Borsch Suppe Russische Rezept Eintopf Beete

I don’t know about you, but there’s nothing quite like a piping hot bowl of borscht on a cold winter’s day. This classic Russian soup has been a favorite of mine for as long as I can remember, and I’m always on the lookout for new variations and recipes to try out. If you’re not familiar with borscht, it’s a beet-based soup that’s typically made with beef broth, cabbage, and a variety of other vegetables and herbs. It can be served hot or cold, and it’s often accompanied by sour cream and crusty bread. But enough talk – let’s get down to business and take a look at some of the best borscht recipes on the web. First up is this delicious-looking recipe from RusslandJournal.de:

Borschtsch – RusslandJournal.de

Ingredients:

• 1 onion
• 2 carrots
• 2 beetroots
• 2 potatoes
• 1/4 cabbage
• 1 can of tomatoes
• 1/2 cup of tomato paste
• 2 cloves of garlic
• 1 teaspoon caraway seeds
• 1 bay leaf
• 1 tablespoon of oil
• salt and pepper to taste
• sour cream

Instructions:

1. Finely chop the onion, carrots, and garlic. Sauté in oil until softened.
2. Peel and dice the potatoes and beetroots. Shred the cabbage.
3. Add the potatoes, beetroots, cabbage, canned tomatoes, tomato paste, caraway seeds, bay leaf, and enough water to cover the vegetables to the pot. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes or until the vegetables are tender.
5. Remove the bay leaf and adjust the seasoning to taste.
6. Serve hot with a dollop of sour cream on top.

How to prepare:

This borscht recipe is easy to prepare, and it’s a great way to use up any leftover veggies you have in your fridge. Just chop everything up, add it to a pot with some broth and spices, and simmer until it’s tender and delicious.

Preparation time:

This recipe should take about an hour to prepare, including chopping and simmering time.

Servings:

This recipe should make enough soup for about 4-6 people.

Nutrition Facts:

Sorry, I don’t have the nutrition facts for this recipe – but I’m pretty sure it’s good for you!

Tips:

• If you want to make this soup even heartier, you can add some chunks of beef or sausage along with the vegetables.
• Don’t skip the sour cream – it adds a tangy creaminess that really takes this soup to the next level.
• If you’re not a fan of beetroots, you can try substituting them with parsnips or turnips instead.

FAQs:

Sorry, I don’t have any frequently asked questions for this recipe – but feel free to leave a comment if you have any!

Next up, let’s take a look at another tasty borscht recipe – this time from Chefkoch.de: Borschtsch / Borsch von Muska | Chefkoch.de

Ingredients:

• 3-4 beetroots
• 1 onion
• 2 carrots
• 2 potatoes
• 1/4 cabbage
• 1 can of tomatoes
• 2 tablespoons of red wine vinegar
• 1 tablespoon of sugar
• 1 bay leaf
• 4 cups of beef broth
• salt and pepper to taste
• sour cream and dill for serving

Instructions:

1. Peel and chop the beetroots, onion, carrots, and potatoes into bite-sized pieces.
2. Sauté the onions and carrots in a large pot until the onions are translucent. Add the potatoes and sauté for a few more minutes.
3. Add the beetroots, cabbage, canned tomatoes, red wine vinegar, sugar, bay leaf, beef broth, salt, and pepper to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer for about an hour or until the beetroots are tender.
5. Remove the bay leaf and adjust the seasoning to taste.
6. Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.

How to prepare:

This recipe is a bit more involved than the previous one, but it’s still fairly easy to prepare. Just chop up all the veggies, sauté them in a pot, add the broth and spices, and let it simmer until it’s done.

Preparation time:

This recipe should take about 90 minutes to prepare, including chopping and simmering time.

Servings:

This recipe should make enough soup for about 6-8 people.

Nutrition Facts:

Sorry, I don’t have the nutrition facts for this recipe – but I’m sure it’s packed with vitamins and minerals.

Tips:

• If you don’t have beef broth on hand, you can use chicken or vegetable broth instead.
• If you’re cooking for a vegetarian or vegan crowd, you can omit the beef broth and use vegetable broth instead.
• Don’t skip the red wine vinegar – it adds a tangy depth of flavor that really sets this recipe apart.

FAQs:

Sorry, I don’t have any frequently asked questions for this recipe – but if you have any, feel free to leave a comment!

And there you have it – two delicious borscht recipes that are sure to warm you up on a chilly day. Give them a try, and let me know which one is your favorite!