Results 1 - 10 of 35 for borsch

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Place red beans, onions, celery, parsley, parsnip and meat into a 5 to 6-quart Dutch oven; cover with 2-quarts of cold water and slowly bring to a ...

In a large pot (I used a 22 quart pot), put in beef shank (s) and beef soup bone. Fill with water till it's 1-inch over the beef. Boil for one hour. ...

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 ...

To the 2 cans of bouillon add the chopped carrots and onion (and 1 bay leaf if desired). Boil 1/2 hour and strain. Return clear broth to pan add the ...

Peel beets and ... before serving, stir borsch; if too ... to desired consistency. Garnish individual servings with lemon slices. Makes about 6 servings.

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, ...

Combine beets, sugar, salt, pepper, and cinnamon. Heat to boiling and simmer for 12 minutes. Add vinegar and heat again to boiling. In each serving ...

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 ...

Wash red beets thoroughly. Boil in 3 quarts water to cover. Cook until tender. Save water. Peel the red beets and grate. Put beets and onions and ...

Brown ribs in oil in Dutch oven. Add next 8 ingredients. Bake at 350 degree about 2 hours. Skim off fat. Add the rest of the ingredients. Pushing ...

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