{"id":4048,"date":"2014-02-05T11:00:39","date_gmt":"2014-02-05T19:00:39","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=4048"},"modified":"2025-02-19T13:34:38","modified_gmt":"2025-02-19T21:34:38","slug":"borscht","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/borscht\/","title":{"rendered":"Easy Homemade Borscht is a Healthy and Hearty Meal"},"content":{"rendered":"\n

Borscht is a traditional Russian sweet and sour beet soup. Yes, the woman who professed to hate beets is posting a beet soup recipe. And it is delicious.<\/p>\n\n\n\n

\"bowl<\/figure><\/div>\n\n\n\n

I\u00a0modified this recipe from The Yul Brynner Cookbook: Food Fit for the King and You<\/a>, a marvelous book with Russian, Japanese, Chinese, Hungarian (Gypsy) and more recipes.<\/p>\n\n\n\n

This can be served chilled in the summer time. But, I have to say, this Borscht was awesome steaming hot straight out of the pot. And filling!<\/p>\n\n\n

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\"bowl<\/div>\n\n

Recipe<\/h2>

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Ingredients
<\/div> <\/h3>
  • 1<\/span> tablespoons<\/span> butter or olive oil<\/span><\/li>
  • 1<\/span> cup<\/span> onion<\/span> (diced)<\/span><\/li>
  • 8<\/span> cups<\/span> beef stock<\/span><\/li>
  • 4<\/span> large<\/span> beets<\/span> (peeled, sliced and cut in \u00bc)<\/span><\/li>
  • 2<\/span> tomatoes<\/span> (cut into large chunks)<\/span><\/li>
  • 2<\/span> carrots<\/span> (cut in \u00bc inch slices)<\/span><\/li>
  • 1<\/span> celery stalk<\/span> (diced)<\/span><\/li>
  • 1<\/span> small<\/span> turnip<\/span> (peeled and diced)<\/span><\/li>
  • \u2153<\/span> cup<\/span> red wine vinegar<\/span><\/li>
  • 1-2<\/span> tablespoon<\/span> sugar or no sugar sweetener<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • \u00bd<\/span> pound<\/span> diced cooked ham or beef<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • In a large stock pot, saut\u00e9 onions in butter\/oil until translucent. Add stock and all of the chopped vegetables.<\/div><\/li>
    • Simmer until vegetables are tender, approximately 20 minutes depending on how small you diced them. <\/span><\/div><\/li>
    • Add vinegar, sugar and bay leaves. Simmer for 20 minutes.<\/span><\/div><\/li>
    • Remove bay leaves and add meat. Cook until meat is heated (about 5 minutes). Salt and Pepper to taste.<\/span><\/div><\/li>
    • Serve immediately with a scoop of sour cream. Or in summer, chill and serve cold with some sliced cucumbers that have been peeled and seeded.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>\n\n\n

      Until next time, stay warm (or cool if you are visiting us in the summer) and happy eating.
      ~Audrey<\/p>\n","protected":false},"excerpt":{"rendered":"

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