Spiders Everywhere

[Duke]

Man, I'm not sure whats going on but it seems that there are a few search engines hitting us really hard today. So far, we have over 22,000 page views and there is still 8 hours left in our Servers Day:

Page Views. 8O

Busiest Day: 17 February 2007 (22134 Hits)

[Luba]

22133 of those hits were me today! Just kidding....

I made Borscht today and I'm loading up on garlic...thank goodness you guys don't have to be near my breath....unless it's wafting out on Cyberspace, then you are all on your own!

[TKDLady]

What exactly is Borscht? I think I would like to make it just to see if I like it or not.

[Luba]

Originally Posted by tkdlady

What exactly is Borscht? I think I would like to make it just to see if I like it or not.

I guess the English version is Cabbage Soup and it is wonderful! I love to pay tribute to my Mom when I'm making it, I try to keep to her recipe as much as possible. There are so many versions out there, and I use my Mom's. I don't use meat OR cream in it, I really don't care for those versions.

The one I make from my Mom's recipe has a head of cabbage shredded, onion, celery, beets (I use more because my husband loves them), green pepper, potatoes, carrots, and canned tomatoes. It is thick and rich! Duke likes the one with cream in it, and doesn't care for the one I make, but his Ex loves it! I sent some back with her when she brought Dwoing over last Spring Break and she loved it! It takes about an hour and a half to make because I chop everything so fine, just like Mom did!

[Star]

that sounds really good!! i don't think i'd like the one with the cream in it either. cabbage and cream don't appeal to me but i do love cabbage! the only things i don't put in when i make cabbage soup is the tomatoes and green peppers.

so, if cabbage soup is borscht, then i love it! YUMMY!

[TKDLady]

Can you PM me the recipe, with and without cream?

[Duke]

Originally Posted by tkdlady

Can you PM me the recipe, with and without cream?

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.

[Duke]

BTW, over 32,000 views today, wtf 8O

[Duke]

I wonder why this happened actually because the only other site that was hit was I-G and not enough to bring it to 1000 page views on the day. As far as I can tell, CP, GMM, and Fragtard weren't even touched.

[Luba]

Originally Posted by Duke

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.

[TKDLady]

Thanks Luba. I will give it a try one of these days and let you know my thoughts.