Quick Borscht Food

EASY HOMEMADE BORSCHT RECIPE

Steps:

• Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
• Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
• Chop the potato into a small (¼ inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
• Roughly chop the carrot matchsticks. Add them to the pot. Stir and cover.
• Chop the onion. Add it to the pot. Stir and cover.
• When the broth is done heating, add it to the pot along with the salt and pepper.
• Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
• While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes.
• While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.
• Put a colander over a bowl and pour in the cans of beets. You need the liquid so do not discard it.
• Put the drained beets into a food processor and process until they're in small pieces.
• When the potatoes in the pot are tender add the vinegar, the beets, and the beet liquid and the heated peas and beans. Heat on high until simmering.
• Stir in the remaining dill. Taste and add more vinegar and black pepper as needed.
• Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.

QUICK BORSCHT

Steps:

• Heat oil in a large pot then add the butter.
• When butter stops sizzling, add the onion, carrots and celery to the pot and sweat them for 3-5 minutes; then add garlic, apple, potatoes and coleslaw mix. Stir to combine and let saute for another 2-5 minutes.
• Add tomato paste and paprika to the vegetables, and cook for a couple minutes, stirring occasionally.
• Add beets, bay leaves, beef broth vegetable stock cube and water. Bring to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until vegetables are tender. Stir in the sugar and lemon juice, and adjust the salt and pepper to taste.

QUICK AND EASY BORSCHT

Steps:

• In a soup pot, mix together all ingredients except sour cream and dill sprigs.
• Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
• Serve garnished with sour cream and dill sprigs.

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.

QUICK BEET BORSCHT

Steps:

• Dilute the broth using the juice from the red beets instead of water.
• Put aside the beets for other uses.
• Add 1 cup water.
• Cook the borscht for 5 minutes.
• Season.
• Add wine.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.