From fumar@rica.net Mon Sep 8 16:04:19 2003 Date: Sun, 7 Sep 2003 02:46:50 +0000 (UTC) From: "Sarah E. Williams" Newsgroups: rec.food.recipes Subject: Russian Borsch Followup-To: rec.food.cooking, rec.food.recipes Here's the recipe given to me by my 1st generation Russian/Ukrainian friends who have been here about 10 years now. They make it whenever they have company and it is SOOO good. It takes almost half a day to make, but it's REALLY good and worth the work...especially after it has set for about a day - the leftovers are always better than when it's first made :). As with most slavic soups, you have to add sour cream to your own bowl or it's just not any good :). Russian Borsch 3 liters of water 1 1/2 lbs beef (pork or chicken works, too) 1/2 cup cooked white beans 2 medium sized potatoes 1/4 head of medium cabbage 1-2 carrots 1 medium onion 1 medium bell pepper 1/2 small beat 2-3 medium fresh tomatoes 1 tsp dill 1 tsp. parsley 2 cloves of garlic salt to taste (or vegeta if you can find it in an international foods store) 2-3 bay leaves 3-4 Tbsp olive oil Put the meat into a pan pot with the water and bring to a boil. Reduce to low and cook covered for 1 1/2 hours (1 hour with pork and 30 to 40 min. if using chicken) While the meat is cooking, the rest of the recipie can be prepared Cut up the onion and carrot and put in the skillet with olive oil, periodically stirring. Fry for baout 5-10 minutes on medium heat. Cut up the bell peper into strips as well as the beat and add to the skillet. Fry for another 10 minutes, occasionally stirring. Chop up tomato and fry for another 10 minutes, covered. When the meat is cooked, take it out of the pot and leave off to the side. In the water that the meat was cooked in, add cubed potatoes and cook until tender. Cut up the meat into desired sized pieces and put back into the pot (I do this at the beginning before it's cooked, usually) When the potato is cooked, put in shreaded cabbage and cook for 3 to 5 minutes. Add the cooked beans, add the cooked vegetables from the skillet, and cook for another 3-5 minutes. Turn off the heat, add dill, parsley, garlic, bay leaves and salt (or Vegeta). Cover tightly and let it stand for about 1/2 hour, then serve with sour cream -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ From a1hotfood@HOT.rr.com Mon Sep 8 16:04:36 2003 Date: Sun, 7 Sep 2003 03:18:42 +0000 (UTC) From: A1 WBarfieldsr Newsgroups: rec.food.recipes Subject: Borsch Followup-To: rec.food.cooking, rec.food.recipes > From: "Russell Unger" > Anyone have a good borsch recipe. I lived in Moscow for a while, and just > loved the stuff. I would like to try some of my own. Thanks. Borsch 1 cup Navy beans, dry 2 1/2 lb Lean beef 1/2 lb Slab bacon 10 cup Cold water 1 Bay leaf 8 whole peppercorns 2 cloves garlic 2 Tbsp Dried parsley 1 Carrot 1 Celery stalk 1 large Red onion 1 tsp Salt 8 Beets for soup 2 small Beets 2 cup Green cabbage, shredded 2 large Leeks, sliced 3 med Potatoes, cut into eighths 1 can (1 lb 13 oz) tomatoes 1 Tbsp Tomato paste 3 Tbsp Red wine vinegar 4 Tbsp Sugar 1 lb Kielbasa 2 Tbsp Flour 1 Tbsp Butter, melted 1/2 cup Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Yield: 10 servings William Barfieldsr -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/