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Russian Food Recipes

• 1 pound of beef brisket (or chicken if you prefer)
• 1/2 pound of broth veg. (carrots, leek and parsley)
• 2 medium onions, chopped
• salt & pepper
• 5-10 white peppercorns
• 2 bay leaves
• 2 medium beetroots, peeled and sliced
• 4 tablespoons of butter
• vinegar
• 3 tablespoons of flour
• 3/4 pound of white cabbage, sliced
• 3 chopped tomatoes
• 5 medium potatos, boiled and chopped
• 4 tablespoons of cooked kidney beans
• 1/4 pound of cooked ham
• 2 tablespoons of bacon fat
• 3 cloves of garlic
• 1 sprig of chopped parsley
• 1 sprig of dill, chopped
• 1 cup of sour cream

Borscht Recipe Instructions:

Prepare a broth using the beef, half the broth veg., 1 onion, crushed peppercorns, bay leaves and two quarts of water, add salt to season.

Simmer for 1 1/2 hours and then strain, saving both the broth and the meat.

Braise the beetroot in butter or fat skimmed from the broth, seasoning with salt and a splash of vinegar. Add some of the broth and simmer until cooked.

Chop the remaining broth veg and saute them in butter with the remaining onions.

Slice and simmer the cabbage in some of the broth for about 1/2 an hour. Then add the beetroot, sauted veg and chopped (boiled) potatos, kidney beans, chopped tomatoes and diced ham. Simmer until cooked thoroughly.

Mix the flour with some of the broth in a seperate bowl then add slowly to the borscht, mixing in throroughly.

Crush the garlic and mis with the bacon fat and chopped parsley and let steep in the soup for at least 15 minutes.

Chop the beef in to small pieces and add to the soup.

Season with salt and vinegar and sprinkle with dill. Place a tablespoon of sour cream on each helping when serverd.

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