Subj : Ethnic Food Month - 5
To : All
From : Dave Drum
Date : Fri Sep 29 2023 12:10:09
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
occasionally.
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
Uncle Dirty Dave's Archives
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