- 11. RUSSIAN BORSCH
- Cook covered beets, carrots and chopped onions in 2 2/3 cups boiling salted water 20 minutes. Add brown stock, cabbage and butter; cook uncovered 15 ...
Ingredients: 8 (beets .. cabbage .. carrots .. cream .. juice .. onion ...)
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- 12. BORSCH
- Wash meat; place in ... 10 cups boiling water, soup greens, sliced onions, salt ... plate. Serves 6 to 8.
Ingredients: 11 (beets .. cream .. flour .. greens .. meat .. salt ...)
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- 13. BORSCH
- Cover meat with cold ... from fire and add soup cream.
Ingredients: 11 (cabbage .. carrots .. cream .. kernels .. leaf ...)
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- 14. COUNTRY BORSCH
- In a large covered ... juice, slowly add to soup. Stir in remaining ... cream and croutons. Serves 6.
Ingredients: 18 (beef .. broth .. cabbage .. cream .. flour .. juice ...)
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- 15. COUNTRY BORSCH
- In a large, covered ... juice; slowly add to soup. Stir in remaining ... in the refrigerator. Serves 6.
Ingredients: 18 (beef .. broth .. cabbage .. cream .. flour .. juice ...)
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- 16. HOT BORSCH
- Cook beets until tender. ... some of the hot soup, then mix with ... Chop dill, add as garnish.
Ingredients: 9 (beets .. broth .. cream .. juice .. salt .. sugar ...)
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- 17. LITHUANIAN BORSCH
- If fresh tomatoes are ... 1 1/2 hours. When soup is done add red ... used instead of neck bones.
Ingredients: 7 (bones .. cabbage .. tomatoes .. vinegar ...)
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