UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT
This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
Provided by William Uncle Bill
Categories Potato
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 21
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 VEGETARIAN BORSCHT
I found this in my mother's collection of recipes. We lived in Nelson, BC, Canada when I was a teenager in the 1950's. My Mom worked with some Doukhobor women. We were fortunate to be invited to a Doukhobor wedding. It was lovely and very different for us. The singing was very beautiful. I am sure this recipe was given to my Mom...
Provided by Elaine Douglas
Categories Vegetable Soup
Number Of Ingredients 17
Steps:
- 1. Have the water boiling in a 20 quart canner, add salt and whole beets with a few cuts in them. Add halved potatoes, chopped carrots and 2 cups of the chopped onion.
- 2. In a large pot, put 1/4 lb. butter, stewed tomatoes, 1 cup of the chopped onion, grated beet, 1 cup of grated carrot, 1/4 cup of the celery and 1 cup of chopped green pepper. Simmer over low heat until thick.
- 3. Put 1/4 lb. of butter in a frying pan with the remaining 2 c. of onion and 1 c. of crated carrots. Saute until tender.
- 4. In a separate frying pan, put 1/4 lb. butter, 8 cups of shredded cabbage, 2 c. green pepper and a pinch of dill. Salute for 10 minutes.
- 5. When the halved potatoes become tender in the canner, remove them and mash adding the last 1/4 lb. of butter, 2 1/2 cups of cream and 4 cups of the tomato mixture from Step 2. Mash this mixture well.
- 6. Add the rest of the tomato mixture, the remaining cream and diced potatoes to the canner and bring to the boil.
- 7. Stir the mashed potato mixture from Step 5 into the canner and let boil for 1 minute.
- 8. Add the rest of the shredded cabbage to the canner and bring just to the boiling point. Stir and discard the whole beets.
- 9. Turn off the heat and add the cabbage mixture from step 4 and the onion mixture from step 3 to the canner. Do not stir.
- 10. Sprinkle 1 c. green onion, 1/4 c. celery, 1 c. green pepper, 1 c. dill and 1/2 tsp black pepper (optional) on top of the Borscht. Cover and let stand at least 10 minutes before stirring.
- 11. Serving suggestions Borscht is best served piping hot with bread and butter. Try serving with cheddar and mozzarella cheese. Some like borscht sprinkled with cayenne pepper or crushed fresh garlic.
WINTER BORSCHT
Provided by Barbara Kafka
Categories dinner, weekday, project, soups and stews, appetizer, main course
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
- Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
- Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
- Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
- If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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