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| RUSSIAN BORSCHT | |
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2 tbsp. beef bouillon 1 lb. lean beef, cubed 1 qt. water 1 tbsp. salt 1 1/2 c. raw beets, shredded 3/4 c. carrots, shredded 3/4 c. white turnips or rutabagas 1 med. onion, chopped 1 (6 oz.) can tomato puree 2 tbsp. vinegar 1 tsp. sugar 2 tbsp. butter 1/2 sm. head cabbage Freshly ground black pepper 2 bay leaves Sour cream Simmer beef in water with bouillon, covered, about 1 1/2 hours. Meanwhile in large pan, simmer beets, carrots, turnips, onion, tomato puree, vinegar, sugar, and butter covered 15 minutes, stirring frequently. Add cabbage and cook 10 minutes. Add vegetable mixture, pepper, and bay leaves to meat and broth. Cook until vegetables are tender. Serve with a dollop of sour cream. Yield: 6 to 8 servings. | |
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To retain colors of other vegetables, I suggest simmering them, in Beef Broth, in a SEPARATE Sauce Pan AND:
If 'Borscht' is to be enjoyed right away, the 'Whole Pot' likely to be consumed at one sitting . . . mix other 'separately cooked' vegetables just before serving . . . The colors will remain rich for a little time, 2 or 3 Hours . . .
OR: serve the Separately Cooked Vegetable Borscht in it's own Separate Pan!
AND: serve along side the 'Richly colored Beet Borscht
Soup . . .
The contrast of fresh colors in the Dark Beet Borscht, provide their own feast for the eyes!
Mrs. Uraine, You always served a 'Beautiful Borscht', God Bless YOU, Wherever in Heaven you are! The folks at Your Table, consume, especially 'Heavenly Dinners'! ! !
Roy Stewart,
Phoenix AZ