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
 
MMMMM

.... Live in the sunshine, swim the sea, drink the wild air.

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