nd adjust seasonings as desired. Borscht sauce may be served hot
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.
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
nto meatballs.
Return the borscht to a boil; add the
dd 3 Tbsp. to the borscht.
Stir well.
Add
he beans to add to borscht later.
Peel and shred
Add bay leaves and bring borscht to a simmer over medium
easonings to taste.
Let Borscht sit for about 15 minutes
easoning. If making a vegetarian borscht, saute the veggie sausage separately
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Cut potatoes into small cubes.
Add chicken stock to pot, then add cubed potatoes.
While potatoes are cooking, brown onions in oil in a skillet.
When potatoes are almost done, add cole slaw mix, bay leaves, peppercorns, garlic clove.
Let cook for 10-15 minutes; then add browned onions and bacon bits.
Add tomato paste next and let simmer for 5 minutes.
Add beets, along with lemon juice, to prevent the beet color from fading.
If you find the soup too sour from the lemon juice, you can use sugar to correct flavor.
In the ...
eason to taste. Serve the borscht garnished with chives. Serve with
easonings to taste.
Let borscht sit for 15 minutes before
Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.