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borsch anyone??

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posted on Feb, 1 2008 @ 12:21 PM
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does anyone here make borsch?

it is one thing i have not tackled yet and i want to...

anyone have any recipes they use?
maybe i can use one of yours and tweak it to my taste....


just curious




posted on Feb, 3 2008 @ 08:15 PM
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OK, I'm in.........

I hate to see a good "Food & Cooking" thread go unanswered.

I haven't done a borscht in years, but I'll give it a shot tonight just for the memories and the fact that I absolutely love the stuff.

This recipe is from an older German woman that lived in Alberta when I was a teen.
She taught me a lot, and really took me under her wing when I was young and just learning my way in the world. Her borscht was as good as her bed......
But I'll just share the one recipe tonight.

I'll post pics as I go along.



posted on Feb, 3 2008 @ 08:24 PM
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Oh I love borsch! It's the best tasting soup, so far. Unfortunately, I had only tried this soup once from a local Russian restaurant. I recall it having cabbage as the main ingredient and the color of the soup was purple. I would love a 'home made' recipe that I could try at home.



posted on Feb, 3 2008 @ 08:57 PM
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I have the basics, but no cabbage. :shk:



I think I'll go ahead anyway because the recipe is flexible and cabbage isn't that important.


I'll post when I have some prep done...........



posted on Feb, 3 2008 @ 10:36 PM
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Cube the beef, some onion, and about half the mushrooms.
(you can use horse, pork, buffalo, venison, etc.....)





Pan fry with butter or fat until browned, and have a stock pot handy.




After it's browned put a cup of water into the fry pan and stir.
Dump it into the stock pot with 2 more cups of water, cover and simmer one hour.






[edit on 4/2/2008 by anxietydisorder]



posted on Feb, 3 2008 @ 11:06 PM
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Have your beets and potatoes ready to peel in the sink.



Keep them separated because the beets go in almost an hour before the potato due to cooking times.
Peel and cut them into small cubes. Beets can be grated if you want, but chopping them gives you a nice chunky soup.

[edit on 4/2/2008 by anxietydisorder]



posted on Feb, 4 2008 @ 12:55 AM
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Chop most of the beets into cubes that are about the same size as the meat chunks.
Shred a few beets and hold them back.




The beets you cut into cubes go into the pot for about 45 minutes.
It'll look like this:





Cover and simmer on low for a full 45 minutes.
Prepare all the other stuff that goes into the pot while you wait.





There is a sequence for the rest...
Shredded beets first for 10 minutes, and then cubed potatoes with the onion and tomatoes for another 15 minutes. Toss in the last mushrooms near the end.

Simmer on low...............

Put in some canned milk and extra water if you need it.




Additional salt and pepper to taste.




EDIT: Scotch is liberally poured into the cook at all times.





[edit on 4/2/2008 by anxietydisorder]



posted on Feb, 4 2008 @ 01:05 AM
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Oh my god , Anxiety, you are so special...lol ever thought of doing a cook book? i'de buy it.. love cook book and thier piccies... Fantastic.. Wow .. I'm impressed big time... nuts



posted on Feb, 4 2008 @ 02:21 AM
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My parents came from the tiny Baltic nation of Lithuania. Like many Eastern European countries, borscht is a common and very popular meal in Lithuania. One variation of Borscht, however, is peculiar to Lithuania and Latvia .... Saltibarsciai or "cold beet soup".

link to a video demonstrating how to prepare this simple delicacy

It's very easy to make, in fact my mom taught me how to make "cold borscht" when I was just a youngster.....




Ingredients:


About 5 large grated beets that have had skins removed after being well scrubbed and boiled. (You know – just rub the skins off when the beets are cool enough to handle)
Reserve 2 cups of the water used for boiling the beets.


1 larger size cucumber, peeled and chopped


2 or 3 tablespoons chopped fresh dill depending on taste


About 1/4 cup chopped green onions, otherwise known as scallions


1 tablespoon lemon juice


1 quart of cold buttermilk (Do not use low fat buttermilk!)


salt and pepper to taste


1 hard boiled egg, chopped (I like two eggs.)


Assembly:


Grated beets, chopped cucumbers, chopped dill, green onions and reserved cooking water are all gently blended in a large bowl.


Whisk together lemon juice and buttermilk and slowly pour over the beet mixture until the consistency satisfies you. Go slowly; you might not want to use the entire quart.


Add salt and pepper to taste


Gently blend in the chopped egg.


Caution on the reserved beet water – the beets will have to be ultra clean before boiling – grit in the soup would be terrible.


Refrigerate until well chilled.


Don’t forget to have some boiled potatoes ready to go with, sprinkled with some chopped fresh dill of course.source



It's great in the Winter when served cold with a hot, boiled potato placed in the center of the bowl. It's an absolutely delightful blend of hot and cold. But, of course, cold borscht is really at it's best in Summer. It's incredibly filling, refreshing and all of the ingredients are at their freshest.



posted on Feb, 4 2008 @ 02:42 AM
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Dinner is served...........

One bowl of borscht with pierogi, crumbled bacon and sour cream.




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