| Russian Cookbook | by Kyra Petrovskaya
Easy-to-follow instructions, adapted for modern American cooking, for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, Russi... |  |
Results 11 - 20 of 21 for russian borscht.
- 11. 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 ...)
| - 12. 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 ...)
| - 13. RUSSIAN BORSCHT
- 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 ...
Ingredients: 12 (carrots .. garlic .. juice .. onion .. pieces .. salt ...)
| - 14. RUSSIAN CABBAGE BORSCHT
- 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 ...
Ingredients: 14 (beets .. cabbage .. carrots .. celery .. onion ...)
| - 15. RUSSIAN CABBAGE BORSCHT
- 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 ...
Ingredients: 19 (cream .. honey .. puree .. salt .. vinegar ...)
| - 16. BEVERLY HILLS CATERERS RUSSIAN BORSCHT
- 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 ...
Ingredients: 15 (beets .. bones .. lemons .. oil .. parsley .. salt ...)
| - 17. 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 ...)
| - 18. 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 ...)
| - 19. NATASHA'S RUSSIAN BORSCHT
- Simmer beets, pepper, celery, ... longer. Serve with Alai (Russian pancakes) and sour cream.
Ingredients: 13 (bones .. cubes .. kernels .. lengthwise .. oil ...)
| - 20. BORSCHT - A FAMOUS RUSSIAN SOUP
- Pare beets and cut ... salt. Add the hot borscht to this, a little ... at once while very hot.
Ingredients: 9 (beef .. beets .. eggs .. juice .. salt .. sugar ...)
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