Russian Monday: Borscht with Chicken & Egg

Anyone who ever lived in Russia or Ukraine knows what Borscht is. It is very famous and favorite soup of many. There is a good number of different Borsht recipes in the world and I also have a few on my blog: Vegetarian Borscht, Chilled Borscht, Beet Soup with Sweet Potato, Borscht with Turkey Meatballs - just take your pick. Every time I cook this soup, I make it differently. This time I made Borsht with chicken broth and soft boil egg. I served it with a lot of fresh herbs and toasts. I cooked it yesterday for lunch, and my whole family were fed from one pot. Have a delicious Monday!

Russian Monday: Vegetarian Borscht

Beet is the main ingredient of this vegetarian borscht, and its flavor and color dominate this well-known soup. It is a classic of both Russia and Poland. Serve this rustic, vegetarian soup before a salad or other light main course. It goes well with whole-wheat bread.

Summer Beet Soup - Chilled Borscht

Summer beet soup is a simplified version of borscht and is prepared in a fraction of the time. Serve with a spoonful of sour cream and a sprinkling of chopped fresh parsley. This is a healthy and refreshing vegetarian soup, which is just as good served either hot or chilled.

Chilled Summer Soup from Young Beets

There can hardly be a more delightful way to start a summer lunch or al fresco dinner than with a refreshing chilled soup. Borscht from Young Beets is a healthy vegetarian soup, which just good served on hot day.



Adapted from “A Platter of Figs and Other Recipes,” by David Tanis

Ingredients:

• 1 1/2 pounds beets
• 2 garlic cloves, sliced
• 1 medium red onion, sliced
• 1 bay leaf
• 2 cloves
• 1/8 teaspoon cayenne, or to taste
• 1 tablespoon sugar
• 1 tablespoons red-wine vinegar, or to taste
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1/2 teaspoon freshly ground pepper
• fresh fennel
• crumbled feta for serving

Directions:

Peel and slice the beets and put them in a large saucepan. Cover with 4-5 cups water and add the garlic, red onion, bay leaf, cloves, cayenne, sugar, vinegar, oil and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper. Cool slightly.

Remove the bay leaf. Purée the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice until cold.

To serve, pour into small water glasses. Garnish with freshly ground pepper and, if desired, fresh fennel and crumbled feta.

Borscht with Turkey Meatballs

My kids dont like beef shanks in the soup, so cook meatballs instead, and kids are so happy! Here is a wonderfully satisfying beet borscht, perfect for
an any weather day.



Ingredients for Borscht:

•  8 cups beef broth
•  1 large onion, peeled, finely chopped
•  3 large beets, peeled and shredded
•  3 carrots, peeled and shredded
•  1 large russet potato, peeled, cut into cubes
•  2 cups thinly sliced cabbage
•  3/4 cup chopped fresh scallions for garnish
•  3 Tbsp tomato paste
•  3 Tbsp red wine vinegar
•  1 teaspoon white sugar, or to taste
•  1/2 cup sour cream, for topping
•  Salt and pepper to taste
•  turkey meatballs

Ingredients for Turkey Meatballs:

• 1 pound ground turkey meat
• 1 small onion, grated
• 1 large egg
• 1/4 cup dried bread crumbs
• 1/4 cup chopped fresh Italian parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Direction for Turkey Meatballs:

Add the onion, egg, bread crumbs, parsley, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 inch-diameter meatballs.
Place on a large plate or baking sheet.



Direction for Borscht:

In large saucepan, simmer the beets, carrots, onion, tomato puree, vinegar, sugar and two cups of broth for 15 minutes. Stir frequently and cover when not stirring.
Add remaining 6 cups broth, cabbage, potato; bring to boil. Stir in meatballs, reduce heat, cover, and simmer until vegetables are tender and meatballs are cooked, about 20 minutes.



Season to taste with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh scallions.