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Beet Borscht Recipes
In a stockpot combine beets onion water salt and 1 teaspoon lemon juice. Bring to a boil simmer over medium heat for 1 hour. Add remaining lemon juice and sugar simmer an additional 20 minutes. Cool. Remove beets chop or grate them and set aside. In a large
GETTING READY 1. Trim fresh and tender leaves from beet stems. Remove stems and coarse leaves. 2. Wash the leaves and drain. 3. Chop the leaves. 4. Peel raw beets and shred coarsely measuring 5 to 6 cups. 5. Peel onion and shred. 6. Peel the potato and cut in
Peel beets coarsely shred using a food processor or a grater. You should have about 5 cups. In a 4 to 5 quart pan combine beets water and onion. Bring to a boil over high heat reduce heat cover and simmer until beets are tender to bite about 15 minutes .
Chilled Beet Borscht
Cook veal in salted water to cover until tender. Puree beets in a blender or pass through a sieve with their water. Add cucumber to beets and beet water. Mix into veal and its juices. Gradually stir in sour cream. Add dill salt pepper chives and shrimps.
Veal And Beet Borscht
This is a one of the staple diet of Russian cuisine and there is a lot of variation to this recipe. MAKING 1. In a pan take beets carrots and onions. 2. Cover it with water and let it simmer for 20 minutes. 3. Add tomato pulp and cabbage and let it simmer for
RUSSIAN BEET BORSCH
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.
In a blender puree the beets and onion with 1 cup of the beef stock. Pour the mixture into a soup pot and add the remaining stock lemon juice salt and pepper. Cover the pot and simmer for 45 minutes. Strain the soup. Add the sherry and chill. Pour the soup
Ruby Beet Borscht
Place first 5 ingredients in a blender. Blend until smooth. Chill and serve garnished with sour cream. Makes 4 servings.
Blender Beet Borscht
1 Place 4 sliced beets brisket onion celery carrots bay leaves and salt in a pot and simmer over a low flame for 2 1 2 hours. 2 Shred the remaining 2 beets and add to the heated mixture. Stir in the tomato paste and sugar. Simmer covered for 25 minutes. Remove
Combine the chicken broth and beets in a food processor. Due to the amount you will probably have to do this in two batches. Process for about 10 seconds. Add the dill weed seasoned salt lemon juice pepper soy sauce and sugar. Place all of the ingredients in a
Off Beet Borscht