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COLLECTION: Borscht
BORSCHTSCH UKRAINSKY
====================
Ingredients:
-
5
3
2
2
-----------
00g
00g
00g
00g
beef, cut in pieces
beet roots
white cabbage
carrots and onions (I'm not sure if it is meant that you should
take 200g each or 200g of everything together. Just try it...)
tomatoes, or 2 tblsp tomato puree
1
1
1
1
00g
tblsp vinegar
-2 tblsp butter or lard
bay leaf
parsley
sugar, salt and pepper to taste
sour cream
Instructions:
-------------
Cook beef in bouillon. (The exact amount wasn't mentioned in the
original recipe. I assume it should be 'enough'...)
Cut beet roots, carrots, parsley and onions in strips and put them into
another large pan. Add tomatoes or tomato puree, vinegar, sugar and a
little bit beef broth with lard (or 1-2 tablespoons butter). Cover with
lid and cook for a while. Stir the vegetables from time to time. If
necessary add some more broth or water.
After 15-20 minutes add finely cut white cabbage to the veggies, stir
everything together and cook 20 more minutes. Then cover everything
with the beef bouillon and add the cooked meat. Season with pepper,
salt and a bay leaf. Add some more vinegar to taste and cook until the
vegetables are done.
Serve with a spoonful of sour cream on each bowl of soup.
Variations:
-----------
You can add cut potatoes 5-10 minutes before the Borscht is finished.
Furthermore you might add cooked bacon or sausages.
Note:
-----
This was a real translation stunt for me, as I translated this recipe
directly from Russian into English. I hope I did not make too many
mistakes...
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (2 of 6) [12/17/1999 12:03:09 PM]
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