Germanrussian Borscht Recipes

GERMAN BORSCHT

Steps:

• In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
• Boil until the ham hocks fall off the bones
• If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
• Remove the soup bones if desired.
• Return the pot to the stove and heat it to medium heat.
• Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
• Put in the potato chunks and boil additional 20 minutes.
• Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.

RUSSIAN CABBAGE BORSCHT

Steps:

• 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.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

RUSSIAN BORSCHT SOUP

Steps:

• In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

GERMAN/RUSSIAN BORSCHT

Steps:

• Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
• For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
• Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
• If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
• Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
• Add beet leaves, cook 5 minutes.
• Add cream, turn heat off. Salt and pepper to taste. Enjoy!