Polish Summer Barshch Borscht


A delicious change from the usual cold summer soups. Posted by request from the "Art of Polish Cooking".

Recipe From food.com

Provided by Lorac

Time 40m

Yield 8-10 serving(s)

Categories Vegetable


  • Combine beef broth, beets and beet liquid in a large pot and heat.
  • Mix flour and water, add to the pot and bring to a boil.
  • Chill, add remaining ingredients except eggs and refrigerate.
  • Serve very cold topped with chopped eggs.

Polish Summer Barshch (Borscht) image

Number Of Ingredients: 12


  • 5 cups beef broth
  • 1 (1 lb) can beet, chopped,liquid reserved
  • 2 tablespoons instant flour
  • 1/4 cup cold water
  • 2 large dill pickles, diced
  • 1 cup brine, from pickle jar
  • 1 cup sour cream
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon sugar
  • salt
  • 4 hard-boiled eggs, chopped


This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.

Recipe From allrecipes.com

Provided by Jola

Time 1h15m

Yield 10

Categories Soups, Stews and Chili Recipes,Soup Recipes,Vegetable Soup Recipes,Borscht


  • Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
  • While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
  • Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

Polish Borscht image

Number Of Ingredients: 11


  • 6 dried wild mushrooms
  • 8 medium beets, trimmed
  • 4 quarts water, or more as needed
  • 2 onions, chopped
  • 2 cloves garlic, halved
  • 10 whole allspice berries
  • 4 bay leaves
  • salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 1 lemon, juiced
  • 1 bunch fresh parsley, chopped


Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 3 quarts

Categories Food & Cooking,Soups, Stews & Stocks,Soup Recipes


  • Preheat oven to 300 degrees. Heat 1/4 cup oil in a Dutch oven over medium-high heat. Season ribs with salt and pepper. Working in batches, brown ribs, 3 to 4 minutes per side; set aside.
  • Add 1 onion, and reduce heat to medium. Cook, stirring, until softened, 5 to 6 minutes. Return ribs to Dutch oven, and add wine; simmer for 1 minute. Add chicken stock; bring to a simmer, and season with salt and pepper. Cover; transfer to oven, and roast until ribs are tender, 3 hours.
  • Shred ribs, discarding fat and bones. Strain stock through a sieve, and skim off fat. (You should have 2 cups.)
  • Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add remaining onion and the garlic; cook until translucent, about 4 minutes. Add celery root and carrots; cook for 4 minutes. Add reserved stock, the cabbage, beets, water, and tomato paste. Cook for 30 minutes. Add meat; cook until vegetables are tender, about 20 minutes more. Stir in lemon juice and vinegar; garnish with parsley.

Ukrainian Borscht image

Number Of Ingredients: 16


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds short ribs
  • Coarse salt and freshly ground pepper
  • 2 medium onions, diced
  • 1 cup dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 5 garlic cloves, minced
  • 1 celery root, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 pound cabbage, shredded
  • 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
  • 5 cups water
  • 1 tablespoon tomato paste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped parsley, for garnish


I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Time 2h25m

Yield 8 servings.

Categories Lunch


  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Russian Borscht image

Number Of Ingredients: 17


  • 8 cups water
  • 1 pound beef shanks
  • 5 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 3 medium uncooked beets, peeled and shredded
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons white vinegar
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • 1 cup shredded cabbage
  • 2 tablespoons minced fresh parsley
  • 1 medium onion, chopped
  • 1 tablespoon all-purpose flour
  • 2 medium tomatoes, chopped
  • 1/2 cup sour cream


Recipe From epicurious.com

Yield 4

Categories Soup/Stew,Vegetable,Stew,High Fiber,Dinner,Winter


  • 4 beets, washed, or 2 cups sliced canned or jarred beets Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 60 minutes. When cool enough to handle, peel and slice. In a medium pot, bring stock to boil, add beets, sugar, and salt and pepper to taste. Simmer 30 minutes. Cool. Transfer in batches to a blender or food processor and puree until smooth, and return to pot. [Mix sour cream with flour until well blended. Temper sour cream mixture with a ladle of hot soup, whisking constantly. Transfer tempered sour cream to remaining soup and whisk until smooth. Simmer to cook out the raw flour taste and until the soup is thickened, but do not boil vigorously. ] Soup is basically finished at this point. Add sour cream to serve. Do not add any flour or cook the cream. Serve immediately or cool quickly in an ice-water bath and refrigerate to serve cold. Garnish with dill, julienned beets and sour cream, if desired. User Reviews

Number Of Ingredients: 7


  • 4 beets, washed, or 2 cups sliced canned or jarred beets
  • 4 cups meat or vegetable stock
  • 1 teaspoon sugar
  • Salt and black pepper
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • Chopped fresh dill for garnish

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