Doukhobor Borshch Recipes

Steps:

• In a large (8 quart) stock pot, add water and bring to boil.
• Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
• Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
• Meanwhile, begin to prepare all vegetables.
• When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
• Add 3 tablespoons butter to potatoes, mash well.
• Stir in whipping cream, mixing well to incorporate; set aside.
• In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
• Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
• The sauce will be thickened.
• Cover, reduce heat to keep warm.
• In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
• Remove from heat and set aside.
• To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
• Cover and cook for 10 minutes.
• Add cauliflower and celery and continue to boil gently until potatoes are just tender.
• Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
• Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
• Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
• Return to boil and cook for 3 more minutes.
• Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
• Remove beets and discard or eat them separately.
• The beets are for coloring only.
• Adjust seasonings to taste.
• If borscht is too sweet to your liking, stir in some additional lemon juice.
• If desired, serve with a sprinkle of cayenne pepper.
• Refrigerate any unused portions.
• Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

Steps:

• 1. Have the water boiling in a 20 quart canner, add salt and whole beets with a few cuts in them. Add halved potatoes, chopped carrots and 2 cups of the chopped onion.
• 2. In a large pot, put 1/4 lb. butter, stewed tomatoes, 1 cup of the chopped onion, grated beet, 1 cup of grated carrot, 1/4 cup of the celery and 1 cup of chopped green pepper. Simmer over low heat until thick.
• 3. Put 1/4 lb. of butter in a frying pan with the remaining 2 c. of onion and 1 c. of crated carrots. Saute until tender.
• 4. In a separate frying pan, put 1/4 lb. butter, 8 cups of shredded cabbage, 2 c. green pepper and a pinch of dill. Salute for 10 minutes.
• 5. When the halved potatoes become tender in the canner, remove them and mash adding the last 1/4 lb. of butter, 2 1/2 cups of cream and 4 cups of the tomato mixture from Step 2. Mash this mixture well.
• 6. Add the rest of the tomato mixture, the remaining cream and diced potatoes to the canner and bring to the boil.
• 7. Stir the mashed potato mixture from Step 5 into the canner and let boil for 1 minute.
• 8. Add the rest of the shredded cabbage to the canner and bring just to the boiling point. Stir and discard the whole beets.
• 9. Turn off the heat and add the cabbage mixture from step 4 and the onion mixture from step 3 to the canner. Do not stir.
• 10. Sprinkle 1 c. green onion, 1/4 c. celery, 1 c. green pepper, 1 c. dill and 1/2 tsp black pepper (optional) on top of the Borscht. Cover and let stand at least 10 minutes before stirring.
• 11. Serving suggestions Borscht is best served piping hot with bread and butter. Try serving with cheddar and mozzarella cheese. Some like borscht sprinkled with cayenne pepper or crushed fresh garlic.

Steps:

• in large soup pot, place peeled potatoes that have been halved, i generally put about 8-10 halves in, also the peeled beet, then water just to cover. Add 1/4 cup whipping cream and the sale. Bring to a boil and let simmer until potatoes are cooked.
• while the potatoes are simmerinng, in a small pot place the hand mashed tomatoes and about 1/4 cup butter. Set this to simmer.
• while that is going put 1/2 the cabbage thinly shredded in a large frying pan with the minced onion and 1/4 to 1/3 cup butter, saute until the cabbage and onion have turned golden brown.
• when potatoes are soft, remove the beet and throw it away. remove potatoes and mash them with butter and pepper. I like to add a dash of whipping cream here.
• dice potatoes, (about 2 cups worth) and add to soup pot. Bring to a boil, and then add the other half of the cabbage that has been finely shredded. bring to a boil again. Then add the tomato butter mixture, and then add the fried cabbage and mashed potatoes. stir well and just bring to boil.
• sprinkle with dill weed and enjoy.
• this recipe tastes even better the next day.

Steps:

• 1. Saute onions in 1/4 pound butter until translucent, add cabbage and saute until soft but not brown. Put carrots in pan and saute until soft. Make sure none of the vegetables get brown.
• 2. In a large stock pot, put in 1/2 of a pound of butter to melt. Once melted, put in canned tomatoes and saute until most of the tomato liquid is gone. Add in the sauteed vegetable mixture and vegetable stock. Add the bay leaves. Add in the raw beet. Bring to a boil, then reduce heat and simmer gently until the beet is soft.
• 3. Once the beet is soft, remove from pot and let cool to touch. In the meantime, peel and dice potatoes. Put half of the potatoes in the soup and cook until soft. Bring the other half of the potatoes to a boil in another pot and cook until quite soft. Drain and mash with remaining butter, 1 cup cream, salt and pepper. Add to soup pot
• 4. Peel the beet and coarsely shred, add to soup pot along with the fresh spinach, green bell peppers and remaining cream. Bring to a simmer for 1/2 hour. Add the fresh dill and adjust seasoning to taste. Serve in big bowls with a dollop of sour cream on top for garnish.