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Results 11 - 20 of 116 for borscht
11. BORSCHT
Boil beets in enough water to cover them. When tender, drain juice and set aside. Peel beets and let cool. Using 1 cup of juice to 1 cup of ...
Scrub with top leaves cut off; wash and save leaves to cut up in soup. Note: If fresh beets are not available, you may use 4 one pound cans ...
STOCK: Bring all ingredients to ... fat before using. BORSCHT: Saute onion and garlic ... with sour cream and dill. Serve with piroshky. Serves 8.
Set aside: New potatoes, beets, beet greens, dill weed, cucumbers, and sour cream. Combine all other ingredients in large stock pot or ...
15. BEET BORSCHT
Place grated beets, onion and ... make a creamy borscht by adding eggs. Place eggs ... beets into 1 inch cubes. There is no need to grate them.
16. BEET BORSCHT
Drain juice from beets into ... sour cream to borscht after it has been ladled ... before chilling. However, do not add extra cream when serving.
Cook cabbage about 10 minutes in boiling water. Cook onions a few minutes without browning. Drain beets. Add chicken broth to onions, and ...
Pare beets and cut into ... Add the hot borscht to this, a little at ... be something like a soft custard mixture. Serve at once while very hot.
Pour consomme into a large soup kettle. Add tomato sauce, cabbage, celery, carrots, onions. Bring to boil; turn heat to low. Skim soup. ...
In a large pot, combine meat, celery, carrot, quartered onion, parsley, water and salt; bring mixture to a boil and reduce heat. Simmer, ...
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