Question by mybear: looking for a recipe for cabbage borscht, with sweet and sour salt, and flanken?
Answers and Views:
Answer by scrappykins
Beet And Cabbage Borscht
Yield: 1
Ingredients
1 onion; chopped
1 tb vegetable oil
1 garlic clove; minced
1/2 ts cuminseed
2 c chopped cabbage; (about 1/2
-pound)
1 a 6-ounce boiling potato;
-peeled and grated
1 ; course
2 c beef broth
1 a 16-ounce jar whole beets;
-drained, reserving
1 ; the liquid, and
1 ; shredded
1 tb red-wine vinegar; or to
-taste, up to
1 ; 2
1 sour cream or plain yogurt
-for garn; ish if
1 ; desired
1 minced fresh dill for
-garnish if de; sired
Instructions
In a large saucepan cook the onion in the oil over moderately low heat,
stirring, until it is softened, add the garlic, the cuminseed, the
cabbage, and the potato, and cook the mixture, stirring, for 1 minute.
Add the broth, 1/2 cup water, the beets with the reserved liquid, the
vinegar, and salt and pepper to taste, bring the liquid to a boil, and
simmer the soup, covered partially, for 25 minutes. Divide the soup
between 2 bowls and garnish it with the sour cream and the dill.
Makes about 5 cups, serving 2.
Cabbage Borscht
Yield: 6 Servings
Ingredients
1 head cabbage, chopped fine
1 onion, chopped fine
1 meaty soup bone *or*
1 lb boiling beef
1 salt
1 can tomato paste (6 oz)
6 tomato paste cans of water
1/2 box brown sugar (? size)
1 juice from one lemon
Instructions
Place the cabbage and onion chopped fine into the pan with meat. Add
a dash of salt and half a box of brown sugar. Cover and cook over
low heat until the cabbage shrinks and is almost tender. Add the
tomato paste mixed with the water. Add the juice of the lemon, Mix
well. Cover and cook over low heat for about 1 1/2 hours. Taste
while cooking and add more sugar according to taste. If the soup is
too thick add some water. If the soup is too thin, add a little flour
mixed with water to make it thicker.
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d957jazz retired che says
take 3 qts of water and add 1/2 flank steak and simmer until meat shreds…to this i add red shredded cabbage 3….1 onion cups salt and pepperto tast and simmer until cabbage is done then i add 1 cup apple cider vinegar and 1 green apple (if you can get it diced granny smith will work and then add sugar until you aquire you sweet and sourness that you want…you can definetly start with a cup for sure…now you can serve as is hot or blend it and mix sour cream and serve as a cold soup….in each bowl add 1/4 cup of sour cream and a little shredded red cabbage on sour cream…..you must be german at that is a german dutch dish….