The Market Fares Russian Borscht Recipes

RUSSIAN CABBAGE BORSCHT

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.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

THE MARKET FARE'S RUSSIAN BORSCHT

Steps:

• The day before serving:.
• In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
• Add tomato paste and sugar and simmer covered, 20 minutes.
• Discard bay leaf.
• Refrigerate.
• About 20 minutes before serving:
• Skim fat from soup surface.
• Over medium heat, heat soup to boiling.
• Add cabbage and cook till tender, about 15 minutes.
• Stir in vinegar.
• Remove from heat and ladle into bowls.
• Serve, garnished with a dollop of sour cream.

HOT BORSCHT FROM THE RUSSIAN TEA ROOM

Steps:

• Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.
• Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.
• Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.

RUSSIAN BORSCHT

Steps:

• Cover the meat with the cold water in a large stock pot.
• Add the salt and bring slowly to the boiling point.
• Skim the top of the water and discard.
• Cover and simmer for 1 ½ hours.
• Remove meat and set aside to cool.
• Add the onions and beets to the stock pot.
• Cook for about 20 minutes.
• Add the potato, celery, and carrot.
• Continue cooking for about 15minutes.
• Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
• Add the cabbage and cook til tender.
• Be careful not to overcook.
• Stir in the tomato soup and garlic.
• Blend the flour with 3 TBS. of cold water.
• Add some of the soup liquid to the flour and stir till smooth.
• Add to the borscht.
• Add the beet kvas and season with salt and pepper.
• Bring to the boiling point.
• Flavor with dill weed.
• Serve with a dollop of sour cream.