Subj : Russian Cabbage Borscht
To   : Ben Collver
From : Dave Drum
Date : Sun Mar 12 2023 06:22:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Russian Cabbage Borscht
 BC>  Categories: Soups, Russian, Vegetarian
 BC>       Yield: 4 Servings

 BC>   Recipe by Moosewood Cookbook

Someone ought to tell the Moosewood folks that borsch/borscht is really
Ukranian Here's a recipe from Ruscuisine.com. I wish Olga was still doing
the e-mail newletter. But, I'm glad the web site is still up and running.

From the preamble to the recipe on the web site- "From the first sight, 
looks like simple mix of beets and cabbage, but in reality borscht was 
a "face" of Soviet cuisine. Borscht recipe came from Ukraine but nowadays 
every nation would argue about that. There are so many versions of borscht 
- with mushrooms, with fish, with pickles etc."

This one had a hefty amount of cabbage as well. And only one beet.And
it's "vegedairyian".

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Borscht
 Categories: Vegetables, Potatoes, Greens, Herbs, Dairy
      Yield: 6 servings

   3 1/2 c  Canned tomatoes
       6 md Potatoes; cut in half
       1 lg Carrot; cut fine
       1 sm Ppeeled beet
            Salt
       1 sm Onion; chopped
            Butter
       4 c  Shredded cabbage
     3/4 c  Sweet cream
     1/2 c  Fresh green bell pepper;
            - chopped
       2 tb Fresh dill
            +=OR=+
       2 ts Dried dill
       1    Rib celery; chopped fine
   2 1/2 qt Water
   1 1/2 c  Diced potatoes
            Black pepper

  Put water to boil in large kettle. Add canned 1/2 cup
  tomatoes. When water is boiling drop in halved potatoes,
  chopped carrot and the beet. 

  While this is cooking add 3 tbs butter in frying pan.
  When melted add chopped onion, cook tender but do not
  brown. Add 3 cups canned tomatoes and let simmer with
  onion and butter until a thick sauce. Set to back of
  stove. 

  Into a separate frying pan put 2-3 tbs. butter to melt.
  Add 2 ccups shredded cabbage and fry. Cook tender but do
  not brown. Shred another 2 cups of cabbage to add later
  to the borstch. 

  When potatoes are tender remove them to a bowl. Add 2 tb
  butter, mash well, then add sweet cream, mix well and
  set aside. 

  Add 1 1/2 cups diced potatoes to the stock and the
  remainder of the shredded cabbage. When diced potatoes
  are tender, add the onion-tomato sauce, then add the
  cooked cabbage, and the potato-cream mixture. Add 3 tbs.
  butter to the borsch. Stir well. Add fresh chopped fine
  green bell pepper. 

  Add fresh or dried dill. The more dill the better the
  flavor. Remove beet, one hour later after borsch is
  ready.

  Borsch is ready to serve. Serve hot. Serve with chopped
  garlic in your soup bowl and a fresh piece of bread and
  butter... Yummy, enjoy...

  Source: Irene Verigin, Doukhobor Cookbook

  RECIPE FROM: http://www.ruscuisine.com

  Uncle Dirty Dave's Archives

MMMMM

.... Salad? Why are you serving me a pile of compost?
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