Babushka Rosa Dolbin’s Borscht recipe…..
Ingredients:
10-12 c.water or beef stock
2-3 soup bones with some meat on it
2-4 beef or chicken bouillion cubes
garlic powder to taste or garlic clove chopped(below)
fresh dill weed
olive oil
salt and pepper to taste
2 medium fresh beets, jullienned
3-4 medium potatoes cubed
3 large carrots sliced
1 onion chopped
1 clove garlic,chopped finely
1 can tomato paste
1/2 head of cabbage chopped
sour cream
crusty bread preferably black bread or rye
Fill a huge stock pot with water or stock(10-12 cups), add soup bones with meat, add 2 boullion cubes to start. Bring to a boil then add potatoes and let simmer for an hour. Meanwhile in a large frying pan pour in some olive oil to cover bottom of pan then add onions and garlic….let fry a little then add carrots, beets, cabbage and can of tomato paste and mix. Let ingredients cook stirring occasionally on medium heat till heated and mixed. Remove bones from soup, leave meat (cut into smaller pieces) then add all the ingredients from the frying pan plus meat. Add pinch pepper and add bouillion cube or two to soup if needed. Add chopped fresh dill weed to borscht. Let borscht simmer another half hour till all vegetables have softened. Serve hot.
Add a dollop of sour cream to each bowl, if desired and serve with crusty bread and butter. Will serve many…for days!
Ingredients:
10-12 c.water or beef stock
2-3 soup bones with some meat on it
2-4 beef or chicken bouillion cubes
garlic powder to taste or garlic clove chopped(below)
fresh dill weed
olive oil
salt and pepper to taste
2 medium fresh beets, jullienned
3-4 medium potatoes cubed
3 large carrots sliced
1 onion chopped
1 clove garlic,chopped finely
1 can tomato paste
1/2 head of cabbage chopped
sour cream
crusty bread preferably black bread or rye
Fill a huge stock pot with water or stock(10-12 cups), add soup bones with meat, add 2 boullion cubes to start. Bring to a boil then add potatoes and let simmer for an hour. Meanwhile in a large frying pan pour in some olive oil to cover bottom of pan then add onions and garlic….let fry a little then add carrots, beets, cabbage and can of tomato paste and mix. Let ingredients cook stirring occasionally on medium heat till heated and mixed. Remove bones from soup, leave meat (cut into smaller pieces) then add all the ingredients from the frying pan plus meat. Add pinch pepper and add bouillion cube or two to soup if needed. Add chopped fresh dill weed to borscht. Let borscht simmer another half hour till all vegetables have softened. Serve hot.
Add a dollop of sour cream to each bowl, if desired and serve with crusty bread and butter. Will serve many…for days!
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