Question by Chris E: What is the best recipe for borscht?
A few years ago a really drunk russian came to my friends house and emptied what little food he had onto a cookie tray covered it in pepper and mustard and ketchup ( cause there were no tomatoes) and stuck it in the oven for a few minutes. To all of our disbelief it was the most amazing thing we’d ever eaten! He said it was borscht, but I knew he used a lot of substitute items, The recipies differ so much when I did my own online research, so I thought I’d ask here, because I’d like to try my hand at it if some one has a truly awesome recipe.
Answers and Views:
Answer by Desi Chef
BORSCHT:
Ingredients:
2 cups shredded beets
1 cup shredded carrots
1 cup chopped onions
3 (14 ounce) cans beef broth
2 cups coarsly chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
sour cream, a dollop for garnish
Method:
Cook beets, carrots and onion with the 3 cans beef broth for 20 minutes. Add cabbage and butter, and cook uncovered for about 20 minutes. Stir in lemon juice.
Now let it sit for an hour or so. Reheat or leave at room temperature and serve with sour cream.
This tastes even better the next day!
Read all the answers in the comments.
Know better? Leave your own answer!
Cister says
Borscht must have onion and garlic to be original. My husband is Russian, and this is how I please his palate:
4cups thinly sliced green cabbage
1-1/2pounds fresh beets, shredded
5small carrots, cut lengthwise into halves, then cut into 1-inch pieces
1parsnip, peeled, cut lengthwise into halves, then cut into 1-inch pieces
1cup chopped onion
4cloves garlic, minced
1pound beef stew meat, cut into 1/2-inch cubes
1can (about 14 ounces) diced tomatoes
3cans (about 14 ounces each) reduced-sodium beef broth
1/4cup lemon juice
1tablespoon sugar
1teaspoon black pepper
Sour cream (optional)
Fresh parsley (optional)
Preparation: 1.Layer ingredients in slow cooker in following order: cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes, broth, lemon juice, sugar and pepper. Cover; cook on LOW 7 to 9 hours or until vegetables are crisp-tender.
2.Season with additional lemon juice and sugar, if desired. Dollop with sour cream and sprinkle with parsley.