Post by marlaoh on Jan 11, 2004 9:56:57 GMT -6
Borscht
The rye bread adds a bit of thickening and body to this soup. Use caraway-seeded rye for extra flavour. I especially like this soup because it uses canned beets to save us time , which we all need. This is soup week.
2 tbsp. vegetable oil
1 pound well-trimmed boneless beef chuck, cut in 3/4-inch cubes
2 medium-size onions, sliced thin ( 2 cups )
5 cups beef broth
1 can (28 ounces)tomatoes, drained and chopped coarse (2 cups )
3 cans ( 16 ounces each )sliced beets, drained, juices reserved and beets cut in thin strips
3 slices rye bread , torn in small pieces
1 tbsp. pickling spice and 1 bay leaf tied in cheesecloth
2 tsp.minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
1 pound green cabbage, shredded coarse ( 8 cups )
1 1/2 pounds baking potatoes, cut in 3/4-inch cubes
3 tbsp.red-wine vinegar
For garnish; dill sprig, sour cream, chopped fresh dill
1. Heat oil in a 5-or 6 quart pot over medium-high heat until it looks thin and rippling but not smoking.
2. Add meat cubes without crowding and cook, stirring occasionally, 10 minutes or until well browned. Stir in onions and cook 5 minutes until lightly browned.
3. Add broth, tomatoes, beet juice, bread, cheesecloth bag, garlic, salt and pepper.
4. Bring to a boil, stirring to scrape up browned bits. Cover; reduce heat and simmer 1 hour. Stir in cabbage and potatoes; cover and simmer 30 minutes. Discard cheesecloth bag.
5. Add beets and vinegar; simmer covered 30 minutes longer or until meat and potatoes are tender.
6. Garnish with a dill sprig. Serve with sour cream and chopped dill.
Makes 18 cups.
Norah's tip:
Onions often come in plastic mesh bags that make handy pot and dish scrubbers. Cut the mesh to the desired size, fill with scraps of soap, and tie the ends.
The rye bread adds a bit of thickening and body to this soup. Use caraway-seeded rye for extra flavour. I especially like this soup because it uses canned beets to save us time , which we all need. This is soup week.
2 tbsp. vegetable oil
1 pound well-trimmed boneless beef chuck, cut in 3/4-inch cubes
2 medium-size onions, sliced thin ( 2 cups )
5 cups beef broth
1 can (28 ounces)tomatoes, drained and chopped coarse (2 cups )
3 cans ( 16 ounces each )sliced beets, drained, juices reserved and beets cut in thin strips
3 slices rye bread , torn in small pieces
1 tbsp. pickling spice and 1 bay leaf tied in cheesecloth
2 tsp.minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
1 pound green cabbage, shredded coarse ( 8 cups )
1 1/2 pounds baking potatoes, cut in 3/4-inch cubes
3 tbsp.red-wine vinegar
For garnish; dill sprig, sour cream, chopped fresh dill
1. Heat oil in a 5-or 6 quart pot over medium-high heat until it looks thin and rippling but not smoking.
2. Add meat cubes without crowding and cook, stirring occasionally, 10 minutes or until well browned. Stir in onions and cook 5 minutes until lightly browned.
3. Add broth, tomatoes, beet juice, bread, cheesecloth bag, garlic, salt and pepper.
4. Bring to a boil, stirring to scrape up browned bits. Cover; reduce heat and simmer 1 hour. Stir in cabbage and potatoes; cover and simmer 30 minutes. Discard cheesecloth bag.
5. Add beets and vinegar; simmer covered 30 minutes longer or until meat and potatoes are tender.
6. Garnish with a dill sprig. Serve with sour cream and chopped dill.
Makes 18 cups.
Norah's tip:
Onions often come in plastic mesh bags that make handy pot and dish scrubbers. Cut the mesh to the desired size, fill with scraps of soap, and tie the ends.