Hi, I learned to make borsht from my Ukranian neighbor many years ago.
It's still my oldest child's very favorite soup! Nowadays, I roast
my own fresh beets (Place in covered casserole with an inch of water,
and roast until easily pierced with a paring knife, cool slightly and
peel), and I use the beef broth that comes in a box from Trader Joe's
or Whole Foods. I don't buy tomato sauce any more, but I do often buy
canned stewed tomatoes in 15 or 16--ounce cans, and I just whirl them
into a puree with an immersion blender and use these instead of the
tomato sauce called for in the recipe. I buy organic ketchup and use
it as the recipe directs, and I sautee fresh, sliced mushrooms in
butter and add them toward the end.)
1. Bring 2 quarts of water to a boil. Add 4-5 bullion cubes (or you
can use vegetable stock, or home-made beef stock). Add to the boiling
broth: 1 pound coarsely chopped cabbage. Reduce heat to medium, and
cook until cabbage is tender - about 20 minutes.
2. To the simmering pot, add: 1 pound can sliced beets - cut each
slice into thin strips;
1 15-ounce can tomato
sauce;
1 tsp. sugar;
1 1/2 Tbsp. red wine
vinegar;
Salt and pepper to
taste.
3. Add a small can mushrooms - or fresh, sliced mushrooms that you
have browned in butter.
4. Simmer the soup for 15 minutes.
5. Serve, garnished with a big dollop of sour cream.
On 9/30/12, Shannon Hannah <[email protected]> wrote:
> I have the last of the beets from the garden and would like to make soup.
> Does anyone have a recipe for borsht?
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