RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
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 BORSHCH
A doukhobor neighbour let me make notes while she was making this wonderful soup, I think I was about 12 years old then and I have been making this recipe ever since. I believe it rivals the one at the Grand Forks hotel. I would strongly suggest reading through the recipe first so you might have things prepped before you start. And if you think this is a might confusing you should see my original notes. everyone loves this and its a great dish for potlucks.
Provided by adeles
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- in large soup pot, place peeled potatoes that have been halved, i generally put about 8-10 halves in, also the peeled beet, then water just to cover. Add 1/4 cup whipping cream and the sale. Bring to a boil and let simmer until potatoes are cooked.
- while the potatoes are simmerinng, in a small pot place the hand mashed tomatoes and about 1/4 cup butter. Set this to simmer.
- while that is going put 1/2 the cabbage thinly shredded in a large frying pan with the minced onion and 1/4 to 1/3 cup butter, saute until the cabbage and onion have turned golden brown.
- when potatoes are soft, remove the beet and throw it away. remove potatoes and mash them with butter and pepper. I like to add a dash of whipping cream here.
- dice potatoes, (about 2 cups worth) and add to soup pot. Bring to a boil, and then add the other half of the cabbage that has been finely shredded. bring to a boil again. Then add the tomato butter mixture, and then add the fried cabbage and mashed potatoes. stir well and just bring to boil.
- sprinkle with dill weed and enjoy.
- this recipe tastes even better the next day.
Nutrition Facts : Calories 286.1, Fat 16.2, SaturatedFat 10, Cholesterol 48.9, Sodium 585.5, Carbohydrate 33, Fiber 6.4, Sugar 7, Protein 5.2
More about "doukhobor borshch recipes"
GRANDMA’S DOUKHOBOR BORSCHT - SAILS & SPICES
From sailsandspices.com
- Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
- In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
- Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
- In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup).
- Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
- Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
- Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5.
- In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
- Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
LE PETIT OGRE: DOUKHOBOR BORSCHT
From lepetitogre.com
Author Erica ChenEstimated Reading Time 4 mins
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN …
From melissaknorris.com
BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES
From simplyrecipes.com
10 BEST CABBAGE BORSCHT SOUP RECIPES | YUMMLY
From yummly.com
DOUKHOBOR BORSCH SOUP - SAILS & SPICES
From sailsandspices.com
THE PRODUCT | DOUKS
From douks.ca
BABA'S BORSCHT – UPROOT FOOD STORE
From uprootfoodstore.ca
DOUKS
From douks.ca
ALL RECIPES FOR YOU: DOUKHOBOR BORSHCH
From allrecipes103.blogspot.com
DOUKHOBOR CUISINE - BORSHCH | COOKING RECIPES, POLISH RECIPES, …
BORSCHT RECIPE KETOSIS DIETS
From ketosisdiet.org
HISTORY THROUGH FOOD - DOUKHOBOR CUISINE - DISCOVER GRAND FORKS
From discovergrandforks.ca
BORSCHT | ALLRECIPES
From allrecipes.com
VEGAN DOUKHOBOR BORSCHT SOUP - THE CHEEKY CHICKPEA
From thecheekychickpea.com
ABOUT BORSHCH - USCC DOUKHOBORS
From uscc-doukhobors.org
BEET BORSCHT – DOUKHOBOR STYLE – NO THYME TO WASTE
From nothymetowaste.com
DOUKHOBOR BORSCHT - PHILLY WING FRY
From phillywingfry.com
VEGAN DOUKHOBOR-STYLE BORSCH SOUP » I LOVE VEGAN
From ilovevegan.com
AUTHENTIC DOUKHOBOR BORSCHT - THRUMS LOCAL MARKET & GALLERY
From tripadvisor.ca
DOUKHOBOR BORSCHT | BORSCHT RECIPE, BORSCHT, RECIPES
From pinterest.com
AUTHENTIC DOUKHOBOR RUSSIAN FOOD! - BORSCHT BOWL
From tripadvisor.ca
DOUKHOBOR BORSCHT RECIPE | YUMMLY
From pinterest.com
DOUKHOBOR BORSCHT - DONOVAN STOOCHNOFF - YOUTUBE
TRADITIONAL BORSCHT RECIPE - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
OLD YALE HOTEL BORSCHT - DISCOVER GRAND FORKS
From discovergrandforks.ca
KELLY'S DOUKHOBOR BORSCHT - VEGAN 750ML – VALLEY DIRECT FOODS
From valleydirectfoods.com
KELLY DOUKHOBOR - BORSCHT – [STOKE] MARKET
From stokemarkets.com
DOUKHOBOR BORSHCH - PLAIN.RECIPES
From plain.recipes
PIN ON DO I HAVE TO FEED THEM EVERY NIGHT?
From pinterest.ca
RECIPE FOR DOUKHOBOR BORSCHT SOUP - FOOD NEWS
From foodnewsnews.com
INSTANT POT DOUKHOBOR BORSHCH | ANGEL | COPY ME THAT
From copymethat.com
HOW TO MAKE DELICIOUS DOUKHOBOR BORSCHT - MASTERCOOK
From mastercook.com
DOUKHOBOR WINTER BORSCH BEST RECIPES
From findrecipes.info
DOUKHOBOR BORSCHT – UPROOT FOOD STORE
From uprootfoodstore.ca
KELLY'S DOUKHOBOR SPINACH BORSCHT 750ML - VALLEY DIRECT FOODS
From valleydirectfoods.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
INSTANT POT BORSCHT - IFOODREAL.COM
From ifoodreal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love