- 31. 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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- 32. 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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- 33. BORSCHT SALAD
- Drain pineapple, reserving syrup. Dissolve Jello in boiling water. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid. ...
Ingredients: 10 (beets .. celery .. cream .. jello .. pineapple ...)
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- 34. BORSCHT SALAD
- Dissolve Jello in water; cool. When Jello is dissolved, stir in beets and liquid, vinegar, dill weed, salt, and pineapple juice. Chill, then fold in ...
Ingredients: 8 (beets .. celery .. jello .. liquid .. salt .. vinegar ...)
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- 35. BORSCHT SOUP
- Simmer all vegetables in butter for 15 minutes. Add sugar, stir. Add vinegar, then beef consomme. Allow to cook on medium heat for 30 minutes, then ...
Ingredients: 11 (cabbage .. carrots .. celery .. onions .. sugar ...)
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- 36. BORSCHT STYLE CASSEROLE
- In a 4 1/2 quart Dutch oven, brown beef in oil. Drain off excess. Add carrots, turnips, celery and onion. Blend together the 4 cups water or broth ...
Ingredients: 14 (broth .. cabbage .. carrots .. celery .. k-bobs ...)
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- 37. BORSCHT STYLE CASSEROLE
- Preheat oven to 350 degrees. In 4 1/2 quart Dutch oven, brown ribs in hot oil; drain off excess fat. Add carrots, turnips, celery, and onion. Blend ...
Ingredients: 16 (carrots .. cream .. oil .. onion .. optional .. salt ...)
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- 38. BORSCHT WITH CABBAGE AND BEETS
- Cover celery, carrots and onions with boiling water (about 1 1/2 cups). Cook covered for 30 minutes. Add cabbage, tomato juice, onion broth, bay ...
Ingredients: 11 (beets .. broth .. cabbage .. juice .. leaf .. sugar ...)
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- 39. BORSCHT WITH DUMPLINGS
- In saucepan combine mushrooms with boiling water. Let soak 2 hours at room temperature. Simmer, uncovered 7-10 minutes or until tender. Drain; ...
Ingredients: 20 (carrots .. celery .. crumbs .. dumplings .. egg ...)
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- 40. BORSCHT
- Boil beef in 2 quarts of water for 5 minutes. Drain and replace with fresh water. Add celery, catsup, carrot, beets, parsley and tomato. Cook for 1 ...
Ingredients: 13 (beets .. carrot .. catsup .. celery .. parsley ...)
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