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Quick borscht recipe wanted

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I spent some time last weekend making a recipe from Chantrelle's Staff Meals and by the time I was finished, I was tired of of it. It called for 3# of brisket, 5 or 6 grated raw beets and the end result doesn't seem worth the effort. I was also disappointed (but not surprised) that the beef was so hard. I would think short rib would be better, especially if you were able to chill overnight and remove extra fat.

Anyhow, I was wondering if anyone has a short cut method using (gasp) canned cooked beets. I have good beef or chicken stock and would prefer not to have chunks of meat in the soup. Ideally what I would love to have as a quick go to soup would be beautiful ruby red, sweet and sour, no caraway seeds, good hot or cold. Anny suggestions? Thanks ~

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  1. Really, no ideas? I was sure someone had a great recipe that I could learn.

    1. I'm no borscht expert, but I recently made Barefoot Contessa's Summer Borscht and really enjoyed it. I roasted the beets myself, but I think you could try using canned. The recipe is here: http://www.foodnetwork.com/recipes/in....

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      1. re: Katherine H

        Thanks, looks like just what I was looking for, perfect for a bagged lunch at work. One person commented they used canned beets and liked it. Did you find that the heavy ratio of sour cream and sugar made it too rich or sweet? Would you make any changes?

        Thanks again.

      2. LOOK UP AN OLD COOKBOOK BY MARION TRACEY ' new casserole0 COOKERY" FOR VINTAGE CASSEROLE STUFF. fOR SUMMER BORSCHT CANNED BEETS AND PICKELD BEETS WORK FINE- STIR IN SOUR CREAM WHEN YOU SERVE SOUP- COLD IS BEST- A LITTLE ORANGE JUICE IN IT IS REALLY GOOD- FRESH DILL IS OBLIGATORY.