G
Gene Gordon
Guest
Borscht
This vegetarian version is based on a recipe from the Ukraine, where
Borscht is the traditional national soup. It is characterized by its
thickness and the deep red color of its main ingredient a beets.
Preparation time 40 minutes
Total cooking time 45 minutes
Serves 6
1 Tablespoon tomato paste
1 lb. fresh beets, cut into julienne strips
1 carrot, cut into julienne strips
2 small parsnips, cut into julienne strips
4 stocks celery, cut into julienne strips
1 onion, finely chopped
2 cloves garlic
4 A1/2 cups coarsely chopped green cabbage
6 ripe tomatoes, peeled, seeded and coarsely chopped
A1/2 cup finely chopped fresh parsley
A1/2 cup flour
A1/2 cup sour cream
Sugar, optional
Bring 3 quarts of water to a boil in a large saucepan and season with salt
and pepper. Add tomato paste, beets, carrots, parsnips and celery, stir
well and simmer for 15 minutes. Add the onion, garlic and shredded cabbage
and simmer for additional 15 minutes. Check the soup for seasoning. Add
the tomatoes, simmer for 5 minutes and stir in the parsley. Thicken soup
by mixing in flour and sour cream over low heat until well combined. Do
not allow boiling. Borscht should be slightly piquant, but not sweet a
add salt and sugar if necessary. This is best made a day in advance and
reheated just before serving.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
This vegetarian version is based on a recipe from the Ukraine, where
Borscht is the traditional national soup. It is characterized by its
thickness and the deep red color of its main ingredient a beets.
Preparation time 40 minutes
Total cooking time 45 minutes
Serves 6
1 Tablespoon tomato paste
1 lb. fresh beets, cut into julienne strips
1 carrot, cut into julienne strips
2 small parsnips, cut into julienne strips
4 stocks celery, cut into julienne strips
1 onion, finely chopped
2 cloves garlic
4 A1/2 cups coarsely chopped green cabbage
6 ripe tomatoes, peeled, seeded and coarsely chopped
A1/2 cup finely chopped fresh parsley
A1/2 cup flour
A1/2 cup sour cream
Sugar, optional
Bring 3 quarts of water to a boil in a large saucepan and season with salt
and pepper. Add tomato paste, beets, carrots, parsnips and celery, stir
well and simmer for 15 minutes. Add the onion, garlic and shredded cabbage
and simmer for additional 15 minutes. Check the soup for seasoning. Add
the tomatoes, simmer for 5 minutes and stir in the parsley. Thicken soup
by mixing in flour and sour cream over low heat until well combined. Do
not allow boiling. Borscht should be slightly piquant, but not sweet a
add salt and sugar if necessary. This is best made a day in advance and
reheated just before serving.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/