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Topic: Borscht--how do you make it?

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Subject: Borscht--how do you make it?
Date Posted: 12/1/2009 6:50 PM ET
Member Since: 10/17/2006
Posts: 1,427
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I'd like to try making borscht, that beet soup that Russians, Ukrainians, and others make that is usually served cold, with sour cream.  I had some at an International Fair and surprised myself by liking it quite a lot.



Last Edited on: 12/1/09 6:51 PM ET - Total times edited: 1
Date Posted: 12/2/2009 9:24 PM ET
Member Since: 1/30/2009
Posts: 5,696
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I love, love, love borcht, but I've mostly eaten it hot.  I haven't made it in years - I'll try to dig up my recipe.

Date Posted: 12/2/2009 11:23 PM ET
Member Since: 4/4/2009
Posts: 9,461
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There are many variations. OUt of an old Time-Life series of cookbooks, I like this one:

4 medium tomatoes                                                                           1/2 tsp sugar
  4 tbsp butter                                                                                        1/4 cup red wine vinegar
   1 cup finely chopped onions                                                            2 qts beef stock, fresh or canned
 2 cloves garlic, chopped                                                                    1 lb potatoes, cut in 1 1/ 2 inch chunks
 1 lb/2 cups beets, can be in small chunks, can be coarsely chopped, can be anything in between
 1 lb cabbage, coarsely shredded                                                     1/2 celery root, finely chopped
1 lb brisket, or 1 lb ham or just about any combination. I use cheaper grade roast beef. In 1/2 to 1 inch chunks.                                                                      one parsnip or two carrots, coarsely grate                                       1/2 pint cour cream

Scald tomatoes for 30 sec; remove skins, chop coarsely and set aside. In a heavy casserole or 10-12 inch skillet melt the butter, mix in onions and garlic and cook 6.8 minutes, stirring almost all the time. Stir in beets, celery, parsnip, half the potatoes, sughar, vinegar, salt, about 1/3 of the stock. Bring to a boil, then simmer partially covered for 40 minutes. In a 6-8 qt casserolr or dutch oven, put in the rest of the beef stock, the potatoes, the cabbage. Cook until potatoes are tender, but not too soft. Add the rest of the stuff (tomatoes, meat, etc. Simmer for 15-20 minutes. Serve in bowls. Add a healthy dollop of sour cream. Without the sour cream it just isn't borshch.

Date Posted: 12/9/2009 3:27 PM ET
Member Since: 1/30/2009
Posts: 5,696
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I used to make mine veggie - for the life of me, I can't find my recipe. Argh!