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Articles 1 to 12 of 14:
Cold Russian Borscht
Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a ... [... more]
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Ukrainian Red Borscht Soup
Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about ... [... more]
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Russian Cabbage Borscht
Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock. Add potatoes and beets to the skillet. Season with ... [... more]
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Borscht I - Allrecipes
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until ... [... more]
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Helga's Russian Borscht
Heat canola oil over medium-high heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. Pour in the beef broth, vinegar, and lemon ... [... more]
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Borscht II
In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato ... [... more]
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Chilled Orange Borscht
In a blender, puree beets, orange and lemon juices, and 1 cup yogurt. Add salt and pepper. Chill two hours or more. To serve, top with a dollop of reserved yogurt and the chives. To serve, top with a dollop of reserved yogurt and the chives. Its ... [... more]
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Borscht with Meat
Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets. Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch ... [... more]
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Easy Borscht
Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering ... [... more]
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Ukrainian Borscht
In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later. Peel ... [... more]
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Cabbage Borsht
Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones. In a large stock pot, heat 1 gallon of water with ... [... more]
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Rye Borscht
Place the rye berries and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 2 hours, or until tender. Place cannellini beans in a pot with enough water to cover, bring to a boil, and cook 5 minutes. Remove from ... [... more]
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