Russian Borsht Stew. In this episode I cook and eat Borscht, the Russian classic beet stew for the first time. Original Russian recipe for cooking your own borscht. Add cubed potatoes in the boiling broth.
This hearty soup is so healthy and all the vegetables come.
This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this!
Sometimes we make it in summer and serve it cold.
You can have Russian Borsht Stew using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Russian Borsht Stew
- You need 1 1/2 lb of beef stew chunks.
- You need 1 cup of course chopped beet.
- Prepare 1 1/2 cup of thinly sliced potato.
- Prepare 1 cup of sliced onion.
- Prepare 1 each of chopped celery stock.
- You need 2 tbsp of butter.
- You need 3 each of crushed garlic cloves.
- Prepare 1 cup of thin sliced carrots.
- Prepare 1 tsp of chicken bouillon.
- You need 1 cup of course chopped green cabbage.
- It's 4 oz of canned chopped tomato.
- It's 4 cup of filtered water.
- You need 1 of salt and pepper to taste.
- You need 1 tbsp of sour cream per serving.
Being Russian myself I have a courage to say this is a great borscht recipe with Russian flavor. In any event, this is the Russian Cabbage Borscht recipe from the "Moosewood Cookbook" (with some. The Best Russian Stew Recipes on Yummly Piedmont Pork Stew, Pecos Red Stew, Irish Pork Stew.
Russian Borsht Stew instructions
- In large stew pot: melt butter and then add onions, garlic, and beef. Heat on med-high until outside of beef is browned..
- Remove beef from pot and chop into bite-sized chunks. Return to pot and add potatoes, beets, carrots, celery, canned tomato, and water to pot. Cover and simmer for 1 hr or until beef is tender..
- Add salt and pepper as necessary. Serve with a spoonful of sour cream..
- Vegetarian - use vegetable stock and no beef. Still suuuper tasty!.
- Crock pot - brown beef and then add all ingredients to crock pot. Cook in crock pot for 4-6 hrs. For those with a day job, this recipe is awesome to just throw all ingredients in the crock pot and set on low in the morning. It will be perfect by the evening and the longer in the pot the better the flavors. Not really necessary to brown the beef but it does add another layer of flavor..
RICE AND TOMATO BEEF STEW (NIGERIAN STEW)CookingWithRuth. Borscht is a traditional Russian beetroot soup. The name borscht comes from the fact that in Kievan Rus' borscht was made from edible leaves of hogweed which in Russian is борщеви́к. Borsch originates from Ukraine but it became popular in Russia, having acquired new flavors and ways to cook it. Only Russian dumplings compete with in being the.
