Top Rated Borscht Recipes

Borscht is a very common beetroots soup or stew in Russia. This recipe, developed by chef Paul Gstrein, combines the flavor of the beet with succulent short ribs. The ribs are divided into bite-sized pieces perfect for appetizers!
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Borscht, or some variation of it, has been a mainstay of peasant food all over Eastern Europe and Russia. In the winter, the soup is served hot and may contain beets, carrots, and potatoes or other root vegetables; in the summer, the same soup (usually called chlodnik*) may be served icy cold and mixed with cream, yogurt, or buttermilk and garnished with sliced radishes, beet greens, cucumbers, lemon slices, and hard-boiled eggs.Serve this soup hot or cold. Purée it or leave the vegetables whole.
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Deviled eggs are a sight for sore eyes to begin with, but these pickled deviled eggs make them magnificent. Chanie from Brooklyn, N.Y., uses beet juice in her deviled eggs to give them that glow, making them a perfect addition to a Passover meal. 
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International Recipes
Hi AllHere are some soup recipes that you might like. Some of them are GREAT for those cold wintery nights No good to those in the Northern Hemisphere who will be experiencing summer soon. But our friends in the Southern Hemisphere or other cold ...
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Recipe Circus
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To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.
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International Recipes
Hi AllHere are some soup recipes that you might like. Some of them are GREAT forthose cold wintery nights No good to those in the Northern Hemisphere whowill be experiencing summer soon. But our friends in the SouthernHemisphere or other cold ...
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RecipeTips.com
Borscht exists in many variations. This meatless version is enjoyable for its wonderful red color as much as for its complex earthy flavor. If made with Chiogga or golden beets, the color won't be as bright, but it will be just as tasty.
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International Recipes
Hi AllHere are some soup recipes that you might like. Some of them are GREAT forthose cold wintery nights No good to those in the Northern Hemisphere whowill be experiencing summer soon. But our friends in the SouthernHemisphere or other cold ...
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This soup is from Russia and Poland.
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www.epicurean.com
1.Simmer the beef, covered, in salted water until tender or about 1 1/2 hours. 2.Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter, covered, fifteen minutes. Stir frequently. Add the ...
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www.epicurean.com
Run all ingredients through a blender except for one beet, sour cream, and green onion. Pour into soup tureen. Gently pour cream into mixture and refrigerate. Meanwhile, grate remaining beet. Pour soup into individual bowls and garnish with grated ...
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