For Home Canning Cabbage Borsch Food

CABBAGE BORSCHT SOUP (VEGAN)

Steps:

• Start by washing the lentils if used and soaking them till you prepare all the other veggies
• In a large soup pot (or Instant pot) sauté the onions and carrots until they are translucent.
• Add garlic
• After 1-2 minutes add tomato paste, bay leaf, and vegetable broth
• Now add the lentils, legumes if used, beets, cabbage, and potatoes
• Add water if needed to cover all the veggies.
• Cook for 30 minutes (Instant pot 10 minutes)
• Add the dill and seasoning

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

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.

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.

BORSCH

Steps:

• Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
• Bring to boil and then reduce to simmer and cook until tender.
• (SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
• Slip skins off with your hands.
• If you have a cuisinart, chop beets into tiny pieces.
• If no cuisinart, then you will have to chop the beets up by hand.
• Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
• If you want a thinner borscht use a little more of the beet water.
• Stir well.
• Serve with 1 tbsp. sour cream per individual serving.
• Add salt to your own taste. I don't use any salt. ENJOY!