Looking for an Authentic Russian Borscht Recipe.?!
Looking for an Authentic Russian Borscht Recipe.?
My husband went over to Russia and fell in love with Borscht and we have tried many recipes online and haven't come close to an authentic in taste and texture like he wants. I would also like to create some other favorite things he feel in love with while over there. I've been trying to find authentic recipes for stuffed cabbage, fresh tomato salad with dill, cuccumber, tomato, and a cream sauce and any other things that are popular. I would love to have recipes for all of these so I can recreate a Russian experience for him for his birthday. Thanks so much for all your suggestions and great recipes :)
Answers: You are a wonderful wife! I am sure you hubby appreciates all the nice things you do for him! The meal sounds like a perfect idea!
AUTHENTIC RUSSIAN BORSCHT: low and slow
Yield: Makes 12 servings
Ingredients:
4 cups thinly sliced green cabbage
1-1/2 pounds fresh beets, shredded
5 small carrots, cut lengthwise into halves, then cut into 1-inch pieces
1 parsnip, peeled, cut lengthwise into halves, then cut into 1-inch pieces
2-3 potatoes, peeled and diced
1 cup chopped onion
4 cloves garlic, minced
1 pound beef stew meat, cut into 1/2-inch cubes
1 can (about 14 ounces) diced tomatoes
3 cans (about 14 ounces each) reduced-sodium beef broth
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon black pepper
Sour cream (optional)
Fresh parsley (optional)
Preparation:
1. Layer ingredients in slow cooker in following order: cabbage, beets, carrots, potatoes, parsnip, onion, garlic, beef, tomatoes, broth, lemon juice, sugar and pepper. Cover; cook on LOW 7 to 9 hours or until vegetables are crisp-tender.
2. Season with additional lemon juice and sugar, if desired. Dollop with sour cream and sprinkle with parsley.
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RUSSIAN STUFFED CABBAGE:
Ingredients:
12 large cabbage leaves
1 lb lean ground beef
1 onion, grated
1/2 c cooked rice
1/2 tsp salt
pepper to taste
2 c canned tomatoes, broken up
1/2 c raisins
1 onion, finely chopped
2 T vinegar
2 T sugar
1/2 c corn syrup
sour cream to garnish
METHOD:
Soak cabbage leaves in boiling salted water til limp (one good and easy way to do this is to put the whole head in the water and remove one leaf at a time as they become limp); drain and dry with paper towels. On the first few large leaves, turn them over and trim back any really big veins that are down by the core. Line a Dutch oven with one layer of these big leaves.
Combine beef, grated onion, rice, salt and pepper. Place a small portion of mixture in each cabbage leaf. Roll up and secure with wooden toothpick. Place in Dutch oven. Repeat til all cabbage leaves are full. Combine tomatoes, raisins, chopped onion, vinegar, sugar and corn syrup. Pour over cabbage rolls. Add enough water to barely cover rolls. Cover and cook at slow boil for one hour. Check and again cover, reduce heat and simmer for one hour longer. Serve hot with sour cream garnish.
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RUSSIAN TOMATO SALAD:
INGREDIENTS
2 sweet onions, chopped
2 tomatoes, chopped
3 green bell peppers, chopped
1 cup sour cream
1 tablespoon chopped fresh dill
DIRECTIONS:
In a medium bowl, toss together sweet onions, tomatoes, and green bell peppers. Blend sour cream and dill in a small bowl. Lightly toss into the salad mixture. Cover, and chill in the refrigerator until serving.
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RUSSIAN TOMATO CREAM SAUCE:
Ingredients
2 tablespoons flour
1/2 cup chicken stock
? teaspoon salt, to taste
Few grains pepper
? teaspoon finely chopped chives
? teaspoon made mustard
1 teaspoon grated horseradish
3-4 tbsp tomato paste
? cup cream
1 teaspoon lemon juice
Instructions:
Melt butter, add flour, and whisk; then add salt, pepper, mustard, chives, tomato paste and horse-radish.
Cook two minutes and add the cream and lemon juice.
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These sites have great recipes:
http://www.russianfoods.com/recipes...
http://www.ruscuisine.com/
http://www.russianfoods.com/
http://www.recipezaar.com/recipes/russia...
http://www.russianlegacy.com/en/go_to/cu...
http://www.russiansabroad.com/cuisine/...
http://www.russiansabroad.com/cuisine/re...
http://russian-crafts.com/russian-cuisin... Russian Borstch recipe
Ingredients : 3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves ,1 large carrot cut fine, 1 small peeled beet , salt to taste , 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped , 2tbs. fresh or dried dill
1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes, black pepper .
Method:
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set
aside.
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the
onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...