Рецепт Aunt Perl's version of Grandma Nellie's Borscht
Ингредиенты
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Инструкции
- IF YOU USE FRESH BEETS - PEEL THEM AND CUT THEM WITH FOOD PROCESSOR OR BY HAND IN SMALL PIECES. THEN PUT IN WATER TO COVER THEM AND PRE-COOK FOR ABOUT 20 MINUTES. PUT ASIDE UNTIL READY TO ADD TO SOUP.
- IF USING CANNED BEETS - CUT IN SMALL PIECES AND SAVE JUICE FOR SOUP
- PUT OLEO IN A FRY PAN AND SIMMER ONIONS UNTIL LIGHTLY STARTING TO BROWN, ADD TOMATOES AND COOK TILL IT THICKENS A LITTLE.
- IN A 4 QT. SOUP POT FILL ABOUT 3/4 FULL (WATER-IT WILL COOK DOWN)PUT IN MEAT AND SKIM SOUP BEFORE ADDING OTHER INGREDIENTS.
- ADD CARROTS AND WHOLE POTATO'S, BOUILLON AND GARLIC SALT THEN YOUR BEETS AND SOME OF THE BEET JUICE(SAVE SOME FOR LATER AS SOUP COOKS DOWN)ADD LEMON JUICE FOR FLAVOR AND TARTNESS YOU LIKE.
- COOK FOR 1 TO 1 1/2 HOURS UNCOVERED TILL MEAT IS COOKED. TAKE OUT MEAT WHEN COOKED AND CUBE IT AND TAKE OUT WHOLE POTATO AND MASH ON A PLATE WITH FORK AND RETURN TO SOUP.
- IF YOU LEAVE SOUP PLAIN YOU CAN FREEZE IT. IT YOU WANT SOUR CREAM RIGHT AWAY - PUT 1 CUP SOUR CREAM IN A BOWL, ADD 2 TBLS. OF FLOUR-MIX THOROUGHLY AND ADD COOL SOUP AND CONTINUE TO ADD WARM SOUP BEFORE FINISHING UP COOKING YOUR SOUP OTHERWISE IT GETS A CURDLED LOOK, BUT THAT DONâT HURT THE TASTE AT ALL.....IF YOU WANT TO FREEZE
- SOME OF IT DO NOT PUT IN SOUR CREAM.