring to a boil, reduce the heat, and simmer until the beets are tender, 5 to 10 minutes. Stir in:
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
Serve hot or cold, garnished with:
* Sour cream
* Snipped fresh dill
Also, I found where this question has been asked on Chowhound, so others may find that link useful.
If anyone wants to just add one you've seen but not tried, that's fine too. I'll probably have to make it a few dozen times before settling on 'my' recipe.
posted by dawson at 11:21 AM on April 21, 2008
My Ukrainian MIL makes borscht with a small rack of pork ribs instead of beef; it can be a bit too rich for some tastes, but it really enhances the flavor of the broth.
posted by juva at 11:57 AM on April 21, 2008
posted by juva at 11:57 AM on April 21, 2008
Response by poster: Thanks GN, I should have guessed that. My cookbooks are currently in another state, in storage, and that's where my copy of Joy of Cooking is. So if you could be bothered to post the other one here that would be cool.
juva, I like the sound of that, pork is my favorite meat anyway...
posted by dawson at 12:29 PM on April 21, 2008
juva, I like the sound of that, pork is my favorite meat anyway...
posted by dawson at 12:29 PM on April 21, 2008
a couple of things I do:
-chop the beets finely in food processor then dont have to cook so long
-dont skimp on dill
-plain yogurt can be substituted for sour cream
posted by canoehead at 3:05 PM on April 21, 2008
-chop the beets finely in food processor then dont have to cook so long
-dont skimp on dill
-plain yogurt can be substituted for sour cream
posted by canoehead at 3:05 PM on April 21, 2008
Response by poster: Thanks for the pointers there canoehead. And no problem Greg Nog, if you get to it cool, if not it's one of the less pressing issues of the day. I did find a few I'm gonna post here, both for me and others.
Craig Claiborne (Best of)
Beet Borscht
2 tbs butter
1 finely chopped onion
1 clove garlic, finely minced
1 1/2 cups finely shredded cabbage
6-8 medium sized beets (about 1.5 pounds), trimmed and peeled
2 cups tomatoes, cored, blanched, peeled and chopped.
1/4 cup red wine vinegar
1 tsp sugar
Salt to taste
Freshly ground black pepper to taste
3 cups canned or fresh vegetable stock or beef broth
Boiled potatoes
Sour cream (optional)
1) Heat butter in large, deep saucepan and add the onion. Cook, stirring, until the onion is wilted, and add the garlic and cabbage. Continue stirring the cabbage until wilted.
2)Grate or shred the beets and add the to the cabbage. Add the tomatoes, vinegar, sugar, salt, pepper and stock or broth. Bring to a boil and simmer for about 1 hour. Serve with boiled potatoes and sour cream.
Makes 4-6 servings
James Peterson (Splendid Soups)
Borscht: Simple Version
3 tbs unsalted butter
2 medium sized onions, finely chopped
4 leeks, white part only, finely chopped
1 celery rib, cut into 1/4-inch dice
1 medium sized turnip, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 pound fresh trimmed or 31/4-pound drained canned beets, cut into 1/4-inch dice, 2 cups
5 cups beef broth
6 tbs white wine vinegar or to taste
salt
pepper
sour creme or creme fraiche
chopped fresh dill
slices of black bread
Melt butter in 4 quart pot over medium heat. Add vegetables and cook 15 to 20 minutes, until vegetables soften. (If using canned beets, add them after other vegetables have softened.)
Add the beef broth and bring the soup to a simmer. Simmer slowly for 10 minutes. Using a spoon, sample vegetables to make sure they have softened thoroughly.
Sprinkle in wine vinegar to taste. Season with salt and pepper.
Serve in hot bowls. Pass the sour cream, chopped dill, and sliced black bread at the table.
Makes 6 servings.
Borscht: Grand Version (Peterson)
For this recipe, use any combination of the meats suggested. Just make sure you have between 6-8 pounds of meat. This takes a long time to prepare, so you may want to make it in stages. The meats can be simmered the day before and kept refrigerated with their broth. If using fresh beets, the can be prepared the day before.
the meat:
2 1-pound smoked ham hocks
3 pounds beef brisket or chuck, 1 or 2 large chucks
3 pounds pork shoulder, trimmed of rind and excess fat, in 2 or 3 large chunks
1 bouquet garni, including 3 sprigs marjoram sprigs if possible
the vegetables:
11/2 pounds fresh, or 2 10-ounce cans whole beets, drained.
1 small head of cabbage, preferably Savoy
1 large onion, finely chopped
4 leeks, white part only, finely chopped
1 cup white wine vinegar
salt
pepper
the garnishes:
sour cream
finely chopped fresh dill
Meat: Place the meats in an 8-quart pot and cover them by 2 inches with the beef broth. Add garni and set pot over high heat. As soon as it approaches a biol, turn down heat and cover pot. Keep at a slow simmer for 3 hours. Every 30 minutes or so, with a ladle, skim off any froth or fat that floats to the surface.
Strain the soup and reserve the broth. take the meat off the ham hocks and discard any rind, gristle or bone. Break the ham meat into 1/2 chunks. Put the meats back in the broth.
Beets: Preferably prepare the day before serving, if using canned beets, just rinse them, slice them, and cut them into strips 1 to 1 1/2 inches long and 1/4 inch on each side
If using fresh beets, which give the soup a deeper flavor, preheat the oven to 375, wrap the beets in aluminum foil, and roast them for about an hour, until they can easily be pierced with a fork. Let them cool, peel them, and cut them into strips as for canned beets.
Cabbage:
Peel of and discard tough outer leaves. Cut cabbage vertically into quarters and cut away the strip of core running along the side of each quarter. Slice the quarters as thinly as you can, shredding the cabbage.
Finishing/Presenting:
Add the chopped onion, leeks, cooked beets, and cabbage to the soup and simmer gently for 25 minutes. Stir in wine vinegar and season to taste with salt and pepper.
Ladle soup into heated bowls. Top with a small dollop of sour cream on each bowl and sprinkle with chopped dill.
Serves 12
I have 2 more, from Mark Bittman, but I'm transcribing these from the books, so I'm taking a break my lovelies.
posted by dawson at 9:25 PM on April 22, 2008
Craig Claiborne (Best of)
Beet Borscht
2 tbs butter
1 finely chopped onion
1 clove garlic, finely minced
1 1/2 cups finely shredded cabbage
6-8 medium sized beets (about 1.5 pounds), trimmed and peeled
2 cups tomatoes, cored, blanched, peeled and chopped.
1/4 cup red wine vinegar
1 tsp sugar
Salt to taste
Freshly ground black pepper to taste
3 cups canned or fresh vegetable stock or beef broth
Boiled potatoes
Sour cream (optional)
1) Heat butter in large, deep saucepan and add the onion. Cook, stirring, until the onion is wilted, and add the garlic and cabbage. Continue stirring the cabbage until wilted.
2)Grate or shred the beets and add the to the cabbage. Add the tomatoes, vinegar, sugar, salt, pepper and stock or broth. Bring to a boil and simmer for about 1 hour. Serve with boiled potatoes and sour cream.
Makes 4-6 servings
James Peterson (Splendid Soups)
Borscht: Simple Version
3 tbs unsalted butter
2 medium sized onions, finely chopped
4 leeks, white part only, finely chopped
1 celery rib, cut into 1/4-inch dice
1 medium sized turnip, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 pound fresh trimmed or 31/4-pound drained canned beets, cut into 1/4-inch dice, 2 cups
5 cups beef broth
6 tbs white wine vinegar or to taste
salt
pepper
sour creme or creme fraiche
chopped fresh dill
slices of black bread
Melt butter in 4 quart pot over medium heat. Add vegetables and cook 15 to 20 minutes, until vegetables soften. (If using canned beets, add them after other vegetables have softened.)
Add the beef broth and bring the soup to a simmer. Simmer slowly for 10 minutes. Using a spoon, sample vegetables to make sure they have softened thoroughly.
Sprinkle in wine vinegar to taste. Season with salt and pepper.
Serve in hot bowls. Pass the sour cream, chopped dill, and sliced black bread at the table.
Makes 6 servings.
Borscht: Grand Version (Peterson)
For this recipe, use any combination of the meats suggested. Just make sure you have between 6-8 pounds of meat. This takes a long time to prepare, so you may want to make it in stages. The meats can be simmered the day before and kept refrigerated with their broth. If using fresh beets, the can be prepared the day before.
the meat:
2 1-pound smoked ham hocks
3 pounds beef brisket or chuck, 1 or 2 large chucks
3 pounds pork shoulder, trimmed of rind and excess fat, in 2 or 3 large chunks
1 bouquet garni, including 3 sprigs marjoram sprigs if possible
the vegetables:
11/2 pounds fresh, or 2 10-ounce cans whole beets, drained.
1 small head of cabbage, preferably Savoy
1 large onion, finely chopped
4 leeks, white part only, finely chopped
1 cup white wine vinegar
salt
pepper
the garnishes:
sour cream
finely chopped fresh dill
Meat: Place the meats in an 8-quart pot and cover them by 2 inches with the beef broth. Add garni and set pot over high heat. As soon as it approaches a biol, turn down heat and cover pot. Keep at a slow simmer for 3 hours. Every 30 minutes or so, with a ladle, skim off any froth or fat that floats to the surface.
Strain the soup and reserve the broth. take the meat off the ham hocks and discard any rind, gristle or bone. Break the ham meat into 1/2 chunks. Put the meats back in the broth.
Beets: Preferably prepare the day before serving, if using canned beets, just rinse them, slice them, and cut them into strips 1 to 1 1/2 inches long and 1/4 inch on each side
If using fresh beets, which give the soup a deeper flavor, preheat the oven to 375, wrap the beets in aluminum foil, and roast them for about an hour, until they can easily be pierced with a fork. Let them cool, peel them, and cut them into strips as for canned beets.
Cabbage:
Peel of and discard tough outer leaves. Cut cabbage vertically into quarters and cut away the strip of core running along the side of each quarter. Slice the quarters as thinly as you can, shredding the cabbage.
Finishing/Presenting:
Add the chopped onion, leeks, cooked beets, and cabbage to the soup and simmer gently for 25 minutes. Stir in wine vinegar and season to taste with salt and pepper.
Ladle soup into heated bowls. Top with a small dollop of sour cream on each bowl and sprinkle with chopped dill.
Serves 12
I have 2 more, from Mark Bittman, but I'm transcribing these from the books, so I'm taking a break my lovelies.
posted by dawson at 9:25 PM on April 22, 2008
Response by poster: Mark Bittman (Best Recipes in the World)
Borscht with Meat
2 thick slices bacon, chopped
1 pound boneless beef, preferably from the chuck or brisket (if in a hurry, use tenderloin---you'll save time, but lose flavor)
2 onions, chopped
1 head of cabbage, preferably Savoy, corded and shredded.
3 beets, peeled and roughly chopped
3 carrots, chopped
3 tomatoes, chopped
6 cups beef, chicken, or vegetable stock, preferably homemade, or water
2 cups cooked or canned white beans, like navy or Great Northern, drained.
1 cup sour cream (optional)
Salt and black pepper to taste.
Put bacon in a large saucepan and turn heat to medium. When it begins to render it's fat, turn the heat up a bit and add the beef. Brown, quickly, just 1-2 minutes per side. Add onions and cook, stirring occasionally, until they began to soften, 3-5 minutes.
Stir in cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add beets, carrots, tomatoes and stock. Bring mixture to a boil, reduce heat and simmer, stirring occasionally, at least 40 minutes, until the meat and carrots are tender.
(You can stop at this point and let it sit for 2-3 hours, or cover and refrig up to 24 hours)
Stir in the beans and sour cream if you're using it and heat thru, stirring. Taste and add salt and pepper as needed.
Serve with a crusty bread.
Serves 4
Time: 1 1/4 hours, largely unattended.
Grand Borscht (Bittman)
Here, borscht becomes an elaborate, full meal.
2 quarts beef, chicken, or vegetable stock, preferably homemade
1 carrot
1 celery stalk
1 whole medium onion, plus 2 large onions, chopped
4 pounds beef short ribs or beef shank or 2 pounds brisket
1 ham hock (optional)
1 bay leaf
1/2 cup small white beans, like navy or pea, soaked overnight or boiled for 2 minutes and soaked for 2 hours if possible, and drained
1 1/2 pound beets, peeled and diced
4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced.
1/2 stick (half tbs) butter
6-13b garlic cloves, roughly chopped (optional)
2 cups shredded cabbage
2 Granny Smith or other tart apples, peeled, cored, and roughly chopped
1/4 cup cider vinegar or red wine vinegar, or to taste
Minced fresh dill leaves or chives for garnish
Sour cream for serving
Combine the stock, carrot, celery, whole onion, ham hock if using it, bay leaf, and beans in a stockpot; bring to a boil, the cover partially and adjust heat so the mixture simmers steadily.
Cook until meat and beans are very tender, at least 2 hours. Remove bay leaf and vegetables and discard. Remove beef and cool before cutting into chunks. If using ham hock, remove meat from the bone; reserve the meat and discard the bone.
(Everything to this point can be done days in advance; cover and refrigerate until ready to proceed.)
Meanwhile add the beets and potatoes to the stock along with the beef and ham and simmer while you proceed with the recipe.
Put the butter in a large skillet and turn the heat to high. When it melts, add the chopped onions, garlic and cabbage along with a large pinch of salt and a bit of pepper, and cook, stirring occasionally, until the onions and cabbage are tender, about 10-15 minutes. Add the apples and cook, stirring occasionally, about 5 minutes more. Turn off the heat and stir in the vinegar.
Add the onion-cabbage mixture to the bubbling stock, taste test, adjusting seasoning. Garnish with dill and serve hot, passing sour cream around the table. Serve with crusty bread and, if desired, boiled egg quarters.
Serves 6
Time: 3 hours, largely unattended.
posted by dawson at 11:17 PM on April 22, 2008
Borscht with Meat
2 thick slices bacon, chopped
1 pound boneless beef, preferably from the chuck or brisket (if in a hurry, use tenderloin---you'll save time, but lose flavor)
2 onions, chopped
1 head of cabbage, preferably Savoy, corded and shredded.
3 beets, peeled and roughly chopped
3 carrots, chopped
3 tomatoes, chopped
6 cups beef, chicken, or vegetable stock, preferably homemade, or water
2 cups cooked or canned white beans, like navy or Great Northern, drained.
1 cup sour cream (optional)
Salt and black pepper to taste.
Put bacon in a large saucepan and turn heat to medium. When it begins to render it's fat, turn the heat up a bit and add the beef. Brown, quickly, just 1-2 minutes per side. Add onions and cook, stirring occasionally, until they began to soften, 3-5 minutes.
Stir in cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add beets, carrots, tomatoes and stock. Bring mixture to a boil, reduce heat and simmer, stirring occasionally, at least 40 minutes, until the meat and carrots are tender.
(You can stop at this point and let it sit for 2-3 hours, or cover and refrig up to 24 hours)
Stir in the beans and sour cream if you're using it and heat thru, stirring. Taste and add salt and pepper as needed.
Serve with a crusty bread.
Serves 4
Time: 1 1/4 hours, largely unattended.
Grand Borscht (Bittman)
Here, borscht becomes an elaborate, full meal.
2 quarts beef, chicken, or vegetable stock, preferably homemade
1 carrot
1 celery stalk
1 whole medium onion, plus 2 large onions, chopped
4 pounds beef short ribs or beef shank or 2 pounds brisket
1 ham hock (optional)
1 bay leaf
1/2 cup small white beans, like navy or pea, soaked overnight or boiled for 2 minutes and soaked for 2 hours if possible, and drained
1 1/2 pound beets, peeled and diced
4 medium or 8 small baking potatoes, like Idaho or russet, peeled and diced.
1/2 stick (half tbs) butter
6-13b garlic cloves, roughly chopped (optional)
2 cups shredded cabbage
2 Granny Smith or other tart apples, peeled, cored, and roughly chopped
1/4 cup cider vinegar or red wine vinegar, or to taste
Minced fresh dill leaves or chives for garnish
Sour cream for serving
Combine the stock, carrot, celery, whole onion, ham hock if using it, bay leaf, and beans in a stockpot; bring to a boil, the cover partially and adjust heat so the mixture simmers steadily.
Cook until meat and beans are very tender, at least 2 hours. Remove bay leaf and vegetables and discard. Remove beef and cool before cutting into chunks. If using ham hock, remove meat from the bone; reserve the meat and discard the bone.
(Everything to this point can be done days in advance; cover and refrigerate until ready to proceed.)
Meanwhile add the beets and potatoes to the stock along with the beef and ham and simmer while you proceed with the recipe.
Put the butter in a large skillet and turn the heat to high. When it melts, add the chopped onions, garlic and cabbage along with a large pinch of salt and a bit of pepper, and cook, stirring occasionally, until the onions and cabbage are tender, about 10-15 minutes. Add the apples and cook, stirring occasionally, about 5 minutes more. Turn off the heat and stir in the vinegar.
Add the onion-cabbage mixture to the bubbling stock, taste test, adjusting seasoning. Garnish with dill and serve hot, passing sour cream around the table. Serve with crusty bread and, if desired, boiled egg quarters.
Serves 6
Time: 3 hours, largely unattended.
posted by dawson at 11:17 PM on April 22, 2008
Response by poster: Hey man, I like this improvisation on JOC's recipe. Sounds lovely. I'll probably start with something close to your suggestions. And as wrong as it may seem, you'll be happy to know that there are indeed red (and super healthy!) carrots.
posted by dawson at 9:13 AM on April 23, 2008
posted by dawson at 9:13 AM on April 23, 2008
This thread is closed to new comments.
3 beets (large)
3 carrots (medium)
3 potatoes (medium)
half a cabbage
half a yellow onion
some garlic
3 bay leaves
'some' dill
'some' parsley
1 tablespoon red wine vinegar (or just normal vinegar)
salt
pepper
1. pre cook beets/carrots/potatoes + chop
2. chop cabbage
3. fry yellow onion+garlic in sunflower oil (or whatever oil is around)
4. add (8-10 cups) veggie broth or water or whatever
5. throw in three bay leaves, some dill, some parsley
6. after that boils a bit, throw in veggies
7. let the soup boil for an hour to meld flavors
8. throw in 1 or 2 tablespoons of red wine vinegar
9. maybe throw in 1tbspn brown sugar? (I never have)
10. salt+pepper to taste
11. garnish with scoop of sour cream and chives/green onions
posted by mustcatchmooseandsquirrel at 8:33 PM on April 20, 2008 [2 favorites]