easoning. If making a vegetarian borscht, saute the veggie sausage separately
nd adjust seasonings as desired. Borscht sauce may be served hot
PREPARE POTATO DUMPLINGS:.
In a large bowl, add mashed potatoes, eggs and blend thoroughly.
Add enough flour with a little salt to knead into a soft pliable dough that will not stick.
Make into rolls and slice in about 1 inch pieces.
Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water.
Drain in small hole colander. (You can rinse if you prefer. I don't.).
SAUTE CABBAGE AND ONIONS:.
While boiling the dumplings, sautee (in ...
Chill bottle of Borscht.
Open and pour yourself a refreshing summer drink! ~OR~.
Cook potatoes in boiling water til just fork tender.
Drain, and place while hot into soup bowl and pour cold Borscht over, spoon out some of the chopped beets that are in the bottle and add to soup. Some pepper and that's it!
If you wish, a small dollop of sour cream can be added. You can also prepare the Borscht beforehand by whipping one cup of Borscht liquid with the sour cream and returning this to bottle and shake to blend.
aste.
Serve with reserved Polish sausage.
May also be
good use of this recipe.
Additional cabbage may be
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
f dry marjorian.
This recipe yields large amount of soup
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
iquyid from the jar of borscht into a blender with 1
Drain borscht through a strainer and reserve the solids and the liquids.
Heat 2 cups of the liquid and dissolve the jello in it.
Chill this for 2 hours until slightly thickened.
Beat in the sour cream and add the solids (shredded beets).
Put into a jello mold and chill until hardened and ready to serve.
tir together.
Cut the polish sausage into slices, and then
oppings are adapted to this recipe from my German heritage.
Peel and slice potatoes; core cabbage and slice in 1/2-inch pieces.
Peel and slice onions; slice Polish sausage.
Layer potatoes, onions, cabbage, then Polish sausage.
Add another layer of everything, but end with cabbage this time.
Salt and pepper as you later.
Cook on High in microwave 20 minutes.
Let set 20 minutes.
Serve.
irm. A more advanced and authentic cooking requires a rectangular omelet
ver low heat. Squeeze out polish sausage from casing and add
otatoes with the thinly sliced polish sausage. Place uncooked asparagus over
Combine all ingredients except sausage in large skillet. Place sausage on top.
Cover and simmer 30 minutes until heated through.
Weiners or smokie links can be used for the Polish sausage.
Boil kielbasa approximately 45 minutes.
Remove and let cool. Slice into approximately 1/4 inch slices.
Arrange on plate and refrigerate 2 hours.
Serve right off plate.
Great with ketchup, mustard or your choice of topping.
Also great for sandwiches on Polish bread.