br>Stir in the tomato soup and garlic.
Blend the
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.
For sauce, combine Russian dressing, soup mix and preserves. Mix well.
Pour over 6 chicken breasts in a buttered 9 x 13-inch baking pan.
Bake at 300\u00b0 for 1 1/2 to 2 hours.
Mix the Russian dressing, soup mix and apricot preserves together in an 8 x 8-inch baking or casserole dish.
Place chicken in dish.
Bake for 1 hour at 350\u00b0, uncovered.
Serve over rice.
day.).
2. FINISH SOUP Remove bones from slow cooker
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.
eet tops, stir into the borscht, and simmer an additional 15
dd 3 Tbsp. to the borscht.
Stir well.
Add
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.
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.
Wash, peel and grate beets coarsely.
Place all ingredients in large soup kettle.
Bring to boil and reduce to simmer until beets are tender.
Remove from heat, cover and chill.
Serve cold with scoop of sour cream in the middle of soup bowl.
Wonderful on hot summer night!
nd adjust seasonings as desired. Borscht sauce may be served hot
erving:
Skim fat from soup surface.
Over medium heat
Cook covered the beets, carrots and onion in 2 1/2 cups boiling salted water for 20 minutes.
Add brown stock, cabbage and butter. Cook an additional 15 minutes.
Remove from heat.
Stir in lemon juice.
Serve hot or chilled with a dollop of plain yogurt.
The soup is even better the second day.
Serves 6 to 8.
br>If you find the soup too sour from the lemon
12 cups of water, chicken soup base and salt and bring
In a large pot, brown the meat, onions, celery, green peppers and carrots (lightly).
Add 3 quarts of water and tomatoes and bring to a boil, then simmer slowly until flavor develops and meat is tender.
Beef or chicken bouillon cubes can be added to enhance the flavor.
Peel and cut beets; slice cabbage and add to soup.
Cook until vegetables are done.
ith beans to add to borscht later.
Peel and grate
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.
ore minutes. To serve, ladle soup into a bowl and garnish