An Unusual Borscht Food

BORSCHT

Steps:

• In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
• Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
• Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
• Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.

BORSCH

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

UKRAINIAN BORSCHT

Steps:

• Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
• Add cabbage and butter, and cook uncovered for about 20 minutes.
• Season to taste.
• Stir in lemon juice.
• Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
• This is better the next day!

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY

Steps:

• Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
• Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
• Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
• In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
• Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
• Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
• Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
• Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
• Enjoy!

AN UNUSUAL BORSCHT

Steps:

• Preheat the oven to 400 degrees.
• Wash the beets. Remove the green tops. Cut the beets in half.
• Cut the squash in quarters and remove the seeds.
• Place the beets and squash cut side down on a baking sheet. Sprinkle vegetables with 1/4 cup water.
• Roast the vegetables for 1 1/2 hours or until very soft. Turn the vegetables halfway through cooking and add more water if necessary.
• Remove vegetables from the oven and let cool 10 minutes.
• Remove the squash pulp from the skin and puree it in a food processor or blender.
• Peel the beets, cut them into small pieces, and add them to the processor.
• I find when using the blender to puree this that I have to a small amount of water to each group of vegetables to keep it from jamming.
• Puree until smooth.
• Add the yogurt and puree again.
• Add 1/3 to 1/2 cup cold water and 1 teaspoon salt. Blend until smooth and creamy.
• This is excellent both hot and cold.
• Garnish with additional yogurt, or with beet greens that have been steamed and chopped.