|From Borsch to Blinis|
|by Catherine Atkinson|
All the classic Eastern European dishes are featured, such as Borshch, Chicken Kiev, Beef Stroganov, Pirozhkis and Blinis.
1 - 10 of 17 for borsche soup
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In a large ... (s) and beef soup bone. Fill with ... servings, but I come from a large family and this is how I was instructed to prepare this family favorite.
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 ...
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 ...
Wash beets. Cut ... on top of borsch. Cover and ... better next day. Heat but do not bring to boil. If desired, may be served with dollop of sour cream.
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 ...
Cover the meat ... into this some soup liquid, then stir into borsch. Add lemon ... directly into the soup or as a person desires. May be served without cream.
Cover meat with ... seasonings. Potatoes may be cooked separately and add just before serving. When ready to serve, remove from fire and add soup cream.
Cut any meat ... Remove bone from soup and skim off ... Russian Style: Ladle Borsch into large soup ... of sour cream. Pass rye bread as an accompaniment.
Result Page: 1
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