Borscht

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/Stews                      Pork/Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           White Beans
   2      pounds        Lean Pork Spareribs
   4      each          Medium Beets, peeled -- grated
   1      each          Large Onion -- diced
   1 1/2  teaspoons     Salt
     1/4  each          Medium Cabbage -- shredded
     1/4  cup           Cream or Milk
   1      tablespoon    All purpose flour
   1      dash          Ground Pepper
   1      each          Juice of 1/2 lemon
   1      each          Sour Cream
   1      each          Chopped Fresh Dill

Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled
on each bowlful and rye or black bread. Soak beans in cold water for two hours,
drain, add more cold water to cover and simmer until tender, about two hours.
Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum,
and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from
stock and return meat to pot. Add beets, onion and salt and simmer until meat is
cooked, about 45 minutes more. Add cooked beans and cabbage and cook until
cabbage is tender, about 10 minutes. Blend cream and four and stir into soup.
Continue cooking, stirring, until soup thickens slightly. Season to taste with salt,
pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings.

                            Borscht from Kiev

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----STOCK-----
   1 1/2  pounds        Beef chuck roast boneless
   1      pound         Beef marrow bones
   1      pound         Ham bone meaty
   1      each          Onion large grated
   1      each          Carrot grated
   3      quarts        Water
   1      each          Turnip peeled & grated
   1      each          Celery rib w/leaves sliced*
   3      each          Dill sprigs*
   3      each          Parsley sprigs*
  12      each          Black peppercorns whole*
   4      each          Bay leaves*
                        -----SOUP-----
   3      each          Beets large peeled grated
   4      each          Potatos peeled and cubed 1"
  16      ounces        Plum tomatos skinned & -- coarsely chopped
   1      each          Onion large chopped
   1      each          Carrot sliced
   1      each          Bell pepper chopped
     1/4  cup           Sunflower oil
   1      teaspoon      Salt
   4      cups          Cabbage shredded
   3      tablespoons   Tomato paste
   6      each          Prunes pitted & chopped
   1      teaspoon      Honey
   1      teaspoon      Black pepper fresh ground
     1/2  cup           Sour cream or plain yogurt
   4      each          Garlic cloves minced
   2      each          Bacon strips fried & -- crumbled
   2      tablespoons   Parlsey fresh chopped
   3      tablespoons   Dill fresh chopped

All ingredients marked with the { * } are to be placed in a small cloth bag.
Tie the bag shut and place into the stock pot. Place meat bones, meat, and
water in alarge stock pot and bring to a boil over high heat. Skim the foam
as needed. Add the remaining stock ingredients, cover, reduce heat to low
and simmer for 1 hour. Preheat the oven to 375 degrees F. Wash, dry, and
peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes.
Remove from oven, allow to cool, and dice 1/4". Remove the ham bone, meat & marrow
bones from the stock. Set the marrow bones aside. Strain the stock through
a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt & pepper and cook for 10 minutes
on low heat covered. Cook the onions, carrot, & Bell pepper in a castiron
skillet for approx. 5 minutes.. Stir in the cabbage and continue to cook the vegetables
for 10 more minutes.
Remove the begetables from heat and add to the stock.
Sprinkle the juice of a lemon over the beets and add them to the stock.
Add the tomatos, tomato paste, and honey to the stock and continue to
Remove the meat from the bones, strip the marrow out of the marrow bones
, and cube the beef 1/2" & add all of this to the stock and cook for 15 minutes more.
Remove from heat and serve after adding a generous dollop of sour cream to each bowl.

                            Borscht Ukrainsky

Recipe By     :
Serving Size  : 4    Preparation Time :1:30
Categories    : Soups                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        Tomato
   4      Tablespoons   Butter
   1      Cup           Onions -- Finely Chopped
   2      Cloves        Garlic -- Peeled And Chopped
   2      Cups          Beets -- Coasely Grated
   1      Cup           Celery Root -- Peeled And Grated
   1      Cup           Parsnip -- Peeled And Grated
     1/2  Teaspoon      Sugar
     1/4  Cup           Red Wine Vinegar
   1      Tablespoon    Salt
   2      Quarts        Beef Stock
   1      Pound         Boiling Potatoes -- Peeled And Cubed
   1      Pound         Cabbage -- Coarsely Shredded
   1      Pound         Brisket -- Boiled
   3      Tablespoons   Parsley -- Finely Chopped
     1/2  Pint          Sour Cream

Drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them.
Cut out the stem and slice them in half crossways. Squeeze the halves gently to remove
the juices and seeds then chop coarsly and set aside. In a heavy 12" skillet or casserole
, melt the butter over moderate heat. Add the onions and garlic stirring frequently, cook 6-8
minutes or until they are soft and lightly colored. Stir in the beets, parsley root, parsnip,
half the tomatoes, the sugar, vinegar, salt and 1/4 of the stock. Bring to a boil over high heat,
then partially cover the pot and lower the heat. Simmer for 40 minutes. Meanwhile, pour the
remaining stock into a casserole or soup pot and add the potatoes and cabbage. Bring to a boil,
then simmer partially covered for 20 minutes, or until the potatoes are tender but not falling apart
. When the vegetable mixture has cooked its alloted time, add it to the casserole with the remaining
tomatoes and meat. Simmer partially covered for 10-15 minutes, until borscht is heated.
Taste for seasoning. Pour into a tureen, sprinkle with parsley and served accompanied by sour cream.

               Borshch Moskovskii - Moscow-Style Beet Soup

Recipe By     : Recipes: Russian Cooking - Foods of the World - Time-Life
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          Butter
     1/2  C             Onions -- finely chopped
   1 1/2  Lbs           Beets, (About 5 Cups) -- cut into strips
     1/4  C             Red Wine Vinegar
   1      Tsp           Sugar
   2                    Tomatoes, Peeled, Seeded And -- coarsely chopped
   2      Tsp           Salt
                        Black Pepper -- freshly ground
   2      Qts           Beef Stock
     1/2  lb            White Cabbage, Quartered, Cored -- coarsely shredded
     1/4  lb            Boiled Ham -- cut into 1-in cubes
     1/4  lb            All-Beef Frankfurters -- cut in 1/2-in rounds
   1      lb            Boiled Brisket From The Stock -- cut into 1-in cubes
   4      sprigs        Parsley, Tied Together W/1 Bay Leaf
     1/2  C             Dill Or Parsley -- finely chopped
   1      C             Sour Cream

In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions
ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not
brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes,
1 tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the
stock, cover the pan and simmer undisturbed for 50 mins.
Pour the remaining stock into the pot and add the shredded cabbage. Bring
to a boil, then stir in the ham, frankfurters and beef. Submerge the tied
parsley and bay leaf in the soup, add another tsp of salt, and simmer,
partially covered, for 1/2 hr.
Transfer to borshch to a large tureen and sprinkle with fresh dill or
parsley. Accompany the soup with a bowl of sour cream, to be added to the
borshch at the discretion of each diner.

                              Borzoi Borscht

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cooking oil
   1                    Onion;large -- chopped
   1                    Clove of garlic -- sliced
   2      cans          (1 lb size) sliced beets
   1      can           (10 1/2 oz)beef broth
   1      cup           Tomato juice
   1      teaspoon      Sugar
   2      tablespoons   Wine vinegar
   1      cup           Sour cream
                        Chopped dill weed

Heat the oil in a saucepan and fry the onion and garlic until the onion is golden.
Add the beets, beef broth, tomato juice, sugar, and vinegar to the onion.
Bring to a boil and simmer for about 20 minutes. Puree this mixture and reheat
if necessary. Then ladle into bowls. Garnish with a heaping teaspoon of sour
cream and sprinkle with chopped dill.

                             Cabbage Borscht

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Head cabbage -- chopped fine
   1                    Onion -- chopped fine
   1                    Meaty soup bone  *OR*
   1      pound         Boiling beef
                        Salt
   1                    Can tomato paste (6 oz)
   6                    Tomato paste cans of water
     1/2                Box brown sugar (? size)
                        Juice from one lemon

Place the cabbage and onion chopped fine into the pan with meat.
Add a dash of salt and half a box of brown sugar. Cover and cook over
low heat until the cabbage shrinks and is almost tender. Add the tomato paste
mixed with the water.  Add the juice of the lemon, Mix well. Cover and cook over
low heat for about 1 1/2 hours. Taste while cooking and add more sugar according to taste.
  If the soup is too thick add some water. If the soup is too thin,
add a little flour mixed with water to make it thicker.

(Another one translated from the Yiddish...)

                         Chekov's Borzoi Borscht

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cooking oil
   1      large         Onion -- chop
  10      milliliters   Garlic -- sliced
   2      cans          Sliced beets -- 1lb ea
   1      can           Beef broth
   1      cup           Tomato juice
   1      teaspoon      Sugar
   2      tablespoons   Wine vinegar
   1      cup           Sour cream
                        Chopped dill weed

Heat the oil in a saucepan and fry the onion and garlic until the onion is golden.
Add the beets, beef broth, tomato juice, sugar, and vinegar to the onion. Bring
to a boil and simmer for about 20 minutes. Puree this mixture and reheat if
necessary. Then ladle into bowls. Garnish with a heaping teaspoon o
f sour cream and sprinkle with chopped dill.

                         Chekov's Borzoi Borscht

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cooking oil
   1      large         Onion -- chop
  10      milliliters   Garlic -- sliced
   2      cans          Sliced beets -- 1lb ea
   1      can           Beef broth
   1      cup           Tomato juice
   1      teaspoon      Sugar
   2      tablespoons   Wine vinegar
   1      cup           Sour cream
                        Chopped dill weed

Heat the oil in a saucepan and fry the onion and garlic until the onion is golden.
Add the beets, beef broth, tomato juice, sugar, and vinegar to the onion. Bring
to a boil and simmer for about 20 minutes. Puree this mixture and reheat if
necessary. Then ladle into bowls. Garnish with a heaping teaspoon o
f sour cream and sprinkle with chopped dill.

                      Hot Borscht  Russian Tea Room

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       c            Veggie stock
   3       lg           Beets
   1                    Carrot
   2                    Stalks celery
   2                    Onions
   1                    Parsnip
   1       c            Coarsely shredded cabbage
   1       c            Tomato pulp, fresh or canned
                        (I use canned)
   1       t            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.

                      Pickle Barrel Cabbage Borscht

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        oil
   1      pound         (500g) beef short ribs
   2      medium        Onions -- chopped
   3                    Stalks celery
   2                    Carrots -- chopped
          of            1 large lemon
   1                    Beef bouillon cube 1 1/2 -- cups canned plum tom
   2      cups          Tomato juice
   2                    To 3 tbsp tomato paste
     1/3  cup           Tomato ketchup
   1      small         Cabbage -- shredded
   2      tablespoons   Granulated sugar -- beef stock or broth
                        pepper

1. In a large, heavy saucepan, brown ribs in hot oil. Remove, then add onions
, carrots and celery. Cook until tender.

2. Return ribs to saucepan, add undrained tomatoes, tomato juice, tomato paste,
lemon juice and beef bouillon cube. Bring to boil, then stir in cabbage (about 8 cups),
sugar and 3 cups beef stock or broth. Season with pepper.

3. Cover and simmer gently over low heat for 30 minutes then remove short ribs,
take meat from bone and slice into bite-sized pieces. Continue simmering soup for 15 minutes
with meat from short ribs. Add additional stock if needed. Check seasoning before serving.
Pickle Barrel chef Mike Clarke cooks the short ribs for this beetless borscht on their own,
adding the meat just before serving. To save time,you can follow this method instead,
capturing all their flavour by cooking them with the soup. Makes about 12 cups.

        Turkish Borscht

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Safflower Oil
   2                    Onions -- chopped
   3                    Cloves Garlic -- chopped
   1      pound         Raw beets -- chopped
   2      cups          Shredded cabbage
   2                    Stalks Celery -- sliced
   2      medium        Potatoes -- diced
   1      medium        Green or red pepper -- chopped
   2      quarts        Water or Vegetable stock
     1/2  pound         Tomatoes -- chopped
                        Sea salt and pepper to taste
     1/2  teaspoon      Dill seeds -- crushed
                        Juice of one lemon
   3      tablespoons   Chopped fresh dill
   1      cup           Plain low-fat yogurt

Heat oil in a large heavy-bottomed soup pot and add onion and garlic.
Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. Cook, stirring, for another minute, then add water or stock.
Bring to a boil, cover, reduce heat and cook for 1 hour.

Remove 2 cups from pot and puree in a blender or put through a food mill.
Return to soup pot.  Correct seasonings.

Serve, topping each bowl with a spoonful of yogurt.

                           Wine Country Borscht

Recipe By     : COOKING RIGHT SHOW #CR9602
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   3      pounds        cubed lean stewing beef, -- such as brisket or t
   1 1/2  cups          diced carrots
   1 1/2  cups          sliced onions
   2      tablespoons   chopped garlic
     1/2  cup           diced celery
   5      cups          peeled and diced raw beets
   2      cups          seeded and diced tomatoes
   8      cups          rich beef stock
   3      cups          dry red wine
   1 1/2  teaspoons     fennel seed
   2      teaspoons     thyme leaves (or 1 teaspoon dried)
   2      tablespoons   balsamic vinegar
                        Kosher salt and freshly ground black peppe
     1/4  cup           finely chopped fresh parsley
   1 1/2  cups          diced red potatoes
   2 1/2  cups          finely shredded green cabbage
   1      teaspoon      caraway seed
   1 1/2  pounds        roasted and peeled beets, -- cut into 1/4-inch di
                        Garnish: Sour cream


In a stockpot, heat 2 tablespoons of the olive oil. Add the beef in batches and
quickly brown on all sides. Remove the meat and reserve. Add the carrots, onions,
garlic and celery. Saute until the vegetables are lightly colored. Return the beef to
the pot and add the raw beets, tomatoes, stock, wine, fennel seed and thyme.
Bring to a boil. Reduce the heat and simmer partially covered for 1 1/2 to 2 hours or
until the beef is very tender. Occasionally skim off the fat as the borscht simmers.

Strain the soup carefully, pressing down gently on the meat and vegetables to extract
as much liquid as possible. Set aside the beef cubes and discard the remaining vegetables,
if desired. Return the beef and strained liquid to the stockpot.
(The soup can be made ahead to this point and refrigerated overnight.)
Add the balsamic vinegar and salt and pepper to taste. Stir in the parsley and keep warm.

In a separate saucepan, in lightly salted boiling water, blanch the potatoes until just tender,
about 5 minutes. Drain and keep warm. In a medium saute pan, heat the remaining
1 tablespoon olive oil. Add the cabbage and caraway seed. Saute until crisp-tender,
about 2 minutes.

To serve, ladle the borscht into warm soup bowls. Add the roasted beets,
potatoes and sauteed cabbage. Garnish with a dollop of sour cream.

Yield: 8 servings