**Rae:** What I love about our updated version of this peasant soup is that it's based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable stock to which beets have been added. This is a really beet-y, and surprisingly hearty, borscht. And it's completely vegetarian.
This is how to make a Traditional Borscht Recipe. My mom's Ukrainian borscht can be made vegetarian or with beef and I share all the tips and variations to this beet soup! Borscht soup is made of red beets, onions, carrots, potatoes, dill, sour cream, and beef bones (or pork ribs.) Sometimes my mom will add kidney beans or cabbage, but I like it simple and it's still as delicious!
Low-carb soups are a great way to break out of a rut because they’re so versatile. Check out the best recipes for 2018 here.
Martha's love of cooking came from her mother, also named Martha. Try one of these cherished family recipes from Martha's mom, Mrs. Kostyra. They include pierogi, spice cupcakes, stuffed peppers, and more.
If your beets come with greens attached, don't trash them. Here's why you'll want to enjoy these silky green leaves and their ruby stems, and how to use them raw or cooked. Also the best way to store beet greens.
There's a world of borscht recipes out there but why haven't you tried this one from Martha's mom. Get on it!
Reprinted with permission from “The Mile End Cookbook.” Author Rae Bernamoff: What I love about our updated version of this peasant soup is that it’s based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable stock to which beets have been added. This is a really...
Indulge in the rich and hearty flavors of authentic Ukrainian Borscht. Allow those delicious red beets come to life! And learn the secrets to creating a bowl of soup that will transport you directly to the heart of Ukraine.
Healthy recipes offer you Tomato Hamburger Vegetable Soup, we hope you like it
The flavor of this classic Borscht recipe is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly.
Ukrainian borscht soup is a vegan beet soup made with red beets and vegetables. It's nutritious, flavorful, delicious, easy to make, and freezer-friendly.
Packed with fresh roasted seasonal vegetables, this Roasted Vegetable Soup recipe is creamy and delicious, filling and healthy, and it makes the perfect nutritious family meal!
Borscht is a hearty beet soup with cabbage, potatoes, and garlic that's popular in Eastern Europe. This Ukrainian recipe includes pork for a delicious, comforting meal.
Hey Steemians. Today, I'd like to share a recipe and photos with you. This soup is a traditional soup that is very… by gringalicious
Steak and ale soup with mushrooms is savory comfort in a bowl, filled with tender ribeye steak and kissed with a hint of ale!
A beautiful bowl of Cream of Asparagus Soup is a delicious and special dish for any seasonal gathering or simply an afternoon luxury.
There's a world of borscht recipes out there but why haven't you tried this one from Martha's mom. Get on it!
You'll never buy canned again with this creamy, gluten-free Creamy Tomato Soup. It's a one-pot, quick and easy soup that everyone will love.
From the kitchen of One Perfect Bite...Mulligatawny is an English version of an Indian soup that is usually made with curry and a small amount of chicken. The name literally means "pepper water". Although Bob and I had many soups while we were in India, we were never served this one, and, to my great embarrassment, I had never made it. Several weeks ago, I was introduced to the cooking of Madhur Jaffrey and her recipe for the soup caught my attention. I promised myself to try it once the activity in my kitchen moved from mazurka to waltz time and that opportunity presented itself last night. I was so excited about the results that I almost bumped my scheduled post. I stopped only because I wanted to see how this soup aged. I had it again for lunch today and I'm really happy to report my socks are still going up and down. This recipe is a treasure, especially for those who like food with a little bite. The predominant flavors here are garlic and ginger but they are perfectly balanced and neither will overwhelm the palate. I know the recipe looks involved but better than half the ingredients are spices and the soup is really easy to make. I have made very few changes to the original version. I did find the soup to be very thin, so I doubled the amount of potatoes used to thicken it and I used chicken thighs rather than the breast called for in the original recipe. I served the soup with rice for those who wanted something a bit more substantial. I really hope you will try this. I found it to be extraordinary and it will appear often on my table. Here's the recipe. Mulligatawny...from the kitchen of One Perfect Bite courtesy of Madhur Jaffrey Ingredients: 12 ounces red split lentils 2 quarts chicken stock 1 teaspoon ground turmeric 1 or 2 medium russet potatoes (8 to 16 ounces) 10 cloves garlic, peeled 3 inch piece of ginger, peeled and coarsely grated 9 tablespoons water + 2 cups 14 ounces chicken breast or thigh, boned and skinned 2-1/2 teaspoons salt, divided Freshly ground black pepper 3 tablespoons vegetable oil 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon cayenne 2 tablespoons lemon juice Directions: 1) Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes. 2) While soup is simmering, peel potatoes and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar. 3) Put garlic and ginger in electric blender or food processor with 9 tablespoons water and blend into a smooth paste. 4) Remove all fat from chicken and cut into 1/2 inch dice. Put chicken in a bowl. Sprinkle 1/2 teaspoon salt and some pepper over it and toss to mix. 5) After soup has cooked for 60 minutes total, puree. Add remaining 2 teaspoons salt and mix. 6) Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until spice mixture is slightly browned and separates from oil. Put in chicken pieces. Stir and fry another 2-3 minutes, until chicken pieces become opaque. Add reserved 2 cups water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to pureed soup. Stir in lemon juice and taste for seasoning. Simmer soup very gently for another 2 minutes. Yield: 10 servings. One Year Ago Today: Orzo and Rice Pilaf with Pignoli and Parmesan Cheese Two Years Ago Today: Roasted Red Pepper and Sun-Dried Tomato Spread You might also enjoy these recipes: Chilled Yogurt Mint and Nut Soup - eCurry Indian Lentil Soup with Fenugreek - Herbivoracious Kadhi (Spiced Yogurt Soup) - eCurry Rasam Masala - Niya's World Mulligatawny Soup - Las Vegas Food Adventures
This hot, brothy chicken and rice soup is filled with warm spices, veggies, fresh lime juice and cilantro for lots of south-of-the-border flavor!
This creamy and flavorful soup tastes like it was made in a fancy restaurant. You're going to adore it!
