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.
nd adjust seasonings as desired. Borscht sauce may be served hot
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.
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
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.
ith beans to add to borscht later.
Peel and grate
eet tops, stir into the borscht, and simmer an additional 15
Boil water in stock pot.
To prepare beets: Wash beets well, scrubbing away dirt and sand.
Trim the root and stem ends and discard.
Cut in large (2-3 inch) slices.
Add to water: beets, onion, lemon juice, salt, and sugar.
Boil 1 hour, let beets cool and peel.
Chop coarsely in food processor, and return to broth.
Place pot in refrigerator until cold.
1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
Ladle cold borscht over hot potatoes and serve with sour cream on the side.
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.
gain to incorporate flavors.
Borscht can be served hot or
emove the beet when your Borscht is a lovely pink color