Teds 50 Minute Vegetable Borscht Food

VEGETARIAN RED BORSCHT

Steps:

• Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
• When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
• Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
• Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
• Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
• To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

TED'S 50 MINUTE VEGETABLE BORSCHT

Steps:

• Bring water to boil in a large pot.
• Prepare all your vegetables.
• Use Food processor as a short cut.
• Clean& chop 2 onions keep them separate.
• Clean& Chop 2 stalks of celery, keep separate, chop leaves too.
• 8 Potatoes, peeled, 4 cut in half and 4 fine diced, keep separate.
• 2 carrots, finely chopped.
• 1 cabbage, chopped separated into 2 piles.
• 1 Green Pepper seeds& membrane removed, chopped.
• In a large frypan over low heat melt 1/4 lb butter.
• Saute 1 chopped onion, 1 stalk of chopped celery until the onion is light brown.
• Add 1 cup of tomato with some juice, simmer 10 minutes.
• Pour ingredients from the fry pan into the pot.
• Add to the pot the half cut potatoes carrots, second stalk of celery, celery leaves, 1/2 of the cabbage.
• Salt to taste.
• Simmer.
• Melt 1/4 lb butter in fry pan, saute remaining onion& other half of the cabbage apprx 10 minutes, add remaining tomatoes simmer 15 minutes.
• Pour contents from fry pan into pot, add the beet and green pepper Add diced potatoes.
• Remove the halved potatoes from the pot, mash with 1/4 lb butter, 1/2 pint of cream add pepper, mix well.
• Add mashed potatoes back to the pot stir and bring to a boil but do not boil.
• Light simmer for 5 minutes.
• Remove the beet when your Borscht is a lovely pink color, save it for another use.
• Serve in bowls sprinkle with chopped green onions and dill.

ROASTED BORSCHT

Steps:

• Preheat oven to 450 degrees. In a large glass roasting pan, combine shredded vegetables, oil, a teaspoon of salt and the pepper and mix well. Sprinkle ribs with the remaining teaspoon of salt and place them on top of the vegetables. Roast uncovered for 45 minutes, stirring the vegetables every 15 minutes.
• Place the roasted ingredients in a large pot and add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, escarole and 8 cups of boiling water. Put the pot, covered, in the oven, reduce heat to 350 degrees and bake 1 hour.
• Remove soup from the oven. Remove the beef and set aside. Skim the fat from the soup and return the pot to the oven for another hour. Separate the meat from the bones, discard the fat and gristle, and chop the meat into 1/2-inch pieces. Return the meat to the pot.
• Place the bread on a baking sheet and dry it in the oven for 5 minutes. Add the bread to the soup for the last 20 minutes of cooking. Season the soup to taste with more salt and pepper. Serve garnished with nondairy sour cream if desired.

CHICKEN AND VEGETABLE BORSCHT

Steps:

• Heat oil in a large pot over medium heat.
• Add garlic and onions and cook until soft, about 10 minutes.
• Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
• Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
• Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.

EXCITING VEGETABLE BORSCHT

Steps:

• In a large frying pan, add Kraft Catalina dressing, diced beets, diced carrots, chopped onion, chopped rutabaga, cover and cook on medium-high heat until vegetables are barely tender, about 10 to 12 minutes, stirring occasionally.
• Transfer cooked vegetables to a large cooking saucepan.
• Add beef consomee', water, crushed tomatoes, cubed potatoes, caraway seed, red and green thinly sliced cabbage, chopped celery, cauliflower florets, black pepper, cover and cook until potatoes are tender, about 10 minutes; stir occasionally.
• Add soy sauce and dill weed and simmer for 3 minutes.
• Adjust seasonings to taste.
• Serve hot with dollops of sour cream or yogurt if desired.