Classic Borscht Soup - Shredded Beef With Beets & Carrots
Вставка
- Опубліковано 28 лют 2023
- Here is my Borscht soup recipe straight from Kazakhstan! This delicious beef and beetroot soup will knock your socks off. Mine is made from grass fed chuck roast, beets, carrots and a lot more. You're going to love the flavor!
_↓↓↓ GET THE RECIPE ↓↓↓_
Like my content? Support my channel by buying me a cup of tea!
www.buymeacoffee.com/RockinRobin
Here Are My Most Popular Recipes To Try:
How To Make Golden Milk: • How To Make Golden Mil...
Ward Off Colds & Flu With TURMERIC Tea: • Ward Off Colds & Flu W...
Oven Fried Chicken That Tastes Deep Fried: • Oven Fried Chicken Tha...
How To Make Eggplant Taste Like Fried: • How To Make Baked Eggp...
How To Cook Bacon In A Pan Perfectly: • How To Cook Bacon In A...
The Best Tuna Melt Sandwich Recipe On Sourdough Bread: • The Best Tuna Melt San...
Follow Rockin Robin On Social Media:
Visit my website: www.cooking-mexican-recipes.com
My Free Newsletter: bit.ly/2ImiqGc
Connect with me on FACEBOOK: www.RobinInTheKitchen.com
TWITTER: / robin_rockin
Pinterest: / rockinrobin14
Instagram: / rockinrobincooks
Amazon Store for Rockin Robin Cooks
www.amazon.com/shop/rockinrob...
Kitchen Tools I Like:
▶︎ Tortilla Warmer
amzn.to/2FGq24U
▶︎ Lodge cast iron 12 inch pan
amzn.to/2rz3Pn4
▶︎ Global 8 inch Chef Knife
amzn.to/1TFZYYh
▶︎ Baking Sheet Tray
amzn.to/2EpdtyA
▶︎ Wooden Spoons
amzn.to/2jFvhvw
▶︎ Vitamix 5200
amzn.to/2D9iPJx
▶︎ Cooling Racks
amzn.to/2xT4L6B
▶︎ Arrowroot Powder
amzn.to/2oWQy3j
▶︎ Instant Read Thermometer
amzn.to/2nLXT3A
▶︎ Taco Holders
amzn.to/2Pn62xE
Borscht Soup Recipe:
Ingredients:
1 ½ lbs red beets, peeled and cubed
1/2 head of cabbage
2 carrots, organic, peeled, and sliced into coins
1 large onion, super fine dice
1 large russet potato, organic, peeled and cubed
1 can diced tomatoes, with juice
1 ½ to 2/1/2 lb beef chuck roast
1 ½ quarts of beef broth
2 cloves garlic, minced
1 Tbsp. red wine vinegar, or to taste
1 - 2 Tbsp. brown sugar
Finely shopped fresh parsley and dill (generous amount) to taste
Salt and pepper to taste
Olive oil and grassfed butter for browning and sauteing.
Directions:
Preheat oven to 325 degrees F.
Preheat a cast iron pan over medium high heat. Once you see smoke coming off the pan, add just enough oil to coat the bottom of the pan and swirl the oil to coat.
Salt the beef on both sides and lay the roast in the pan. Don’t move it for 2 to 3 minutes so it will sear. Once all sides are seared, place the beef into an oven proof covered dish and pour in 1 quart of beef broth.
Cover and place in the center of the oven for 2 hours.
In the meantime, enjoy a joke or two and chop up those veggies. After 2 hours or until beef is tender, remove the roast from the pan onto a cutting board. Shred the beef with 2 forks and remove any excess fat.
Sometimes I cook the meat the night before I make the rest of the soup. I can skim the hardened fat off the top of the cooking liquid in the morning. Makes for a leaner broth.
Place the beef back into the pan and refrigerate if making this ahead of time, as I did in the video.
The next day I skimmed off the excess fat that solidified on the top of the soup.
Now, place a stockpot over medium heat and add a tablespoon or two of olive oil to the pan along with a tablespoon of butter. Once hot add the onion and saute for 5 minutes stirring frequently. Then add the garlic and stir for 1 minute more.
Strain the beef from the broth and pour the broth into the stockpot with the onions. Add the carrots, beets, and tomatoes. Bring to a boil, cover and then simmer until beets are tender (about an hour). Add more broth as needed.
Add the beef, the vinegar, brown sugar and the cabbage and simmer an additional 30 minutes.
Add the potato and simmer an additional 15 minutes.
Add fresh dill and parsley, Stir and serve with a dollop of sour cream or plain yogurt and a sprig of fresh dill.
Freezes well. Enjoy!
Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media:
Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
#RockinRobinCooks
#borscht
#beetrootsoup - Навчання та стиль
Thank you for sharing this beautiful recipe with us.
Thank you rock and Robin
My Polish Grandmother made it with oatmeal it came out delicious and that was the only Polish dish I didn’t learn to make !❤
Wow! That’s interesting! Thanks for sharing Janice!
I am definitely going to try this in my future
Please do! Thanks for stopping in!
I have a mixed Slavic ancestry, which includes Polish and Ukrainan. Borscht is my favorite soup. That looks great. Cheers, Robin! 👍👍✌️
Thanks Dwayne! Didn’t know it was your favorite soup! I love it too!
oh Thank you for the receipe. a good time for soup here in Edmonton , Alberta Canada. it's Feb26/24 😁😋👋
Soup weather in full swing, right? Glad the recipe came in handy!
Real good..have tried last weeks receipe and my hubby enjoyed it allot..hegave it a 10 which is tops in our rating..
Did you mean the guacamole Beverlee?
@@RockinRobinCooksyes
😅👍❤️ you're the best!
Thanks for watching!
Yum
It’s so good! Thanks for watching!
Thanks Rockin Robin this looks amazing. I really like Borscht but I've never thought of making it myself. I love how you make such amazing recipes accessible. 😍
You are so welcome Katherine! Enjoy!
I heard about this soup not long ago! It sounds delicious!!
I hope you give it a try Regina! It is delicious and nutritious!
The cabbage seems to be missing from the recipe?
You are right! Thanks for letting me know. I’ll fix it. It’s 1/2 a cabbage.
I admire you. You did great! But let me give you some advice. I
am from Ukraine. Never ever heard of using red cabbage in borshch , This is the right spelling of this soup,BORSHCH! Red cabbage absolutely changes the taste of it. No, please. No olive oil. It is not used for frying and never was used in Ukraine. Beets must be cooked first in a boiling water to get the unpleasant smell out of it. Garlic is used in the very end, just fresh, not fried. Must have more liquid otherwise it looks like porridge. And you can easily cook it without meat. And if with meat it must be sugar bone or ribs. My grandmother used white beans that were soaked over night before. They did not have meat very often in old times. No refrigerators too.
Thanks for sharing your version. Much appreciated.
You overcooked the beetroot. You shouldn't boil it on such great fire and for so long. Borscht shouldn't have red color, if you overcook the beetroot it gets red and beetroot soup loses all antioxidants. As a Pole i know what I'm talking about :D
Alan, you are absolutely right. I am from Ukraine.
Thanks for sharing that Alan! I was following a recipe but I can see what you mean. In any case it’s still very delicious!