he beans to add to borscht later.
Peel and shred
ith beans to add to borscht later.
Peel and grate
nd adjust seasonings as desired. Borscht sauce may be served hot
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.
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of ...
Fill a large stock pot with 3-4 liters (a gallon) of water, add salt, peppercorns, bay leaf, chili pepper and bring to boil.
Meanwhile, wash your veggies, drain and rinse beans, peel and grate carrots, chop potatoes, onions, garlic, and bell pepper. Chop onions finely, grate carrots on coarse grater, crush and chop garlic cloves.
Wash the beets (separate and discard the leafy part) and add them whole and unpeeled to boiling water. While they boil on low heat, saute in a heavy skillet with vegetable oil on medium heat chopped onion and ...
Saute diced onions and carrots in butter until tender.
Add tomato paste, then flour.
Gently cook the onion and garlic in butter in a large saucepan until tender.
Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
Stir in vinegar and serve ...
Add olive oil into a large soup pot and heat, then add onions and saute for 5 minutes on low heat, add caraway seeds and saute another minute. Add balance of ingredients except garlic and topping and simmer on low heat for 30 minutes.
Stir in garlic and serve with a scoop of yogurt or sour cream and garnish with dill.
For the topping ~ use scoop of plain Greek yogurt or sour cream and garnish with fresh dill.
Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
Mix the drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the ham is very salty, reduce the salt or omit it.
Spoon into a buttered baking dish and top with the buttered bread crumbs.
Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.
uns (Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with Variations) see recipe, usually
he best.
Olga's recipe.
f pan.
For this recipe you will need about 2