- 1. CLASSIC RUSSIAN BORSCHT
- In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock. Blend ...
Ingredients: 13 (cream .. tomatoes .. vinegar ...)
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- 2. CLASSIC RUSSIAN BORSCHT
- Russian Borscht is a rich ... cream and serve hot.
Ingredients: 10 (beets .. cabbage .. carrots .. celery .. consomme ...)
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- 3. RUSSIAN BORSCHT
- Simmer beef in water with bouillon, covered, about 1 1/2 hours. Meanwhile in large pan, simmer beets, carrots, turnips, onion, tomato puree, vinegar, ...
Ingredients: 16 (bouillon .. cabbage .. cream .. leaves .. puree ...)
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- 4. RUSSIAN BORSCHT
- Combine all ingredients (except sour cream) and simmer a few hours. Serve hot with sour cream and dark rye bread and butter.
Ingredients: 8 (beets .. cream .. cubes ...)
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- 5. BORSCHT (Russian Beet Soup)
- Cook beets, carrots and onion in 2 cups boiling salted water. Add butter, beef stock and cabbage. Cook 15 minutes. Add lemon juice and stir until ...
Ingredients: 8 (beets .. cabbage .. cream .. juice ...)
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- 6. RUSSIAN BORSCHT
- Cook meat in boiling salted water for 1 hour. Remove scum as it forms. Grate beets, cabbage and onion into soup. Add cut up tomatoes and tomato ...
Ingredients: 10 (beef .. beets .. cabbage .. juice .. onion .. sugar ...)
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- 7. BORSCHT, RUSSIAN TEA ROOM RECIPE
- Pour consomme into a large soup kettle. Add tomato sauce, cabbage, celery, carrots, onions. Bring to boil; turn heat to low. Skim soup. Simmer ...
Ingredients: 11 (beets .. cabbage .. celery .. consomme .. cream ...)
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- 8. RUSSIAN BEEF BORSCHT
- Simmer the beef in salted water until tender, about 1 1/2 hours. Meanwhile, in large saucepan, simmer the beets, carrots, turnips, onion, tomato ...
Ingredients: 15 (beets .. carrots .. cream .. leaves .. onion .. puree ...)
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- 9. RUSSIAN BORSCHT
- Simmer meat for about 1 hour in beef stock. Add all remaining ingredients, except beets and sour cream. Simmer, partially covered, until vegetables ...
Ingredients: 16 (bouillon .. coarsely .. cream .. juice .. leaves ...)
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- 10. RUSSIAN BORSCHT
- Simmer meat until tender in water to cover for 1 to 1 1/2 hours. Shred or dice beets, carrots and onion. Braise in 2 to 3 tablespoons of butter. Add ...
Ingredients: 15 (beef .. beets .. carrots .. cream .. finely .. garlic ...)
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