1 - 10 of 21 for russian 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 ...

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 ...

Place potatoes, beets and water in a saucepan. Cook until tender. Save water. Begin cooking the onions in the butter in a large kettle. Add caraway ...

In a large pot, combine meat, celery, carrot, quartered onion, parsley, water and salt; bring mixture to a boil and reduce heat. Simmer, covered, 4 ...

Place potatoes, beets and water in a saucepan and cook until tender. (Save the water.) Cook onions in butter in large kettle. Add optional caraway ...

Combine all ingredients (except sour cream) and simmer a few hours. Serve hot with sour cream and dark rye bread and butter.

In large saucepan, combine water and meat. Bring to a boiling point and skim foam from top. Stir in tomato paste, salt and black pepper. Simmer for 1 ...

Pare beets and ... Add the hot borscht to this, a ... separating of eggs. This will be something like a soft custard mixture. Serve at once while very hot.

Russian Borscht is a rich ... Pour soup into a serving tureen or individual bowls and sprinkle with dill. Garnish with a dollop of sour cream and serve hot.

Pour consomme into a large soup kettle. Add tomato sauce, cabbage, celery, carrots, onions. Bring to boil; turn heat to low. Skim soup. Simmer ...

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