dd 3 Tbsp. to the borscht.
Stir well.
Add
nd adjust seasonings as desired. Borscht sauce may be served hot
eet tops, stir into the borscht, and simmer an additional 15
mooth.
Add to the borscht.
Add the beet kvas
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.
wiss.
Top with Russian dressing \"Russian Dressing\" Recipe #211647 , cover with second
iquyid from the jar of borscht into a blender with 1
Place half of corn beef and half of cheese on bread and repeat another layer.
Steam until corn beef is hot and cheese is melted.
Layer beef, cheese, sauerkraut, Russian dressing and repeat.
Top with bread.
ery thick batter.
(Original recipe calls for 1/2c flour
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.
Place chicken in the bottom of slow cooker.
Mix Russian salad dressing with dry onion soup mix.
Pour over chicken breasts.
Cover and cook on low 6 to 8 hours.
BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlua and vodka; use a swizzle stick or spoon to stir; and serve.
COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlua and vodka; top with cola; stir and serve.
WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlua and vodka; stir in cream with a swizzle stick or spoon and serve.
Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350\u00b0F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
Enjoy!
Marinate each vegetable separately with 1/2 teaspoon Russian dressing.
Divide sections of large round platter using chopped parsley, chopped pimiento and chopped green peppers.
Place vegetables in triangle with point in center of plate.
Pile high. Garnish each section differently with small pieces of smoked salmon, finely chopped hard-cooked egg whites, hard-cooked egg yolks forced through a strainer and small pieces of chicken or ham.
Serve with Russian dressing.
Same deal as pickles. Note: Russian sauerkraut has carrots in it
Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.
For Grill:
Place pork chops on foil.
Pour Russian dressing over pork chops.
Cut garlic gloves and put over pork chops. Cover pork chops with foil and grill for 1 hour at medium temperature. Or, oven bake pork chops for 30 minutes, pour off grease and pour Russian dressing over pork chops.
Add garlic and bake at 350\u00b0 for 40 minutes.
Put the Russian dressing in a bowl. Mix
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix.
Simmer on low to marinate.
Serve over white rice.
Flour chicken on both sides.
Put in a large baking dish. Sprinkle onion soup mix over chicken.
Heat Russian dressing and apricot preserves in saucepan.
Pour over chicken.
Cover with foil.
Bake 1 hour at 350\u00b0.
Serve over rice.