Date: Thu, 12 Aug 93 09:33:37 +0200
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From: shavelson@binah.cc.brandeis.edu (Susanne)
BORSCHT
=======
(Serves about 4)
Ingredients:
------------
1 can whole beets
4 cup water
1 whole onion, peeled
salt
2 heaping Tblsp sugar
1/4-1/2 tsp sour salt (found in the kosher food section
of many supermarkets--lemon juice may also be used)
Instructions:
-------------
Simmer onion in water 10 min. Add grated (shredded) beets with juice
and all other ing. Simmer 5 min. more. Taste and adjust seasonings
(should taste sweet/sour). Serve hot or cold.
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From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
Source: My Russian Teacher, Mrs. Jocks
BORSCHTSCH UKRAINSKY
====================
Ingredients:
------------
500g beef, cut in pieces
300g beet roots
200g white cabbage
200g carrots and onions (I'm not sure if it is meant that you should
take 200g each or 200g of everything together. Just try it...)
100g tomatoes, or 2 tblsp tomato puree
1 tblsp vinegar
1-2 tblsp butter or lard
1 bay leaf
parsley
sugar, salt and pepper to taste
sour cream
Instructions:
-------------
Cook beef in bouillon. (The exact amount wasn't mentioned in the
original recipe. I assume it should be 'enough'...)
Cut beet roots, carrots, parsley and onions in strips and put them into
another large pan. Add tomatoes or tomato puree, vinegar, sugar and a
little bit beef broth with lard (or 1-2 tablespoons butter). Cover with
lid and cook for a while. Stir the vegetables from time to time. If
necessary add some more broth or water.
After 15-20 minutes add finely cut white cabbage to the veggies, stir
everything together and cook 20 more minutes. Then cover everything
with the beef bouillon and add the cooked meat. Season with pepper,
salt and a bay leaf. Add some more vinegar to taste and cook until the
vegetables are done.
Serve with a spoonful of sour cream on each bowl of soup.
Variations:
-----------
You can add cut potatoes 5-10 minutes before the Borscht is finished.
Furthermore you might add cooked bacon or sausages.
Note:
-----
This was a real translation stunt for me, as I translated this recipe
directly from Russian into English. I hope I did not make too many
mistakes...
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From: garhow@hpubmaa.esr.HP.COM (Garry Howard) IRENE'S COLD BORSCHT ==================== (Servings: 8) Ingredients: ------------ 3 Medium Size Beets 2 Cucumbers 2 1/2 qt Water 2 Half Sour Deli Pickles 3 Medium Potatoes 6 Scallions (Green Onions) 8 Boiled Eggs Sour Cream Instructions: ------------- Add beets to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove pot from stove to cool. When cooled coarsely grate beets and return to water. Add juice of 1 lemon. Chill in refrigerator overnight. Coarsely chop boiled potatoes, cucumbers and/or pickles, and scallions. You can use only cucumbers instead of pickles. If you use pickles, be sure to get deli-style, half sour pickles, not regular dill pickles. Cut the hard boiled eggs in half. Put some chopped potatoes, cucumbers, scallions, and two halves of an egg into individual soup bowls. Add the chilled beets to the bowls. Put a dollop of sour cream into each bowl. Sprinkle with dill and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: garhow@hpubmaa.esr.HP.COM (Garry Howard) IRENE'S HOT BORSCHT =================== (Servings: 8) Ingredients: ------------ 3 Medium Beets 1 Small can tomato paste 2 1/2 qt Water 1 tsp Sugar 3 Medium Potatoes 1/4 Head of cabbage 1 Small onion 1 tblsp Vinegar 1 Bell Pepper 1 tblsp Salt 2 Carrots 2 tblsp Vegetable oil 6 cloves garlic Instructions: ------------- Peel beets, add to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove beets from water and set aside to cool. Peel potatoes and cut into 1/8s. Add to beet water. Cook until almost done. Meanwhile, chop onion and bell pepper. If you would like to spice it up add a couple of Jalapenos. (They would never do this in Russia.) Grate carrots. Finely chop garlic. Saute vegetables in oil until tender. Add tomato paste and just enough water to make a thick sauce. Add sugar and cook an additional five minutes. Coarsely grate cooled beets. Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet water. Boil until the cabbage is tender, about 15 minutes. Add vegetables and vinegar. Taste and correct for salt. Serve in soup bowls with a dollop of sour cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) VEGETARIAN BORSCHT ================== (Serves 4) Ingredients: ------------ 750g beet roots 2 onions 1 clove garlic 2 tblsp butter or margarine 1/4 l (1 cup) dry white wine 1/4 l (1 cup) vegetable broth 1 bay leaf 1 tsp cumin seeds 1 bunch of pot-herbs 1/2 small head of white cabbage (ca. 500g) 500g potatoes 1-2 tblsp vinegar 150g creme fraiche (or sour cream) Salt and pepper to taste Instructions: ------------- Wash beet roots and cut them into slices. According to size cut the slices in halves or quarters. Mince garlic and onions and fry in hot lard. Add beet roots and steam shortly. Then pour wine and broth into the pan. Add bay leaf and cumin seeds, cover pan with lid and boil for about 30 minutes at medium heat. Wash pot-herbs. Wash and dice carrots and celery, cut leek in strips. Wash cabbage, remove stalk and cut in small pieces. Wash, peel and dice potatoes. Add the vegetables to the beet roots 20 minutes before the cooking is finished and boil everything together. Season Borscht with salt, pepper, vinegar and cumin. Serve with a spoonfull of creme fraiche on every bowl of soup. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert) Source: Laurel's Kitchen: WHOLE BEET BORSCHT ================== Ingredients: ------------ 8 * beets with tops 1 medium potato, diced 1 small onion, chopped 2 quarts vegetable stock 2 T oil 2 T whole wheat flour juice of 1 lemon 2 t salt 1/8 t pepper 2 t brown sugar * My note: Always try to get the beets with their leaves. The leaves are very nutritious in the soup and it will give you some indication of the freshness of the beets, don't buy wrinkled beets. optional: --------- 1/4 t paprika 1/2 t dill weed (I include any vegies I can find in my refrigerator. Cabbage works well.) Instructions: ------------- Wash beets and beet tops. Chop tops fine and set aside. Peel and grate the beets and cook with the potato and onion in the vegetable broth. Simmer the vegetables until they are well cooked. Mix oil and flour and cook over low heat for 2 min. (First time I have heard of making a roux for borscht!). Add one cup of soup slowly and cook until sauce thickens, stirring consantly. Return sauce to soup pot. Season the soup and add the lemon juice. Stir in beet greens and cook 5-10 min. Adjust seasonings. Makes three quarts (a wee recipe). Serve topped with plain yogurt or sour cream. Good in winter with French bread and butter. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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