- 1. BEET BORSCH
- Peel beets and coarsely ... Just before serving, stir borsch; if too thick ... slices. Makes about 6 servings.
Ingredients: 8 (eggs .. juice .. slices .. sugar .. tops ...)
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- 2. BORSCH
- Cut any meat from ... Serve Russian Style: Ladle Borsch into large soup bowl. ... rye bread as an accompaniment.
Ingredients: 19 (basil .. cream .. cubes .. juice .. onion .. paprika ...)
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- 3. BORSCH
- Cover the meat with ... liquid, then stir into borsch. Add lemon juice ... May be served without cream.
Ingredients: 17 (beans .. cabbage .. celery .. cream .. flour .. juice ...)
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- 4. BORSCH
- Strain tomatoes over beets ... eggs, add the hot borsch to them a little at a time; stir well during each addition. Serve at once. Serves 4.
Ingredients: 9 (beets .. cubes .. eggs .. juice .. onion .. salt ...)
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- 5. COLD BORSCH
- Combine beets, water, onion ... add beaten eggs to Borsch, mix then chill. Serve with Hot Boiled Potatoes and Sour Cream. Serves 14.
Ingredients: 7 (cream .. eggs .. juice ...)
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- 6. EASY BORSCH
- Put beets in blender ... cream to make pink borsch.
Ingredients: 9 (beets .. consomme .. juice .. onion .. salt .. sugar ...)
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- 7. EASY UKRAINIAN BORSCH (BEET SOUP)
- Wash beets. Cut off ... place on top of borsch. Cover and simmer ... with dollop of sour cream.
Ingredients: 11 (beets .. cabbage .. carrots .. catsup .. celery ...)
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- 8. BORSCH - STYLE CASSEROLE
- In 4 1/2 quart dutch oven, brown ribs in oil. Drain off excess fat. Add carrots, turnips, celery and onion. Blend together the 4 cups water, tomato ...
Ingredients: 16 (carrots .. celery .. cream .. oil .. onion .. salt ...)
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- 9. BORSCH (BEET SOUP)
- Cover the meat with cold water, add the salt. Bring slowly to the boiling point, then skim. Cover and simmer 1 1/2 hours. Add vegetables. Cook until ...
Ingredients: 15 (beans .. cabbage .. cream .. juice .. strips ...)
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- 10. BORSCH (BEET SOUP)
- Make bouillon from 2 (10 1/2 oz.) cans beef consomme diluted with 1 1/2 cups water or 4 beef bouillon cubes dissolved in 4 cups water. In a saucepan, ...
Ingredients: 10 (beets .. bits .. bouillon .. cabbage .. carrot ...)
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