Cabbage Borsch Food

CABBAGE BORSCHT MENNONITE SOUP

Steps:

• Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
• Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

CABBAGE BORSCHT

Steps:

• Put all ingredients in water, in large pot.
• Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
• Season well with salt and pepper.
• Let sit overnight in refrigerator,this improves the flavor.
• Remove bay leaf and then reheat.
• This freezes well.

BEET AND CABBAGE BORSCHT

Steps:

• Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.

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.

CABBAGE BORSCH

Steps:

• Place roast or steak in a big pot.
• Cover meat completely with water.
• Cover with lid and let come to a boil.
• After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
• Remove meat from pot and shred with fork.
• Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
• Season with salt and pepper, add lemon juice and sugar to taste.
• Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.

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.

RED CABBAGE BORSCHT

Steps:

• Drain beets and reserve liquid. Chop beets.
• In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
• Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.

RED CABBAGE BORSCHT

Steps:

• Drain the beets, saving the liquid. Cut the beets into strips.
• In a large saucepan, melt the butter & cook the onion until softened.
• Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
• Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
• Cover and simmer for about 30 minutes or until the cabbage is very soft.
• Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

FOR HOME CANNING: CABBAGE BORSCH

Steps:

• Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired.
• In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.
• Ladle hot soup into hot jars, leaving 1/2 head space.
• Adjust the lids.
• Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
• Makes 8 pints.

GERMAN CABBAGE BORSCHT

Steps:

• Cut all vegetables into bite size pieces.
• Cut sausage into ½ inch rounds.
• Chop cabbage into bite size pieces also.
• Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
• Cook for 15 to 20 minutes then add tomatoes and cream.
• Cook until the vegetables and sausage are tender.