I'm tyring to find a recipe that my mom used to make. I think it was of mennonite origin but it might be just a recipe that was handed down the family. It was called "Hayna" Borscht (not sure how to spell so I spelt it phonetically). I was told it meant chicken? Anyway, I remember it having cabbage, potatoes, a whole chicken that was cooked to make stock and added back into the soup, and BUTTERMILK - to me that was the secret ingedient! It also had a herb that I can't remember..maybe Thyme? It wasn't dill or basil, at least I'm pretty sure. With the weather getting colder I really have a hankering for this tasty soup. Can anyone help? Thanks!!!!
Post by carnation037 on Nov 8, 2006 8:36:36 GMT -6
I found a couplf of Borscht recipes that might help you. ...I would just substitute chicken for the beef in the first one, or add chicken to the second.
3 quarts water 2 pound brisket beef bones 8 beets, grated 2 onions, diced 2 cloves garlic, minced 1 teaspoon salt 3 Tablespoons packed brown sugar 1/2 cup lemon juice
Combine water and meat bones in saucepan. Boil. Skim water. Add beets, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add brown sugar and lemon juice. Cook 30 minutes. Taste and correct seasoning. Makes 8 - 10 servings.
This recipe is reputed to be "Cousin Ghenia's" recipe, who was renowned for her famous borscht.
2 cups cabbage, finely shredded 1/2 cup onions, chopped 3 Tablespoons butter 1, 16 ounce can cut beets, drained + reserved, cut small 3 cups chicken broth (canned), but remove the fat first, can ...place in the frig to cool, so removal is easier 2 teaspoons caraway seeds 1 teaspoon white granulated sugar Salt and pepper to taste 3 Tablespoons lemon juice 1/4 cup wine, for added flavor, optional
Cook cabbage about 10 minutes in boiling water. Set aside. Cook onions a few minutes without browning. Add chicken broth to onions, and when it comes to a boil, add cabbage and water in which it cooked. Add beets, butter, beet juice, caraway seeds, salt and pepper. Simmer for 10 minutes. Add lemon juice, and wine. Serve with sour cream. Makes about 6 servings.
Note: You can always add some other things like a small can of tomatoes, or/and grated carrots, if soup is too thin some potatoes will help. If you want meat in this, use about 1 1/2 pounds leftover, cut into chunks, and add to cabbage for a little flavoring.
Post by whisperingpass on Feb 19, 2007 0:53:11 GMT -6
1 whole chicken 1 head cabbage, chopped 4 potatoes, cut in pieces 1 can tomatoes 3 qt. water 1 onion, chopped 2 tbsp. chopped parsley 1 tbsp. chopped dill 1 bay leaf Salt and pepper to taste 2 sm. dried red hot peppers 1 c. sour cream
Cook chicken in water until done. Debone chicken. Return meat to stock. Add vegetables and herbs/spices. Cook slowly until done. Just before serving, add sour cream and bring to boil. Remove from heat immediately. Serves 8.