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Anyone have a good Borsch recipe?

Discussion in 'Food Forum' started by Angel Of Death, Jun 13, 2004.

  1. Angel Of Death

    Angel Of Death Wrenches/BMWs

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    I love borsche, can anyone teach me to make it? Erik
     
  2. Angel Of Death

    Angel Of Death Wrenches/BMWs

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    Fatboy did some research and look what he found:

    1/2 pound bacon, diced
    1 pound lean beef chuck, cut into bite-size pieces
    1 cup chopped yellow onions
    1 carrot, peeled and grated
    1 tablespoon minced garlic
    2 teaspoons dried oregano
    2 teaspoons dill seeds
    2 bay leaves
    3 tablespoons red wine vinegar, plus more to taste
    2 quarts water
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 1/2 pounds red beets, greens tops removed, roasted and grated
    1 tablespoon vegetable oil
    1 large russet potato, peeled and diced
    6 cups shredded green cabbage
    Salt and freshly ground black pepper
    1 cup sour cream
    1/2 cup chopped fresh dill
    Preheat oven to 350 degrees F.
    Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
    To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
    Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
    When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
    Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill
     

  3. Caretaker

    Caretaker GO YANKEES!!!

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    BORCHT RECIPE

    1/2 pound bacon, diced
    1 pound lean beef chuck, cut into bite-size pieces
    1 cup chopped yellow onions
    1 carrot, peeled and grated
    1 tablespoon minced garlic
    2 teaspoons dried oregano
    2 teaspoons dill seeds
    2 bay leaves
    3 tablespoons red wine vinegar, plus more to taste
    2 quarts water
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 1/2 pounds red beets, greens tops removed, roasted and grated
    1 tablespoon vegetable oil
    1 large russet potato, peeled and diced
    6 cups shredded green cabbage
    Salt and freshly ground black pepper
    1 cup sour cream
    1/2 cup chopped fresh dill


    Preheat oven to 350 degrees F.
    Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.

    To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.

    Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.

    When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.

    Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.


    ;f ;f ;f
     
  4. Caretaker

    Caretaker GO YANKEES!!!

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    BORCHT RECIPE #2

    4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled
    1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table
    2 tablespoons plus 2 teaspoons kosher salt
    3 tablespoons unsalted butter
    2 stalks celery, halved lengthwise and thinly sliced crosswise
    2 leeks (white part only), halved lengthwise and thinly sliced crosswise
    4 cloves garlic, minced
    1/4 teaspoon caraway seeds
    1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded
    3 parsley sprigs
    3 fresh thyme sprigs
    1 bay leaf
    One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped
    9 cups beef broth
    Freshly ground black pepper
    1/4 to 1/3 cup sour cream
    2 tablespoons chopped fresh dill


    In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
    Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.

    Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.

    Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.

    ;f ;f ;f
     
  5. Caretaker

    Caretaker GO YANKEES!!!

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    BORCHT RECIPE #3

    1 tablespoon unsalted butter
    1 cup shredded cabbage
    3/4 pound roasted onions, peeled and chopped, reserving liquid
    3 1/2 cups beef broth
    1 cup pot roast gravy (leftover)
    1 pound roasted beets, peeled and julienned, reserving liquid
    2 cups diced pot roast
    2 tablespoons red wine vinegar
    Salt and pepper to taste
    2 tablespoons chopped fresh dill
    Garnish: sour cream and dill sprigs


    In a large heavy sauce pan over moderate heat, melt butter, add cabbage and cook until wilted. Stir in onions and reserved liquid, the broth, the gravy, the beets and reserved liquid, the pot roast, the vinegar, and salt and pepper to taste. Simmer the soup, stirring occasionally, for 10 minutes. Stir in the chopped dill. Ladle into warm bowls, spoon a dollop of sour cream onto each serving and garnish the soup with the dill sprigs.


    ;f ;f ;f
     
  6. Caretaker

    Caretaker GO YANKEES!!!

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    BORCHT RECIPE #4

    1/2 pounds pork spareribs
    1 large onion, chopped
    1 bay leaf
    3 peppercorns
    2 tablespoons white vinegar
    5 medium beets
    2 cups sour cream
    2 cups milk
    3 tablespoons flour
    Salt and pepper


    In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
    When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread


    HOPE OUT OF THESE YU FIND THE ONE LORE TO WHAT YUR LIKING IS...ALL ARE SILIAR IN SOME WAYS BUT ALSO VERY DIFFERENT IN OTHERS...WANTED TO GIVE YU A VARIETY TO FUIND THE ONE YOU GREW UP WITH AND LIKED...GOOD LUCK AND HOPE THESE HELP A LITTLE.

    BON APPETIT.

    ;f ;f ;f