Saturday, June 7, 2008

....Russian Tomato Cabbage Borscht...

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Hearty Russian Tomato Cabbage Borscht

DSC00157 In a large soup pot brown a beef soup bone in a little light oil. If making a lighter version omit this step but add tbsp oil in pot. Add either a large whole or chopped onion.

DSC00152Place two or three bay leaves, fresh dill (the more the better), ten black peppercorns, and either crushed chili peppers (or preferably two whole dried red peppers) in a cheesecloth and tie. Pour ten cups of water into soup pot. Drop cheesecloth with spices into pot. Bring to boil and then simmer for at least three hours. This would be a good time to start your buns that Lovella has posted.

DSC00163 Chop one small cabbage into slivers similar to coleslaw. You may add potatoes and carrots but it will result in a 'sweeter' borscht.

Remove cheesecloth and spices (and beef bone if used).

DSC00170 Add vegetables.

Cook until tender. Add 1 large can chopped tomatoes or fresh tomatoes.

DSC00171

Add two cans of tomato soup. If not using a soup bone or for low-fat version you would need to add either beef broth for flavour or I use low sodium chicken broth - 2 cans should do it.

DSC00173Simmer as long as you can for full flavour. Add salt and/or a wee bit of white vinegar to taste. Serve with Lovella's Zwieback buns and fresh sour cream as a topping.

10 comments:

  1. Trish, your little history lesson was wonderful. ...Thank you for posting your family history.

    Now .. your borscht looks great. I'm always so exicted to try another persons borscht recipe and I'll try yours this week too.

    I'm so glad you joined in our cookbook blog. It will be so fun working on this together and becoming friends in the meantime. . .

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  2. trish.........borscht is definately a family stapple in our culinary experience...it looks really delish. thankyou for posting the great history lesson.

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  3. Thanks Lovella and Charlotte. My goodness...I have NEVER made borscht so late in the day but this posting and picture taking! Ha...it was fun but time consuming. I will have to become as adept at this as Lovella. And Charlotte...good to have you on board. I hope to get to know you as well as dear Betty r. Grin. Now, those Maple Twists...sigh. They look beyond my capability but Betty assures me I can master those...let us see...maybe a day in the future when I have tons of time? I am sure for you it is a 'piece of cake'.

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  4. Thanks for sharing your family borscht recipe. Borscht is one of those things I've never used a recipe for...just cook by heart. I do add carrots and potatoes to mine...but the basics are the same. Hmmm...I wish I had a batch of borscht ready to serve!

    And it's nice to have some family history included in our ethnic cookbook, Trish.

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  5. What an interesting history lesson to go with your recipe Trish..you come from 'good Mennonite stock' as the saying goes.
    I will try this recipe for sure..it looks scrumtious! And you say you can't cook?? Tsk tsk..

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  6. I will have a hard time posting favorite recipes as most of mine I just 'cook by heart', will have to do some measuring..

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  7. Betty...most good cooks DO just cook by heart. This is something even this unscientific cook does ...however, baking? Wow...that is too much a science to not have minimum instructions. Grin! Waiting for those posts!

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  8. I love the way you add your great pictures to the recipe!
    I don't make Borscht that often any more, but when we come home from a long holiday and have eaten out lots, that's all I feel like having. It's one of those "comfort" foods for me, I guess. My mom usually made a big pot on Sat and was always ready for Sunday lunch company.

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  9. Thank you for this recipe! It certainly brought back fond memories of growing up in a small german mennonite town in southern Manitoba. I used to love cooking this way and one of my fav soups I loved to make was farmer sausage soup. But because I now live in the U.S. I can no longer get this sausage and have to substitute it with Polska Kielbasa. It's just not the same as the Winkler Farmer Sausage I used to buy. Do they even make this any more there?

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  10. well,.. I keep trying and losing the POST!
    Trish.. just wanted to tell you that I am delighted to see how you presented your pictures as you showed the method of Borscht prep.
    I had mentioned in a previous attempt to blog,.. about attending a Book Club at the U of A (Pheonix) and meeting the Mennonite author of a wonderul book" Rolling Down Black Stockings"
    The Mennonite lady had baked some old fashioned cookies to serve to us. I had contacted her through the Website when I was searching for a certain Mennonite cookie recipe,.. so this is an excellent source of info. So glad to have found your recipe.. and the lovely way you introduced it by the family history to other bloggers.
    Auntie Mikki (Schulz) Engelman

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