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| Borscht | |
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| Topic Started: Dec 16 2014, 12:58 PM (82 Views) | |
| agate | Dec 16 2014, 12:58 PM Post #1 |
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2 1/2 quarts water 7 medium potatoes 2 medium beets, sliced. If you have the beet tops, chop and add to pot 1 large carrot, chopped 1 stock celery, chopped 1 tsp dill 1/2 lb. butter 1 large can diced tomatoes 1 medium cabbage, shredded 1 large, chopped onion. Put 4 halved potatoes in boiling water, salt to taste. Remove when cooked and put in carrot & beets and simmer 10/15 min. Fry onions with 6 tbsp of butter, until golden brown, add tomatoes & fry. Mash the cooked potatoes with 6 tbsp of butter and half the contents of the fry pan. Peel remaining 3 potatoes, cube and add to pot. Add remaining contents of frypan to pot with 1 tbsp of butter. Boil for 5 min. Add celery & and 1 cup of shredded cabbage to pot. continue to simmer the pot. Fry remaining cabbage with the rest of the butter until golden brown. Ad the mashed potato & dill to pot...stir well Add the fried cabbage and simmer till done. Serve with sour cream/ or just plain cream. |
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| Trotsky | Dec 17 2014, 03:07 AM Post #2 |
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Big City Boy
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I WANT to like borscht, but I am always singularly underwhelmed by it. |
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| agate | Dec 17 2014, 05:07 AM Post #3 |
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What don't you like about it Trotsky? Is it the beets? This one is all veggies..no meat. |
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| Olive Oil | Dec 17 2014, 06:00 AM Post #4 |
Gold Star Member
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I froze my last batch of Borcht in l cup pyrex containers. It's great for if I don't have a salad for lunch. My recipe has a beef broth base but no added meat. I grew up in a waspish house where nothing got more exciting than Campbell's vegetable soup. I really love all the ethnic recipes out there. |
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| swing | Dec 17 2014, 11:52 AM Post #5 |
swing
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Thanks Agate looks great! |
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| 1 user reading this topic (1 Guest and 0 Anonymous) | |
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5:47 AM Jul 14