Old Amish Borscht 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.

THE BEST BORSCHT RECIPE

Steps:

• Preheat the pot over medium-high heat. Add a little bit of canola oil.
• Cut big, hard chunks of fat off beef, if any. Add beef and bones to the pot and seat for a couple of minutes.
• Add water to the pot and bring it to simmer.
• Add bay leaves, coriander, and whole peppercorns. Lower the heat to low.
• Loosely cover with a lid (so that there is a good amount of room for steam to escape) and cook for 2-4 hours.
• About half way through of cooking meat, add whole, unpeeled beets to the pot. Cook until done, take out and set aside.
• Strain off the stock and discard bones, bay leaves, coriander, and peppercorns. Set meat and beef aside.
• Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool.
• Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot.
• Add onions and carrots and saute until softened. Smash garlic, mince and add to the pot. Stir well.
• Add potatoes and mushrooms. Cook for a few minutes, stirring occasionally.
• Add cabbage, stir and cook until cabbage softens.
• Add tomato paste, sugar, salt, and black pepper. Stir well until tomato paste is evenly mixed.
• Break apart beef and add it to the pot. Stir and start adding stock. Add enough stock to completely cover the veggies. (You can add more if you want more broth.)
• Cook over medium heat for 25-30 minutes. Stir occasionally. Taste to make sure you have enough salt and pepper. Adjust to taste.
• Stir in dill weed.
• Peel beets and grate them into the soup on a large cheese grater. Stir and your soup is ready to eat!
• Garnish with some sour cream and fresh dill weed.

RUSSIAN 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!

OLD AMISH BORSCHT

Steps:

• Cut meat into 1.5-inch cubes.
• Place meat in large stock pot, pour in enough water to cover, cover pot with lid, and bring to the boil. Once boiling, reduce heat to simmer, lid on, until meat is tender, perhaps 45-60 minutes.
• While meat is cooking, chop vegetables and place into large mixing bowl(s). Note: beets can stain your hands and clothing, so be careful.
• When the meat is tender, remove bone and spoon off any grease or marrow with ladle.
• Add vegetables and spices.
• Add enough liquid (water or broth) to total 12 cups, including what you cooked the meat inches.
• Cover pot and bring to the boil. Once boiling, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are soft but not mushy.
• Adjust seasonings if necessary.
• Add a dollop of sour cream to each bowl when serving.

CLASSIC BORSCHT RECIPE

Steps:

• In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and let it simmer for about 20 minutes.
• In a large skillet, sauté the carrots, onions and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) and add them into the beef broth. Drain and rinse beans and add them to the pot. Cook the soup for 20 minutes.
• Drain and rinse beans and add them to the pot. Simmer for another 15 minutes.
• Add in the sliced potatoes to the pot and simmer them for another 15 minutes.
• After the potatoes are almost done cooking, add in the sliced cabbage to the pot. Next, add in the ground pepper, salt to taste, vinegar and ketchup. Let the borscht simmer for 10 more minutes.
• Serve the borscht with a dollop of sour cream or mayo. Enjoy!