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Results 1 - 10 of 36 for borsche

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Place red beans, onions, celery, parsley, parsnip and meat into a 5 to 6-quart Dutch oven; cover with 2-quarts of cold water and slowly ...

In a large pot (I used a 22 quart pot), put in beef shank (s) and beef soup bone. Fill with water till it's 1-inch over the beef. Boil for ...

Place beets, cucumbers, half the dairy sour cream, onion, vinegar, lemon juice and pepper in blender and blend well. Taste and adjust ...

Cover the meat with cold water, add the salt. Bring slowly to the boiling point, then skim. Cover and simmer 1 1/2 hours. Add vegetables. ...

Make bouillon from 2 (10 1/2 oz.) cans beef consomme diluted with 1 1/2 cups water or 4 beef bouillon cubes dissolved in 4 cups water. In a ...

Peel beets and coarsely shred ... before serving, stir borsch; if too thick to ... individual servings with lemon slices. Makes about 6 servings.

In 4 1/2 quart dutch oven, brown ribs in oil. Drain off excess fat. Add carrots, turnips, celery and onion. Blend together the 4 cups ...

Wash red beets thoroughly. Boil in 3 quarts water to cover. Cook until tender. Save water. Peel the red beets and grate. Put beets and ...

To the 2 cans of bouillon add the chopped carrots and onion (and 1 bay leaf if desired). Boil 1/2 hour and strain. Return clear broth to ...

10. BORSCH (RUSSIAN BEET SOUP)

Combine beets, sugar, salt, pepper, and cinnamon. Heat to boiling and simmer for 12 minutes. Add vinegar and heat again to boiling. In each ...

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