Recipe: Borscht Recipes (6)

Date: Wed, 26 Oct 94 07:52:25 CDT
From: Karen Fischer

This is a yummy dish for all you fall season root vegetable fans. It's
adapted from a recipe that I believe first appeared in Gourmet magazine.
Preparation is not time consuming unless, like me and my Russian peasant
ancestors, you chop and grate by hand :)

Hot Borscht, Russian Tea Room

4 cups veggie stock
3 large beets
1 carrot
2 stalks celery
2 onions
1 parsnip
1 cup coarsely shredded cabbage
1 cup tomato pulp, fresh or canned (I use canned)
1 tsp sugar (optional; the beets are sweet)
1 clove garlic, split and impaled on a toothpick

Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip.
Boil stock and add beets, carrots, onions, celery and parsnip. Simmer
covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick.
Simmer 15 minutes until cabbage is tender. Remove garlic. Top with dill
(fresh is best) and ff sour cream if you are so inclined. Serve hot.
kwvegan veganHot 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.

Sweet-and-Sour Cabbage Borscht, Mel Markon's

Source: Gourmet Magazine, Volume XL, December 1980, p. 117.

Ingredients

12 cups water
1 head cabbage, cleaned and sliced
1.5 pounds beef short ribs
1 onion, chopped
1 cup each of ketchup and chopped tomatoes
1/2 cup sugar
1/3 cup lemon juice
2 T paprika
2 T salt

Yield: 8-12 servings

In a stainless pot, bring water and beef to boil, skim froth, simmer 1 hour. Add remaining ingredients, cook until tender (2-3 hours). Skim fat, slice meat, remove excess gristle or fat, remove bones.

You'll find a couple recipes with and article here:
Cabbage soups satisfy with sweet-and-sour tasteFrom Rob and Dee's Restaurant Reviews and Recipes:

Borscht

Meat borscht comes from Russia and is a winter favorite. It is cooked for several hours on a low flame and its pungent aroma penetrates every corner of the home. It has become popular to serve hot borscht at parties at the stroke of
midnight. No one wanting to miss this treat will go home before that hour. The influx of thousands of newcomers from the former Soviet Union in recent years has reinforced the popularity of the various types of borscht in Israel.

3 quarts water
2 lbs. brisket
beef bones
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbs. salt
3 tbs. brown sugar
1/3 cup lemon juice
1/2-15 oz. can tomato puree
2 eggs
1/2 cabbage, shredded

Combine water, meat and bones in a deep saucepan. Bring to a boil and skim. Add beets, cabbage, tomato puree, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add brown sugar and lemon juice. Cook for an additional 30 minutes. Taste to correct seasoning. Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve hot. Serves 8-10.

From Lifetime Online:

Quick Borscht (Pressure Cooker) Serves 4

Ingredients Needed:

2 Tbsp. butter
1 onion, chopped
5-1/2 c. beef stock
One 28 oz. can of chopped
tomatoes
1-1/4 lb. beets, cut into
1/4-inch slices with peel
1/2 lb. shredded cabbage
4 carrots, cut into chunks
3 bay leaves
1-1/2 Tbsp. caraway seeds
1 tsp. orange zest
2 Tbsp. cider vinegar
Salt and pepper, to taste
Sour cream (garnish)
Orange zest strips (garnish) How to Prepare:

1.Melt butter in the pressure cooker over medium heat and add the onion. Cook until
softened, about 3 min.
2.Add the stock, sliced beets, tomatoes, cabbage, carrots, and bay leaves.
3.Lock in the lid, and over high heat, bring to high pressure. Adjust the heat to maintain
high pressure and cook for 10 min. Let the pressure drop naturally or by quick release by
placing in cold water.
4.Carefully tilt the pot away from you to avoid steam, and remove the lid. Remove bay
leaves. Stir in caraway seeds and cider vinegar.
5.Season with salt and pepper to taste, garnish with sour cream and orange zest, and serve.

NOTE: Please follow the manufacturer's instructions when cooking with a pressure
cooker. submitted by Darryl Peterson

2 T. butter 5-6 c. "beef" flavoured soup stock
1 1/2 c. chopped onion 2 t. seasalt
2 c. potatoes (cut up) 3-4 t. dillweed
2 c. beets (cut up) lots of black pepper (to taste)
2 large carrots, sliced 2 T. cider vinegar
1 stalk celery, chopped 2 T. honey
3 c. chopped cabbage 14 oz. can tomatoes (chopped)
1 T. caraway seed 3 T. tomato paste

1. Place potatoes, beets and stock in a saucepan and cook till
everything is tender (about 20 minutes).
2. Save the stock. Begin cooking the onions in the butter in a
large kettle.
3. Add caraway seeds and salt (optional).
4. Cook till onions are translucent, then add celery, carrots and
cabbage.
5. Add stock from the beets and potatoes; cook, covered till all the
vegetables are tender.
6. Add potatoes, beets and all remaining ingredients.
7. Cover and simmer slowly for at least 30 minutes.
8. Taste to correct seasoning. Serve topped with sour cream, extra
dillweed, chopped fresh tomatoes (if desired).