Borscht (Beet Soup)
Borscht (Beet Soup) Preparation
Okay, let?s say you?re Rocky and youve just convinced Bullwinkle to set a trap for Boris and Natashia. What will you serve to lure that bumbling Boris and femme-fatale Natashia to your home? Just as it couldnt be a classic cartoon if Rocky went on without Bullwinkle or Boris developed plans without Natashia, it just wouldnt be Christmas is Russia without a little Borscht on the table. Enjoy this traditional Russian fare from The Cook & Kitchen Staff at Recipe-a-Day.com. Combine beef bouillon, cabbage, onions and peppercorns in a large saucepan and simmer for 45-minutes. Cool and strain mixture. Set broth aside and discard remaining onion, cabbage and peppercorns. Peel beets. Grate one beet with a fine grater. Place grated beet in a small bowl and mix with 3 Tbs. water and set aside. Cut remaining beets into julienne strips. Melt butter In a heavy 2-quart pot. Add cut beets, and carrots and stir with a wooden spoon until vegetables are coated with the butter. Add sugar, vinegar and 1/4 cup bouillon. Cover pot tightly and simmer for 15 to 30-minutes, or until the vegetables are tender. If liquid cooks away, add a few more tablespoons of the bouillon. Blend flour with some of the cooled bouillon to make a smooth, lump-free mixture. Add to cooked beets with remaining broth. Add reserved grated beets. Bring to a boil and ladle soup into bowls. Top with dill to taste, and add a heaping tablespoon of sour cream. Hint: Beets are messy to chop and readily leave stains on nearly everything they touch. Wear glove while slicing beets and youll never have those tell-tale beet stains on you hands when you serve the Borscht. Use a plastic cutting board for chopping beets. Use a mild bleach and water solution to remove stains on your counter tops or cutting boards. Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com Posted to firstname.lastname@example.org by The Cook
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