notbob wrote:
>
> Use it in your next batch of borscht. 
>
> nb --diving for cover
Borshch (alternate spelling) is so good that all the nay-saying from
Minnesota has no effect on its well-deserved popularity. The recipe
below is from a slavic culture ng, posted there by a 'Joe Dusek.'
"Besides having a slightly tart flavor, borshch also tastes of salt,
pepper, dill, and garlic, according to the discretion of the cook. A
good borshch should retain its deep red color; the ingredients should
not be cooked to a mush, but should retain their texture. One way to
guarantee this is to bake the beets in the oven until they are tender,
remove their skins, chop them, and then add to the soup near the end
of the cooking.
"This recipe comes from the book Traditional Ukrainian Cooking by
Savella Stechishin.
1 1/2 pounds soup meat with bone
10 to 12 cups cold water
1 teaspoon salt
1 medium onion, chopped
2 medium beets, cut in thin strips*
1 medium carrot, cut in thin strips
1 medium potato, diced
1/2 cup thinly sliced celery
1/2 cup diced string beans or cooked white beans
2 to 3 cups shredded cabbage
3/4 cup strained tomatoes or tomato juice
1/2 clove garlic, crushed, if desired
1 tablespoon flour
beet kvas or lemon juice
salt and pepper
chopped dill
1/2 cup sour cream
"Cover the meat with the cold water, add the salt, bring slowly to the
boiling point, then skim. Cover and simmer for 1 1/2 hours. (It's a
good idea to cook meat one day before adding vegetables, to allow
broth to cool. Then skim off fat before adding vegetables). Add the
onion and beets; cook 10 to 15 minutes or until the beets are almost
done. If young beets are used, cook them together with the other
vegetables. Add the carrot, potato, celery, and string beans;
continue cooking for about 10 minutes. When cooked white beans are
used, they should be added after the cabbage is cooked to retain their
white color. Finally put in the cabbage and cook until it is tender.
Do not overcook. Stir in the tomatoes or tomato juice and the crushed
garlic.
"Blend the flour with 3 tablespoons of cold water, spoon into it some
soup liquid, and then stir into the BORSHCH. If a thickened BORSHCH
is not desired, omit the flour.
"Add a small quantity of the beet kvas or lemon juice or any other mild
acid commonly used in BORSHCH, taking care not to use too much.
Season to taste with salt and pepper and bring to the boiling point.
Flavor it with the chopped dill.
"Just before serving, add a dollop of sour cream."
It's possible to love both jam and borshch. :-) -aem