• Ethnic Food Month - 5

    From Dave Drum@1:229/452 to All on Fri Sep 29 11:59:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Borsch
    Categories: Vegetables, Potatoes, Beef, Herbs, Soups
    Yield: 4 Servings

    1 lb (454 g) beef; bones optional
    1 lb (454 g) red beets; (3 beets)
    2 tb (30 mL) butter; divided
    1/2 lb (227 g) shredded cabbage
    4 sm Potatoes
    1 lg Carrot
    1 lg Onion
    3 tb Tomato paste
    2 cl Garlic; grated (opt)
    1 ts (5 mL) vinegar
    Salt & pepper
    Parsley, dill & spring onion
    - to garnish

    PREPARING MEAT BROTH: Put beef into a large saucepan and
    cover with 3 l cold water. Bring to a boil; reduce heat.
    Remove the grease and froth from the broth surface with
    a spoon. Add one onion. Cook at low heat for 1-2 hours.

    SIMMERING RED BEETS: Melt 1 tablespoon butter in a
    saucepan. Cut red beets into thin sticks and add them
    into the cooking pot. Add tomato paste or sliced
    tomatoes. Simmer at low heat for 1 hour. If there is not
    enough liquid, add some broth. Add vinegar.

    Pan-frying vegetables: Melt 1 tablespoon butter in a
    frying pan. Add chopped onion and carrots cut in thin
    sticks. Cover and saute for 15 minutes, stirring

    Heat broth to boiling. Add chopped cabbage and potatoes
    cut into bars. Cook for 5 minutes. Add saute and cook
    another 10 minutes. Add simmered red beets. Cook another
    5 minutes. Add salt, black pepper.

    NOTE: If you like garlic, you can add about 5 g grated
    garlic, it is supposed to be in borsch. I don't like it
    and never add it here. Borsch is served with sour cream.

    Olga Timokhina

    Source: Olga's collection

    RECIPE FROM: http://www.ruscuisine.com

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