Czech Borsc Recipes

BORSCHT

Steps:

• In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
• Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
• Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
• Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.

BORSCHT

Steps:

• Put the rinsed pork ribs into a large pot and cover with water. Bring to a boil over a medium-high heat, then remove the foam and rinse the ribs again.
• Add more (cold) water, salt, and bay leaves. Bring to a boil once again; keep it at light boil till the meat starts falling off the bone (approx. 1 hour).
• Peel all the veggies, grate the carrots and beetroots, shred the cabbage, chop the onions, and cube the potatoes.
• Keep them in cold water until you use them. Rinse and strain the canned beans.
• Sauté the chopped onions in sunflower oil until yellow, then add the tomato paste and grated carrots and continue for 5-6 minutes.
• Continue for another minute or two if the carrots have not softened.
• Once the pork ribs are ready, add the grated beetroots and cubed potatoes to the same pot.
• Bring the heat to medium and bring the water to a boil.
• Cook for another 10-12 minutes.
• Then, add the shredded cabbage, sautéed carrots, and onions to the pot.
• Cook until the potatoes can be pierced easily with a fork (approx. 7-10 minutes).
• Add the beans, black pepper, sugar, and vinegar. Cook for another 2-4 minutes.
• Turn the heat off and leave to stand covered with a lid for half an hour.
• Serve with a dollop of sour cream, finely chopped parsley, and dill.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• 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 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

SIMPLE CHEESECAKE

Steps:

• Mix cream cheese, sugar, sour cream and eggs.
• Pour into pie shell.
• Bake at 350°F for 25 minutes or till a 3 inch circle in center jiggles.
• Cool 3 hours or overnight.
• Serve with desired topping. Lemon Jello is especially pretty.

CZECH BORSC

Steps:

• Cut meat into small cubes.
• Cut up fat salt pork and bacon and fry with onions until they are golden.
• Add paprika and meat and fry, turning over constantly, for about 10 minutes.
• Pour in beef stock and simmer gently for 30 minutes.
• Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done (about 30-45 min).
• Add ketchup.
• Whip the cream, season with salt and float on top of each serving.