ake pans and line them with parchment paper or waxed paper
mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and
Cook beets until tender.
Peel and cut up.
Boil 4 cups of water (use same water that beets were cooked in).
Combine sugar and
vinegar.
Bring
to
boiling point.
Add beets and cook until
hot.
Fill
jars
with
beets,
add juice and 1/2 teaspoon of salt then seal.
Melt butter in low heated skillet.
Make a paste of sugar, salt, vinegar, water and cornstarch.
Mix together.
Add canned beets.
Stir and let simmer until heated through.
Make vegetable soup with first five ingredients, including beets (if using raw ones).
Add canned beets (if using canned) when soup is almost done.
Add tomatoes and generous amount of dill weed (to your own taste of course).
Serve with dollop of sour cream or cottage cheese.
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.
eef in a large pot with enough water to cover. Bring
In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
Puree until mixture is smooth.
Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
Taste and adjust seasoning to taste.
Transfer to bowl, cover and refrigerate overnight.
Fill large kettle with water.
Add soup bones or rib bones if you prefer more meat.
Add onion, beef broth cubes and spices.
Let boil and simmer for 1 to 2 hours.
Add tomato sauce.
Remove bones and take off meat and return meat to kettle.
Add carrots and celery.
When almost done, add potatoes and cabbage.
Add canned beets last.
I use canned because the fresh turns potatoes and cabbage red.
When serving, add heaping spoonful of sour cream in each bowl.
oft.
Stir in the beets.
Add red wine vinegar
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
Saute sausage, onion, garlic and carrot in olive oil.
Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf.
Cover and simmer 10 to 15 minutes.
Combine vinegar, beet juice and cornstarch and add to broth mixture.
Stir until slightly thickened.
Serve with 1 to 2 tablespoons sour cream on top.
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
overed 30 minutes.
Add beets. Bring again to a boil
n a food processor fitted with the medium shredding disk. Toss
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
Combine the water, beets, onion, and salt in a large stockpot and bring them to a boil. Cook for 1/2 hour on low heat. Stir in the sugar and lemon juice. Cook 10 minutes more. Refrigerate the mixture to chill, about 30 minutes. Serve the borscht topped with a dollop of sour cream.
Whisk together the oil and lime juice and season with salt and pepper.
Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
Spoon dressing over the top.
Garnish with a lime wedge and some chips if you like.
Place beets in a sterilized jar.
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
(Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.