Historically borscht is know to have originated in what is now Ukraine sometime in the mid-13th. Century. Russia, Lithuania, Poland, Bulgaria, Hungary & even Serbia lay claim to this great soup but historical evidence proves that it originated in Ukraine.... - 50.505

The Ukranian Borsch, a traditional central eueopean dish is simply a tasty soup. This reddish soup is visually appealing and a perfect addition to your dinner spread! Serve the Ukranian Borsch for your next party and see how your guests fall in love with it! - 45.7165

In 3-quart casserole, combine beef shanks, water, salt, and pepper. Cook, covered, at HIGH for 10 minutes or till boiling. Cook, covered, at MEDIUM (5) for 1 hour or till tender. Remove beef shanks. When meat is cool enough to handle, cut from bones; dice... - 43.5442

GETTING READY 1) Arrange all the ingredients a day before serving. 2) Quarter the onions. MAKING 2) To make the beef borsch: In a deep, 8-quart kettle, place beef, marrow bone, 1 tablespoon salt, and 2 quarts water. 3) Cover the kettle, and bring to... - 43.453

This beetroot based Russian Borsch soup is an appetizer and a filling meal as well. You can serve it with French bread. - 43.016

This is a one of the staple diet of Russian cuisine and there is a lot of variation to this recipe. - 42.9303

This yummy Beet Borscht swept me off my feet, I bet it will do the same to you. Beet Borscht as a Side Dish never fails to impress. This Beet Borscht is surely going to make you famous amongst your friends once they taste it. Try it right away! - 42.6352

Trim excess fat from ribs. In 4 1/2-quart Dutch oven brown ribs on all sides; drain. Add carrots, turnips, celery, and onion. Blend the 4 cups water with tomato paste, salt, and pepper; pour over meat and vegetables in Dutch oven. Cover; bake at 350° for 2... - 42.3301

Rinse meats in cold water. Place in a large saucepan and cover with cold water. Bring to the boil, skimming when necessary, reduce heat, cover and boil gently for 1 hour. Add onions, tomatoes, cabbage, beetroot, lemon juice, garlic, herbs, paprika, sugar and... - 41.0617

In a large pan, put meat, water, salt, peppers, and bay leaf; bring to a boil and simmer for 1 hour. Add beets and cook 1 more hour. Remove meat from broth with a slotted spoon; set aside. Add carrots, celery, potato, and onion. Drain liquid from canned... - 40.9914

Heat consomme and water to boiling in a saucepan. Stir in garlic, celery, brown sugar, ginger, and cayenne pepper. Remove from heat, cover, and let stand 30 minutes. Meanwhile, soften gelatin in reserved beet liquid in a saucepan. Stir over low heat until... - 40.4038

Cut the beef and lamb in half-inch cubes. Place in pressure cooker. Add cold water, salt, pepper, meat sauce and pork. Pressure cook at 15 lbs.pressure for 14 minutes. Reduce pressure and open cooker. Add all vegetables and pressure cook again for 5... - 40.3342

Wash and peel beetroot, wash again and grate it. Add 1 tablespoon butter and one cup water to grated beetroot and boil till it is just cooked. Add vinegar, tomato puree and tomato ketchup. Melt remaining butter in a pan and fry onion, cabbage, potatoes and... - 39.9465

1 Scrub beets and cut stems no shorter than 1 inch from the top so that the beets won't bleed. 2 In water to cover boil beets until tender (approximately 45 minutes). Eggs may be boiled in the same pan and removed after 20 minutes. 3 Save the beet water.... - 39.215

Saute parsley, vegetables and salt pork in butter until golden. Add meat, water, peppercorns, bay leaf and salt. Cover, bring to boil, lower heat and simmer 2 hours. Strain, reserve and dice meat; set aside. Chill stock and remove fat. Bring stock to boil,... - 38.9572

This Lithuanian borshch uses buttermilk instead of yogurt and is called ðaltibarðèiai (which frankly I can’t pronounce) and might be the most popular soup in Lithuania. Of the many cold borshch made in Eastern Europe I found this Lithuanian one... - 38.8495

Cut any meat from shin bone into small chunks. Brown chunks and brisket in hot shortening in large kettle. Add bone, water, tomatoes, onion, and next 9 seasonings. Cover and simmer 1 1/2 to 2 hr., or until meat is tender. Remove bone from soup and skim off... - 38.2349

Combine beets, consomme, and sauerkraut juice; simmer with the cloves and onion for 10 minutes; strain (the beets may be used in salad). Measure liquid and add enough water to make 5 cups. Boil 1 cup of the liquid, add salt to taste; add gelatin which has... - 38.2001

Combine beef, onions, bay leaf, salt, peppercorns and water. Cover, bring to boil, lower heat and simmer 3 hours. Strain, cool and chill to remove fat. Bring stock to boil, add beets, carrots, potato and tomato puree. Cook 10 minutes. Add cabbage, bring back... - 37.848

Put beef into salted water, boil 15 minutes and skim; simmer 2 hours longer. Drain, and reserve broth and meat from the bones. Cut onion into julienne strips; saute in butter or margarine until tender but not brown. Add tomato paste, and mix into beef... - 37.6978

(Russian) - 36.1669

1 Scrape the carrots and cut into small rounds. Clean and chop the leeks. Peel the onions, stud 1 whole onion with cloves and cut the other onions into very fine slices. Peel the beets and chop finely. Cut away the core and stalks, then shred the cabbage. 2... - 35.6578

Saute onions in butter until soft and slightly browned. Add tomato juice, stock, sour salt and sugar. Cover, bring to boil, lower heat and simmer 30 minutes. Strain. Bring back to boil, add cabbage and cook until tender-crisp. Reheat with meat and adjust... - 35.4373

Boil the beetroots with the skins. Peel off the skins and grate the beetroots. Heat the butter in a vessel and fry the flour for a little time. Add the stock and the grated beetroots. Boil the soup for 30 minutes. Add salt and pepper. To make sour cream, beat... - 34.6708

If you want to remove excess sweetness from the cabbage, put it in a wire strainer, run cold water over it, and press liquid out (discard liquid). Combine cabbage, beets and liquid, onion soup, broth, water, parsley, pepper, and lemon juice. Bring to a boil,... - 31.3597

Bring to a boil the beef broth and cinnamon stick. Add the chopped beets, beet liquid, and brown sugar. Heat until boiling again; then add the cherries and quickly return to boil. Remove cinnamon stick if spice flavor is strong enough to taste, or leave it in... - 31.2548

Peel beetroot and onion, cut into 1/2 in. dice; cover and cook in chicken stock until tender. Drain the vegetables, reserving the liquid. Cool a little. Place vegetables with a little liquid into electric blender, or rub through a fine seive. Add... - 30.0969

Peel and grate or cut beets into shreds. Cook beets in 3 pints water in saucepan until tender. Add lemon juice, sugar and salt; simmer for 5 to 15 minutes longer. Beat egg yolks with 1 tablespoon cold water; gradually add hot beet mixture, stirring con... - 29.8734

Heat broth, beets (with liquid), cabbage, onion and sugar until mixture boils. Reduce heat; simmer uncovered 5 minutes. Stir in lemon juice. Cover and chill. (Can be served immediately.) At serving time, top each serving of Borsch with a spoonful of dairy... - 29.8129

To blender, add 3/4 cup of the sour cream, the beets, lemon, onion, salt, and sugar. Cover and blend at high speed about 15 seconds. Scrape down sides of container and add the ice. Cover and blend about 10 seconds longer. Serve immediately, topped with... - 29.5764

Cut beef into small cubes and put in a saucepan with water, salt and bay leaf. Bring to the boil, reduce heat, cover and simmer until tender, about I1/2 hours. Meanwhile, peel and shred or finely slice beetroot, carrots and turnip, and chop onion. Melt butter... - 29.4333

In saucepan, sprinkle gelatine on cold water to soften. Place over low heat, stirring until gelatine is dissolved. Remove from heat; stir in consomme, liquid from beets, and lemon juice. Chill until slightly thickened. Fold in beets and 1 tablespoon... - 28.9597

Drain contents of can of beets, reserving liquid in a 1 quart measuring cup. Put beets through food mill (or finely chop beets in an electric blender, adding about 1/2 cup of the reserved liquid to the blender container). Add beet pulp to liquid in measuring... - 28.3218

In large kettle combine water, cabbage, onion flakes and broth mix. Bring to boil, simmer and cook 30 minutes. Add beets with liquid from can, tomatoes and lemon juice; cook 15 minutes longer. - 28.0821

Heat beef broth, beets (with liquid), cabbage, onion and sugar to boiling. Reduce heat; simmer gently 5 minutes. Stir in lemon juice and chill thoroughly. Top each serving with spoonful of sour cream. - 27.8026

Cook the raw beetroot in the water until soft, sieve and reheat with the bouillon cube. Add the cream and lemon rind before serving. Save a little cream to put on top of the soup. If serving chilled, stir all the cream into soup before serving - 27.603

Blend 1/2 cup tomato juice with the green onion-salt-sour cream mixture and combine with rest of ingredients. Chill and adjust seasonings with salt and pepper - 27.4363

Drain beets, saving juice. Chop beets. In saucepan, combine consomme, beets, and lemon juice. Add enough water to beet juice to measure 1 soup can; add to consomme mixture. Heat; stir occasionally. Garnish with sour cream. - 27.1794

1. Grate the beetroot directly into a 2.8 litre (5 pint) ovenproof glass bowl. Add the onions, stock, Salt and pepper. Three-quarters cover the bowl with cling film and microwave on HIGH for 20-25 minutes until the beetroot and onions are very tender,... - 25.0708

Borsch has a luscious taste. The beet and lemon juice gives the Borsch a staggering taste. Borsch is inspired by restaurants globally . Must catch it. - 24.2621

Put 1 3/4 cups sour cream into Osterizer container, add remaining ingredients, cover and process at PUREE until smooth. Serve icy cold garnished with remaining sour cream. - 22.9914