Borsch Recipes

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BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Categories     European

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23



Borsch (((Authentic Ukrainian Classic Borsch))) image

Steps:

  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  • Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  • Cook until soft, about 4 minutes.
  • Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  • Add the red wine vinegar and stir to deglaze the pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil.
  • Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.

1 1/2 lbs red beets (green tops removed)
1 lb lean beef chuck (cut into bite-size pieces)
1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
1 cup yellow onion (chopped)
1 carrot (peeled & grated)
2 teaspoons dried oregano
1 teaspoon celery salt or 1 teaspoon seeds
2 teaspoons dill seeds
1 tablespoon minced garlic
2 bay leaves
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons tomato paste
2 quarts water or 2 quarts beef broth
1 tablespoon vegetable oil
1 large potato (peeled & diced)
6 cups green cabbage (shredded)
3 tablespoons fresh flat-leaf parsley (chopped)
sugar
1 cup real sour cream
1/2 cup fresh dill (chopped)
russian black bread

UKRAINIAN RED BORSCHT SOUP

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 10

Number Of Ingredients 15



Ukrainian Red Borscht Soup image

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.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

BORSCH

Make and share this Borsch recipe from Food.com.

Provided by Ed Paulhus

Categories     Very Low Carbs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5



Borsch image

Steps:

  • Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
  • Bring to boil and then reduce to simmer and cook until tender.
  • (SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
  • Slip skins off with your hands.
  • If you have a cuisinart, chop beets into tiny pieces.
  • If no cuisinart, then you will have to chop the beets up by hand.
  • Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
  • If you want a thinner borscht use a little more of the beet water.
  • Stir well.
  • Serve with 1 tbsp. sour cream per individual serving.
  • Add salt to your own taste. I don't use any salt. ENJOY!

Nutrition Facts : Calories 48, Fat 0.3, SaturatedFat 0.1, Sodium 168.7, Carbohydrate 10.8, Fiber 1.8, Sugar 8, Protein 1.7

6 -8 beets
8 cups water
1 teaspoon fresh dill
1 (10 3/4 ounce) can Campbell's Tomato Zest soup
sour cream

RUSSIAN BORSH/BORSCH

I have a friend in Russia, and she did me the honor of giving me a copy of a true Russian borsh recipe (I am guessing thou that each recipe might be a little different). This is so good! I hope you enjoy!

Provided by Cajunmommy

Categories     Stocks

Time 3h30m

Yield 5-8 serving(s)

Number Of Ingredients 6



Russian Borsh/Borsch image

Steps:

  • Cook meat for 2 hours in *water* or until meat is very tender -reserve liquid (*add water if needed along the way)
  • Get meat out of pot and shred-set aside.
  • Sauté onion, carrots in small skillet-set aside with meat.
  • Boil beets in meat broth/water until soft.
  • Take beets out and shred.
  • Cut up raw potatoes and raw cabbage.
  • Put all-(the sautéed mixture--beets, meat, raw ingredients)--together in broth/water.
  • Boil until potatoes are done (about 30 minutes).
  • Add spices according to taste.
  • SERVE WITH SOUR CREAM!

Nutrition Facts : Calories 417.2, Fat 17, SaturatedFat 6.8, Cholesterol 77.1, Sodium 137.4, Carbohydrate 44.3, Fiber 9.3, Sugar 13.3, Protein 23.9

1 lb beef tenderloin steak
3 carrots (chopped)
3 onions (chopped)
2 big beets
3 medium potatoes
1 small head of cabbage

UKRAINIAN CLASSIC BORSCH

For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.

Provided by Olha7397

Categories     Vegetable

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 25



Ukrainian Classic Borsch image

Steps:

  • FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
  • Add the remaining stock ingredients and reduce the heat to low.
  • Simmer, partially covered, until the meat is tender, at least 45 minutes.
  • When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
  • Strain the stock through a fine sieve into a clean large pot and discard all the solids.
  • Preheat the oven to 375°F.
  • Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
  • Bake the beets until tender, 1 1/4 hours.
  • Do this while the stock is cooking.
  • FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
  • Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
  • Season to taste with sugar, pepper, and additional lemon juice and salt.
  • Simmer for 15 more minutes.
  • Cut the beef into bite-size pieces and scrape all the meat off the bones.
  • Add meat to the soup.
  • Simmer for 15 more minutes.
  • Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
  • Let stand at least 15 minutes before serving.
  • Serve with sour cream.
  • Serves 12 to 14.

1 1/2 lbs short rib of beef
1 lb pork ribs
2 beef bones with marrow
3 quarts water
1 carrot, peeled
2 medium parsnips, peeled
1 stalk celery & leaves
salt
1 bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag)
2 large beets, baked (about 1 1/4 pounds)
4 medium boiling potatoes, peeled and cut into large pieces
1 lb fresh ripe plum tomatoes, peeled and chopped or 1 (16 ounce) can plum tomatoes, drained and chopped
salt, to taste
1 large onion, chopped
1 large carrot, peeled and cut into julienne
1 large green bell pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 cup fresh lemon juice, more to taste
3 tablespoons tomato paste
2 teaspoons sugar, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
sour cream

BORSCHT

Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 main course servings

Number Of Ingredients 17



Borscht image

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.

4 fresh beets (about 1 1/2 pounds, without stems and greens), un-peeled
1/4 cup plus 3 tablespoons red wine vinegar, plus more for passing at the table
2 tablespoons plus 2 teaspoons kosher salt
3 tablespoons unsalted butter
2 stalks celery, halved lengthwise and thinly sliced crosswise
2 leeks (white part only), halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1/4 teaspoon caraway seeds
1/4 head Savoy cabbage (about 8 ounces), cored, cut into 1-inch wedges, and shredded
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
One 16-ounce can whole, peeled tomatoes (with liquid), roughly chopped
9 cups beef broth
Freshly ground black pepper
1/4 to 1/3 cup sour cream
2 tablespoons chopped fresh dill

BORSCHT

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings (about 1 1/4 cups per serving)

Number Of Ingredients 13



Borscht image

Steps:

  • Preheat oven to 450 degrees F.
  • Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them¿the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick.
  • Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
  • Ladle Borscht into bowls and garnish with dill.

Nutrition Facts : Calories 128 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams

1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
1 small red onion, peeled and cut into eighths (about 4 ounces)
2 medium carrots, halved crosswise (about 5 ounces)
1 rib celery, halved crosswise
1 clove garlic, smashed and peeled
1 tablespoon olive oil
2 teaspoons kosher salt
1 sprig rosemary
3 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1/2 cup light buttermilk
2 dashes Worcestershire sauce (less than 1/4 teaspoon)
1 1/2 tablespoons chopped fresh dill

UKRAINIAN BORSCHT

This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!

Provided by Chef PotPie

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9



Ukrainian Borscht image

Steps:

  • Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
  • Add cabbage and butter, and cook uncovered for about 20 minutes.
  • Season to taste.
  • Stir in lemon juice.
  • Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
  • This is better the next day!

Nutrition Facts : Calories 61.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 3.8, Sodium 614.1, Carbohydrate 8.8, Fiber 2.1, Sugar 5.6, Protein 3

2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
salt and pepper, to taste (I use Johnny's)
1 tablespoon fresh lemon juice
sour cream, for doppling

RUSSIAN BORSCHT

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17



Russian Borscht image

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.

Nutrition Facts :

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

BORSCH

Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread

Provided by Olia Hercules

Categories     Soup

Time 2h20m

Number Of Ingredients 16



Borsch image

Steps:

  • To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
  • Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
  • Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
  • Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium

1kg fatty beef shin, (left in large chunks)
1 onion, peeled and left whole
1 bay leaf
2.2kg potatoes, peeled and chopped
2 tbsp sunflower oil
1 onion, finely diced
1 carrot, roughly grated
200g beetroot, peeled and chopped into matchsticks
1 red pepper, chopped (optional)
½ x 400g can chopped tomatoes
6 prunes, pitted (we used French Agen prunes)
½ white cabbage, shredded
400g can red kidney beans, drained and rinsed
100ml soured cream or crème fraîche, to serve
½ bunch dill, chopped
crusty bread, to serve

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From theguardian.com


RED BORSCH – UKRAINIAN FOOD RECIPES
Put ground onion and carrot to the preheated pan with oil. Cook the mixture on medium heat for 3-5 min., stirring occasionally. Do the same with beet – cut into smaller pieces and grind. Add the ground beet to the onion-carrot mixture, mix all together, continue to cook on medium heat for next few minutes.
From ukrainianfoodrecipes.com


BORSCHT RECIPE - BBC FOOD
Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers' simple version inspired by their travels around the Baltic sea. By The Hairy Bikers …
From bbc.co.uk


BORSCHT HEALTH BENEFITS – IS BORSCHT HEALTHY AND NUTRITIOUS?
This dietary nitrate is the reason that borscht is likely an excellent food for reducing your blood pressure. The study demonstrated that individuals with high blood pressure experienced a drop of 10 mm Hg of their blood pressure after they drank 8-ounces of beetroot juice. The individuals that were tested started experiencing the benefits of drinking beetroot …
From adamkempfitness.com


MENU – BORSCH MOBILE
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From borschmobile.com


HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
3 Start on the base. Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, …
From theguardian.com


A CULTURAL HISTORY OF BORSCHT - BABBEL MAGAZINE
In its most essential form, borscht is a sour vegetable soup that bears some quintessential semblance of Russia and Ukraine. More often than not, it contains a variant of beets or beetroot, which often gives it a striking red or magenta color. That’s the version of borscht you’re probably imagining in your mind if you’re not from Eastern Europe.
From babbel.com


BORSCHT RECIPES | FOOD & WINE
Chunky Borscht. Go to Recipe. Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup …
From foodandwine.com


BEST BORSCHT RECIPES | FOOD NETWORK CANADA
Ingredients 1 bay leaf 1 tsp black peppercorns ⅒ tsp mustard seeds 3 sprig parsley 3 sprig thyme 2 cloves garlic 3 Tbsp olive oil 1 medium russet potato (¾ pound), peeled, chopped 2 ½ cup chopped red cabbage (about ¼ small head) 1 large onion, chopped 8 cup (or more) vegetable or chicken stock 6 2-inch-diameter beets, peeled and chopped 1
From foodnetwork.ca


A UKRAINIAN CHEF'S BORSCH IS AN ACT OF RESISTANCE : NPR
KAKISSIS: The borsch in an ancient-looking ceramic bowl, and, yes, the sour cream is to the side in a hollowed-out beet. Klopotenko chimes in with more menu items. Klopotenko chimes in with more ...
From npr.org


BORSCH RECIPE : SBS FOOD
Ingredients 1 rack (about 700 g) American-style pork ribs (see Note), cut in half lengthwise 2 onions, 1 halved, 1 finely chopped 2 bay leaves 1 tbsp black peppercorns 4 large beetroot, trimmed 2 tbsp white vinegar 100 g salo or bacon fat, chopped 3 carrots, cut into julienne 2 celery stalks, finely chopped
From sbs.com.au


BORSCHT | KOSHER AND JEWISH RECIPES
Place the beets, water, salt, onions and garlic in a large pot. Bring to a boil, then cook on low heat for 1 hour. Add the lemon and sugar and cook for another 10 minutes. Remove from heat. At this point if you want to add the egg, do so gradually but stirring constantly. Keep stirring to prevent the egg from curdling.
From thejewishkitchen.com


HOW DOES RUSSIAN BORSCH DIFFER FROM UKRAINIAN? - RUSSIA BEYOND
Borş – a Romanian and Moldovan national dish. Red Zenith (CC BY-SA 3.0) In Poland, people eat so-called “white borsch” based on sourdough made from rye flour, with boiled egg and sausage instead of...
From rbth.com


BEEF BORSCHT SOUP - Борщ - PETER'S FOOD ADVENTURES
Place 14-16 cups prepared beef broth in a large stock pot and bring to a boil. Turn down the temperature to a simmer. Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes. Add the shredded cabbage and fried onions to the soup. Stir and simmer for about 5 minutes.
From petersfoodadventures.com


BORSCH – UKRAINIAN FOOD RECIPES
I have attempted to share safe cooking, baking and preserving methods. However, I make no promises. You alone are responsible for for the results of your efforts. Always follow current USDA safety recommendations. Check with your doctor for any health issues, food allergies etc. Read Full Disclaimer Here
From ukrainianfoodrecipes.com


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