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Archive for 'Vegetable'

Cabbage Borsht Recipe

Posted on 19. May, 2009 by admin.

“This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.” INGREDIENTS (Nutrition) * 3 pounds bone-in chicken pieces * 1 gallon water * 1 (10.75 ounce) can condensed tomato soup * 1 tablespoon salt * 1 large [...]

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Borscht with Meat Recipe

Posted on 19. May, 2009 by admin.

“I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don’t think that the carrots are necessary or add anything to the [...]

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Borscht I Recipe

Posted on 19. May, 2009 by admin.

“This is the best borscht I have ever eaten. Double the recipe, because it freezes well.” INGREDIENTS (Nutrition) * 6 cups water * 3/4 tablespoon salt * 1/2 cup finely chopped carrots * 1/4 cup chopped green bell pepper, divided * 1/2 stalk celery, chopped * 1 medium beet * 1/2 cup canned peeled and [...]