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Beet And Cabbage Borscht Recipe

  • Ingredients: 29
  • Serves: 5

Beet and cabbage borscht with onion, chopped, vegetable oil, garlic clove, minced, cuminseed, chopped cabbage, a 6-ounce boiling potato, peeled and grated course, beef broth, a 16-ounce jar whole beets, drained, reserving the liquid, and shredded, red-wine vinegar, or to taste, sour cream or plain yogurt for garnish if desired, minced fresh dill for garnish if desired.

Ingredients

  • 1 onion, chopped
  • 1 tbsp. vegetable oil
  • 1 garlic clove, minced
  • 1/2 tsp. cuminseed
  • 2 cups chopped cabbage
  • a 6-ounce boiling potato, peeled and grated course
  • 2 cups beef broth
  • a 16-ounce jar whole beets, drained, reserving the liquid, and shredded
  • 1 to 2 tbsps. red wine vinegar
  • sour cream or plain yogurt for garnish if desired
  • minced fresh dill for garnish if desired

For the croutons

For the soup

  • 1/4 cup chilled heavy cream if desired

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

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Beet And Cabbage Borscht Recipe

  • Ingredients: 23
  • Serves: 4

Beet and cabbage borscht with low-fat sour cream, chopped fresh parsley, lemon wedges.

Ingredients

For cake layers

For chocolate glaze:

For chocolate mousse filling:

For whipped-cream filling:

  • 1 tsp. unflavored gelatin
  • 2 tbsps. cold water
  • 1 cup chilled heavy cream
  • 2 tbsps. confectioners sugar
  • 1 tsp. vanilla

For Serving

Directions

  1. Step 1 Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes.

    For this step you will need

  2. Step 2 Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

    For this step you will need

  3. Step 3 Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup.
  4. Step 4 Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

    For this step you will need

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