From: (Micaela Pantke)

Date: Thu, 12 Aug 93 09:33:37 +0200


From: (Susanne)

(Serves about 4)

1 can            whole beets
4 cup            water
1                whole onion, peeled
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)

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. 

From: (Micaela "Stayka" Pantke)

Source: My Russian Teacher, Mrs. Jocks


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
sugar, salt and pepper to taste
sour cream

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.

You can add cut potatoes 5-10 minutes before the Borscht is finished. 
Furthermore you might add cooked bacon or sausages. 

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

From: garhow@hpubmaa.esr.HP.COM (Garry Howard)

(Servings:  8)

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

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)

(Servings:  8)

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

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

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: (Micaela "Stayka" Pantke)

(Serves 4)

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

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: (Valerie Leppert)

Source: Laurel's Kitchen:


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. 

1/4 t     paprika
1/2 t     dill weed

(I include any vegies I can find in my refrigerator.  Cabbage works

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

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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