Borscht

Discussion in 'Food and nutrition' started by Gene Gordon, Oct 27, 2007.

  1. Gene Gordon

    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.

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