Russian Palaces Vegetable Borscht Recipes

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE

Steps:

• Peel and julienne raw beet to yield 4 cups.
• Peel and cube potatoes to yield 2-1/2 cups.
• Finely chop cabbage to yield 6 cups.
• Heat oil in a large skillet over medium-high heat.
• Add onion and saute until browned, about 5 to 7 minutes.
• Add beets and carrot. Saute, stirring constantly, for 10 minutes.
• Stir in tomato paste. Remove from heat and set aside.
• In a large stock pot, bring chicken stock to a boil over high heat.
• Add potato and cook for 3 minutes.
• Add cabbage and continue boiling for 5 minutes.
• Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
• Reduce heat to a simmer and cook for 15 minutes.
• Remove from heat. Stir in garlic and dill.
• Serve hot.

RUSSIAN BORSCHT

Steps:

• Cover the meat with the cold water in a large stock pot.
• Add the salt and bring slowly to the boiling point.
• Skim the top of the water and discard.
• Cover and simmer for 1 ½ hours.
• Remove meat and set aside to cool.
• Add the onions and beets to the stock pot.
• Cook for about 20 minutes.
• Add the potato, celery, and carrot.
• Continue cooking for about 15minutes.
• Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
• Add the cabbage and cook til tender.
• Be careful not to overcook.
• Stir in the tomato soup and garlic.
• Blend the flour with 3 TBS. of cold water.
• Add some of the soup liquid to the flour and stir till smooth.
• Add to the borscht.
• Add the beet kvas and season with salt and pepper.
• Bring to the boiling point.
• Flavor with dill weed.
• Serve with a dollop of sour cream.

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.

TRADITIONAL RUSSIAN BORSCHT

Steps:

• In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.