Russian Borscht recipe

Russian Borscht recipe 

Russian Recipe Ingredients:

3/1/2c. canned tomatoes

5 or 6 med.size potatoes cut in equal parts

1 huge carrot cut fine

1 little stripped beet

salt to taste

1 little onion slashed

margarine

4 c. destroyed cabbage

3/4 c. sweet cream

1/2c. new green pepper cleaved

2 tbs. new or dried dill

1 celery cleaved fine

2/1/2 qts. water

1/1/2 c. diced potatoes

dark pepper

Russian Recipe Instructions:

Put water to bubble in huge kettle.Add 1/2 c. canned tomatoes. At the point when water is bubbling drop in 5 or 6 medications. size potatoes,chopped carrot and the beet. While this is cooking add 3 tbs margarine in skillet. Whenever dissolved add slashed onion,cook delicate however don't brown. Add 3c. canned tomatoes and let stew with onion and spread until a thick sauce. Set to back of oven. Into a different griddle put 2-3 tbs. margarine to liquefy. Add 2c. destroyed cabbage and sear.

Cook delicate yet don't brown.Shred another 2c. to add later to the borstch. Whenever potatoes are delicate eliminate them to a bowl.Add 2tbs. spread, pound well,then add 3/4c. sweet cream and blend well and put away. Add 1/1/2c. diced potatoes to the stock and the rest of the destroyed cabbage. At the point when diced potatoes are delicate, add the onion-pureed tomatoes, then add the cooked cabbage,and the potato-cream blend.

Add 3 tbs. margarine to the borsch. Mix well. Add new slashed fine green pepper. Add 3tbs new or dried dill. The more new dill the better the flavor. Eliminate beet, after one hour after borsch is prepared. Borsch is prepared to serve. Serve hot. Present with hacked garlic in your soup bowl and a new slice of meat and potatoes... enjoy...the Russian Borscht formula !!!

Russian Borscht recipe Video :