Moms Cottage Cheese Borscht Recipes

MOM'S BORSCHT

Steps:

• Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
• Add remaining ingredients to dutch oven, then add beef/onion mixture.
• Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.

CLASSIC BORSCHT RECIPE

Steps:

• In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes.
• In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth. Drain and rinse beans and add them to the pot. Cook the soup for 20 minutes.
• Drain and rinse beans and add them to the pot. Simmer for another 15 minutes.
• Add in the sliced potatoes to the pot and simmer them for another 15 minutes.
• After the potatoes are almost done cooking, add in the sliced cabbage to the pot. Next, add in the ground pepper, salt to taste, vinegar and ketchup. Let the borscht simmer for 10 more minutes.
• Serve the borscht with a dollop of sour cream or mayo. Enjoy!

MOM'S COTTAGE CHEESE BORSCHT

Steps:

• Boil sausage in water, salt and pepper for 1/2 hour. Cut sausage into bite size pieces. Add greens, dill, potatoes, and onions. Boil until potatoes and onions are tender. Add cottage cheese and buttermilk. Bring to a boil, and then remove from heat.

MRS. KOSTYRA'S BORSCHT

Steps:

• Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
• Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
• In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
• Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.