FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
CULINARY SCHOOLS and
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
The Book Club Cookbook - by Judy Gelman, Vicki Levy Krupp
Although the origin of borsch is debated, it is a distinctive feature of Russian cuisine, and many variations of the soup exist throughout regions of Eastern Europe. It is served hot or cold, thick or thin, and with or without meat. Many Russian immigrants in Montana became successful wheat farmers, and they brought their traditional cuisine, such as borsch, with them. Shved, who was raised in Russia, shared with us the recipe for Russian borsch she learned from her mother.
Yield: 8 servings
1 pound chicken, beef, or pork
2 - 3 peeled uncooked beets (about 1 pound)
2 - 3 carrots, diced
1 large potato, diced
1 bay leaf
1/2 small head green cabbage, shredded
2 teaspoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons vegetable oil
1/2 small onion, thinly sliced
16 -ounce can tomato paste or 3 tablespoons ketchup
Salt and pepper
1/2 cup sour cream
1) Fill a soup pot with 3 quarts of water and place over high heat. Add the chicken, beef or pork to the pot. Add the beets, carrots, potato, and bay leaf. Reduce heat and simmer 20 minutes. Remove soup from heat. Remove beets and place in a bowl to cool. Add the cabbage to the soup.
2) Shred the beets using a grater. Heat vegetable oil in a frying pan and saute onions until golden. Add the shredded beets and saute for 5 more minutes. Stir in the tomato paste and heat until bubbling. Add the mixture to the soup pot and simmer 30 minutes, or until meat is tender.
3) Remove the meat and cut into bite-sized pieces. Return to pot. Season to taste with salt and pepper.
Serve garnished with parsley, chives, and sour cream, and a loaf of freshly baked bread.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.