1 - 10 of 113 for borscht

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In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock. Blend ...

In a 5-7 qt. dutch oven, cover beef and bones with 2 1/2 quarts water. Bring to a boil, reduce heat and simmer for one hour. Add pork, bay leaf, ...

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock. Blend ...

Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté the onion ...

Put stock into ... vegetables are hot and cabbage is cooked. This is a peasant borscht, so don't add sour cream. Goes well with fresh bread and burgers. chnie

Remove green leafy tops from beets; leave 2 inches of stem. In a large soup pot, add enough water to cover beets, green tops, carrots, and onions. ...

Boil water and dissolve Jello. Add Jello to Borscht and mix. Add sour cream until dissolved and pour into mold.

STOCK: Bring all ... fat before using. BORSCHT: Saute onion ... sausage, cut into round slices. Garnish with sour cream and dill. Serve with piroshky. Serves 8.

Strain Borscht. Mix sour cream and yogurt on medium speed until blended. Add Borscht slowly, blend. Refrigerate.

Mix all ingredients except fish. Allow to set slightly. Arrange fish as desired.

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