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Borscht Recipe
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To make Borscht you will need
Ingredients
| 4 | medium | Potatoes; cubed | | 4 | tablespoons | Margarine | | 1 | medium | Onion; shredded | | 1 | can | Tomatoes; small, chopped | | 2 | large | Beets (or 3 small) | | 1/2 | small | Cabbage; finely shredded | | 1 | tablespoon | Fresh parsley; minced | | 1/2 | teaspoons | Dried basil; Rubbed To Powder | | 1/2 | teaspoons | Dried Oregano; Rubbed To Powder | | 3 | | Sour Leaves Or Juice Of 1/2 Lemon, * See Note |
Instructions
Put the cubed potatoes into 3 litres (12 cups) of water in a pot and bring
to a boil.
Melt the margarine in a frying pan and sauté the onion until it is brown.
Add the tomatoes.
Cook the beets, peel and then julienne. (Leave the root and 2-3" of stem on
the beets or the color will 'bleed' from the beets before they get into
your borscht.)
Add to potatoes and bring to a boil.
Add tomatoes and onions to the potatoes and beets and simmer. Add cabbage.
Add the parsley, basil, oregano and sour leaves or lemon juice.
Options: Simmer pork bones in water, remove bones and scum, add potatoes
and beets. Add garlic to tomato/onion. Add lentils or small navy beans -
can be added the second day.
Serve hot or cold with sour cream.
Enjoy your Borscht
How much is in a cup?
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Thu 7 Aug 2008
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