Borscht
Scott got
this recipe from President Chudinov (a branch president) while on his mission
to Russia. It is delicious and uses so
many delicious vegetables. We base what
we grow in our garden from this recipe.
- Esther
1 Kilo Meat (Pork) (about 2 lbs)
3 T vegetable oil
2 medium carrots
1 medium beet (or two cans of beets)
1 medium onion
3 tomatoes
3-4 potatoes
1 medium sized cabbage
Salt
Sour Cream / Mayonnaise
Pepper
1) Fill large pot with cold water, and place inside chopped meat after rinsing it thoroughly. Add salt to taste (usually around 2 tablespoons or so). As it starts to boil, remove all foam from water so the broth is as clear as you can get it.
While the meat is boiling...
2)
- Slice the onion (not into rings, but short strips), dice the carrots and beets and cut the tomatoes into quarters. Place all ingredients in different containers for convenience.
- Get a large frying pan, add 3 Tbl. of vegetable oil. Saute the onions (just until they get a little brown). Then pour in the carrots. After a few minutes, put in the beets. Again, after a few minutes put in the tomatoes skin-side up. Put a cover on the pan, and after a few minutes the take the skins off the tomatoes. If you want, you can add a 2-3 tablespoons of tomato sauce in for more moisture. Cover for a few more minutes.
3) Place everything in the frying pan in the water with the meat (after the meat has been boiling for at least 1 hour). Bring to a boil, and then add the potatoes. While everything boils, cut the cabbage into thin strips about 3-4 inches long. Usually only about 2/3 of the cabbage is actually used - I only use the outer layers that look nice. Add the cabbage and let it all boil until the potatoes are done.
Add sour cream or mayonnaise and pepper to each serving to taste.
1 medium beet (or two cans of beets)
1 medium onion
3 tomatoes
3-4 potatoes
1 medium sized cabbage
Salt
Sour Cream / Mayonnaise
Pepper
1) Fill large pot with cold water, and place inside chopped meat after rinsing it thoroughly. Add salt to taste (usually around 2 tablespoons or so). As it starts to boil, remove all foam from water so the broth is as clear as you can get it.
While the meat is boiling...
2)
- Slice the onion (not into rings, but short strips), dice the carrots and beets and cut the tomatoes into quarters. Place all ingredients in different containers for convenience.
- Get a large frying pan, add 3 Tbl. of vegetable oil. Saute the onions (just until they get a little brown). Then pour in the carrots. After a few minutes, put in the beets. Again, after a few minutes put in the tomatoes skin-side up. Put a cover on the pan, and after a few minutes the take the skins off the tomatoes. If you want, you can add a 2-3 tablespoons of tomato sauce in for more moisture. Cover for a few more minutes.
3) Place everything in the frying pan in the water with the meat (after the meat has been boiling for at least 1 hour). Bring to a boil, and then add the potatoes. While everything boils, cut the cabbage into thin strips about 3-4 inches long. Usually only about 2/3 of the cabbage is actually used - I only use the outer layers that look nice. Add the cabbage and let it all boil until the potatoes are done.
Add sour cream or mayonnaise and pepper to each serving to taste.
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