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.
br>Stir in the tomato soup and garlic.
Blend the
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.
nd adjust seasonings as desired. Borscht sauce may be served hot
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.
American way Russian soup.
Quantity of beets to same quantity of water.
Blend beets, sliced medium size, water and lemon juice in blender.
Add remaining ingredients and chill.
Serve chilled.
br>If you find the soup too sour from the lemon
12 cups of water, chicken soup base and salt and bring
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.
00b0F.
In a large soup pot, bring the meat, bones
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!
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.
Cut an \"X\" in chicken breasts; place in baking dish, meaty side up.
Mix onion soup, red Russian dressing and peach preserves. Pour over chicken breasts and bake at 350\u00b0 for 1 hour.
Serve with rice using sauce as gravy.
Preheat oven to 350 degrees.
Spray a casserole or baking dish with non-stick cooking spray.
Place chicken breasts in dish.
In 4 cup measure or bowl, mix together onion soup mix and water.
Add to soup mix, the marmalde and russian dressing, mixing well.
Pour dressing mixture over chicken.
Bake for 30 minutes or until chicken reaches internal temperature of 180 degrees.
Serve over brown rice or cooked noodles.
njoy.
Like most chili recipes, this one tastes better the
Arrange chicken in dish.
Mix onion soup, Russian dressing and apricot preserves.
Pour over chicken.
Cook in a 350\u00b0 oven for 40 to 50 minutes.
Mix Russian dressing, preserves and onion soup.
Pour over chicken and refrigerate overnight.
Bake at 350\u00b0 for 1 hour.