Doukhobor Cookbook Recipes

UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT

Steps:

• In a large (8 quart) stock pot, add water and bring to boil.
• Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
• Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
• Meanwhile, begin to prepare all vegetables.
• When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
• Add 3 tablespoons butter to potatoes, mash well.
• Stir in whipping cream, mixing well to incorporate; set aside.
• In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
• Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
• The sauce will be thickened.
• Cover, reduce heat to keep warm.
• In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
• Remove from heat and set aside.
• To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
• Cover and cook for 10 minutes.
• Add cauliflower and celery and continue to boil gently until potatoes are just tender.
• Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
• Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
• Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
• Return to boil and cook for 3 more minutes.
• Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
• Remove beets and discard or eat them separately.
• The beets are for coloring only.
• Adjust seasonings to taste.
• If borscht is too sweet to your liking, stir in some additional lemon juice.
• If desired, serve with a sprinkle of cayenne pepper.
• Refrigerate any unused portions.
• Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

DOUKHOBOR WINTER BORSCH

Steps:

• 1. Saute onions in 1/4 pound butter until translucent, add cabbage and saute until soft but not brown. Put carrots in pan and saute until soft. Make sure none of the vegetables get brown.
• 2. In a large stock pot, put in 1/2 of a pound of butter to melt. Once melted, put in canned tomatoes and saute until most of the tomato liquid is gone. Add in the sauteed vegetable mixture and vegetable stock. Add the bay leaves. Add in the raw beet. Bring to a boil, then reduce heat and simmer gently until the beet is soft.
• 3. Once the beet is soft, remove from pot and let cool to touch. In the meantime, peel and dice potatoes. Put half of the potatoes in the soup and cook until soft. Bring the other half of the potatoes to a boil in another pot and cook until quite soft. Drain and mash with remaining butter, 1 cup cream, salt and pepper. Add to soup pot
• 4. Peel the beet and coarsely shred, add to soup pot along with the fresh spinach, green bell peppers and remaining cream. Bring to a simmer for 1/2 hour. Add the fresh dill and adjust seasoning to taste. Serve in big bowls with a dollop of sour cream on top for garnish.