Quote:
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Originally Posted by Duke
Quote:
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Originally Posted by tkdlady
Can you PM me the recipe, with and without cream?
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Trust me, you want the sour creme and whatever amount of beets she gives you, cut down on it because it looks like some sort of sick vampire stew.
The sour creme also makes it this richer orange color and makes it a bit less watery IMHO. |
It is NOT Vampire Stew
what an imagination! It's just more colourful, that's all. Here is the exact recipe as I wrote it when Mom was making it approximately thirty years ago:
In Memory of a wonderful Mother, Pauline!
BORSCH
Ingredients:
4 large potatoes
2 carrots
1 beet the size of large egg
1 large onion
1 large head of cabbage
1 green pepper
1 can tomatoes 28 oz.
Shred the cabbage finely.
To start, pour 3 quarts of water into large pot.
Peel 4 large potatoes and beet, cut up into large pieces and put into pot to boil. When vegetables are boiling add 1 tablespoonful salt.
In one frying pan, add butter, when melted, add chopped celery. Chop onion and add to celery; leaving 1/2 cup onion out.
Into another frying pan, add butter, when melted, leave 1/2 cup of cabbage out and put the rest into the frying pan. Cut up green pepper, grate carrots and beet. Keep mixing the cabbage and add the canned tomatoes, making sure that you put them through a strainer as much as possible. (The reasoning behind this is so that you don't have big lumpy tomatoes in the borsch.) Keep mixing the cabbage and tomato mixture.
When the potatoes are boiled, take them out of pot and mash with butter. Add them to the tomato/cabbage mixture and stir all together.
Add grated carrots, beet, the remainder of onion and cabbage that was left out, and green pepper, and add all this to the pot. Let cook until tender. Then add the cabbage/tomato/mashed potato mixture to pot. Add sauted celery and onions. Salt and pepper to taste.
The best thick and hearty borsch ever!
I don't have a recipe for one with cream.
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