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

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

2 tb Butter
1 1/2 c Onion; chopped
1 1/2 c Potato; thinly sliced
1 c Beets; thinly sliced
1 lg Carrot; sliced
1 Stalk celery; chopped
3 c Cabbage; chopped
1 ts (scant) caraway seeds
1 tb Raisins; (optional)
4 c Stock or water
2 ts Salt
Black pepper
1/4 ts Dill
1 tb + 1 ts cider vinegar
1 tb + 1 ts honey
1 c Tomato puree

MMMMM--------------------------TOPPING-------------------------------
Sour cream
Dill
Chopped tomato

Takes 1 hour to prepare.

Place potatoes, beets, and water in a saucepan, and cook until
everything is tender. Reserve the water.

Begin cooking the onions in the butter in a large kettle. Add caraway
seeds and salt. Cook until onion is translucent, then add celery,
carrots, and cabbage. Add water from beets and potatoes and cook,
covered until all the vegetales are tender. Add potatoes, beets, and
all remaining ingredients.

Cover and simmer slowly for at least 30 minutes. Taste to correct
seasonings.

Serve topped with sour cream, extra dill, and chopped, fresh tomatoes.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

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

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

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

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... Salad? Why are you serving me a pile of compost?
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Re: Russian Cabbage Borscht
By: Dave Drum to Ben Collver on Sun Mar 12 2023 06:22:00

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.

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

Title: Borscht
Source: Irene Verigin, Doukhobor Cookbook

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

Thanks for the education, i did not know that borscht originated in the Ukraine. Some of the best i've had was at a Rainbow Family picnic potluck. The cook brought a crockpot of borscht and a thermos of cream. She instructed us to add some cream into our bowl of borscht.

"vegedairyian", i like that :-)

I'll save this recipe for later, thanks!

-Ben
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Thanks for the education, i did not know that borscht originated in the

kraine

If I remember my history and geography correctly, the original Rus kingdown
was the Kiev Rus, which would make it the origin of many things Russian.

Mike

* SLMR 2.1a * "You've stolen my soul!" - Granpa Simpson
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Ben Collver wrote to Dave Drum <=-

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.

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

Title: Borscht
Source: Irene Verigin, Doukhobor Cookbook

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

Thanks for the education, i did not know that borscht originated in the Ukraine. Some of the best i've had was at a Rainbow Family picnic potluck. The cook brought a crockpot of borscht and a thermos of
cream. She instructed us to add some cream into our bowl of borscht.

Kievan Rus', also known as Kyivan Rus', was a state and later an amalgam
of principalities in Eastern and Northern Europe from the late 9th to
the mid-13th century. Encompassing a variety of polities and peoples, including East Slavic, Norse, and Finnic, it was ruled by the Rurik
dynasty, founded by the Varangian prince Rurik. The modern nations of
Belarus, Russia, and Ukraine all claim Kievan Rus' as their cultural
ancestor, with Belarus and Russia deriving their names from it. At its greatest extent in the mid-11th century, Kievan Rus' stretched from the
White Sea in the north to the Black Sea in the south and from the
headwaters of the Vistula in the west to the Taman Peninsula in the
east, uniting the East Slavic tribes. (cribbed from the Wiki)

"vegedairyian", i like that :-)

Thanks, I made that up on the fly (altho, I may not be the only one).
It's easier than "lacto-ovo vegetarian". Bv)=

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

Title: Gryby w/Smetanye *
Categories: Mushrooms, Dairy, Vegetables
Yield: 4 Servings

6 tb Butter or margarine
1 lg Onion; chopped
2 tb A-P flour
2 tb Milk
1 1/2 c Sour cream
1 1/4 lb Mushrooms; sliced
3/4 ts Salt
1/4 ts Pepper
1/2 ts Paprika

* Mushrooms w/sour cream

Melt butter in a large skillet & saute onion till
golden. Sprinkle with flour, add milk & 3/4 c sour cream
while stirring. Bring just to a simmer, add sliced
mushrooms, salt, pepper & paprika. Simmer covered for 5
mins. stirring occasionally.

Stir in remaining sour cream, heat thoroughly while
stirring constantly, & serve.

Source: Dr. Donald Houston's collection

ORIGIN: Svetlana Boskovskaya, Zhitomir-Ukraine, circa 1996

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

Uncle Dirty Dave's Archives

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... I just broke my own reord for consecutive days lived.
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Hello Mike,

Thanks for the education, i did not know that borscht originated in the
Ukraine

If I remember my history and geography correctly, the original> Rus kingdown
was the Kiev Rus, which would make it the origin of many things Russian.

The city of Kyiv (not Kiev) is the capital of Ukraine (not the
Ukraine). Ukraine is a country (a sovereign state), and is not any
part of Russia. Do keep up.

For Life,
Lee

--
Because not everyone likes licorice

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