How do you make Russian food called borsch?

Question by gossipgirllover: My best friends grandmother had made me food called borsch [russian food] how do you make it?

Can you buy it at any store? If so what store??
Would Jewel or Dominic’s have borsch? I don’t want to make it so I would want it pre made so I can just pop it in the oven or whatever.

Answers and Views:

Answer by Jen
BEET BORSCH

2 lbs. beets without tops
About 4 c. water
1 sm. onion, chopped
2 eggs
2 tbsp. sugar
3 tbsp. lemon juice
Salt and pepper
Lemon slices

Peel beets and coarsely shred in a food processor or through large holes of a grater (you should have about 5 cups). In a 4 to 5-quart pan, combine beets, 4 cups of the water, and onion. Bring to a boil over high heat; reduce heat, cover, and simmer until beets are tender to bite, about 15 minutes. Let cool. Add eggs, sugar, and lemon juice.
Whirl beet mixture, a portion at a time, in a food processor or blender until smooth. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or up to 2 days.

Just before serving, stir borsch; if too thick to sip, add water to thin soup to desired consistency. Garnish individual servings with lemon slices. Makes about 6 servings.

OR

BORSCH

1 1/2 lb. shin bone
1 lb. brisket or other soup meat trimmed & cut into bite-size cubes
2 to 3 tbsp. shortening
4 c. water
1 can (1 lb.) tomatoes
1 c. chopped onion
2 tbsp. parsley
1 1/2 tbsp. sugar
1 clove garlic minced
1/2 bay leaf, crumbled
2 tsp. salt
1 tsp. celery salt
1/4 tsp. crushed basil
1/4 tsp. paprika
1/4 tsp. pepper
1/2 med. cabbage, finely shredded (about 2 c.)
1 lg. fresh beet, pared & diced (about 1 c.)
1/2 c. lemon juice
1/2 c. dairy sour cream

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 hours or until meat is tender. Remove bone from soup and skim off excess fat. Add cabbage, beet and lemon juice. Cover and cook 30 minutes longer or until vegetables are tender (additional water may be added, if necessary). 10 servings.
To Serve Russian Style: Ladle Borsch into large soup bowl. Top each with a spoonful of sour cream. Pass rye bread as an accompaniment.

OR

BORSCH

1 1/2 lbs. soup meat with bone
10 to 12 c. cold water
1 tsp. salt
1 med. onion, chopped
2 med. beets, cut into thin strips
1 sm. carrot, cut into thin strips
1 med. potatoes, diced
1/2 c. thinly sliced celery
1/2 c. diced string beans
3 c. shredded cabbage
3/4 c. tomato juice
1/2 clove garlic, crushed
1 tbsp. flour
Lemon juice
Salt and pepper
Chopped dill
3/4 c. sour cream

Cover the meat with cold water; add salt. Bring slowly to a boiling point, then skim. Cover and simmer for about 1 1/2 hours; add the onion and beets. Cook about 15 minutes. Add carrot, potato, celery, and string beans; continue cooking about 10 more minutes. Add cabbage and cook until tender. Do not overcook. Stir in tomato juice and garlic. Blend flour with 3 tablespoons cold water; spoon into this some soup liquid, then stir into borsch. Add lemon juice to taste. Soup should not be sour. Season to taste with salt and pepper. Bring to boiling point. Flavor with chopped dill. When ready to serve; add sour cream either directly into the soup or as a person desires. May be served without cream.

OR

BORSCH

1 c. tomatoes, fresh or canned
2 c. shredded beets
4 c. water
1 sm. onion
1/4 tsp. salt
4 eggs
1/2 lb. lean beef, small cubes
1 tbsp. lemon juice
1/4 c. sugar

Strain tomatoes over beets (through sieve). Add water, onion and meat; simmer 20 minutes and add lemon juice, sugar and salt. Boil 30 minutes more. Beat eggs, add the hot borsch to them a little at a time; stir well during each addition. Serve at once. Serves 4.

JM

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