Borscht Recipes
Beef, Beet and Cabbage Borscht
This was all I ever wanted to eat growing up, and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of aschi罗宋汤,但为什么却在名字呢?在America in the '60s, unless you were Russian, this was borscht. Funny how that works. It's a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it's a battle-tested classic.--Andrew Zimmern
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Beet and Red Cabbage Borscht
Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided to add it to the soup pot; they've been making borscht with fennel ever since. They like their soup really sweet and sour, but you can adjust the vinegar and honey to your taste.
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Borscht
Borscht is traditionally served both hot and cold. Leftovers are great.
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Chunky Borscht
Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
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Red Borscht
The red theme--beets, onions, cabbage, tomato paste, vinegar--may be playful, but that combination also adds enormous depth to this vegetarian spin on classic borscht.
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Chilled Russian Borscht
This luscious beet soup, served with a dollop of rich, tart sour cream and plenty of salady garnishes (cubed boiled potatoes, crunchy diced radishes, chopped hard-boiled eggs and fragrant, coarsely chopped dill), seems the very essence of Russian cooking: sustaining food that still carries hints of its homey peasant influences.
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Almost-Instant Chilled Borscht
Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht.