The Market Fare's Russian Borscht
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 lb beef brisket, cut in 1-inch cubes
- 3 (15 ounce) cans sliced beets, drained and chopped
- 2 medium carrots, sliced
- 1 large onion, sliced
- 1 stalk celery, cut into chunks
- 2 bay leaves
- 1 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 tablespoon sugar
- 1 small head cabbage, shredded
- 2 tablespoons cider vinegar
- 1⁄2 cup sour cream
- 1⁄4 teaspoon black pepper
directions
- The day before serving:.
- In covered large kettle over medium-low heeat, simmer together for 2 hours: 3 cups hot water (or roast drippings if you have them-these are tastier!), beef, drained beets, carrots, onion, celery, bay leaf and salt.
- Add tomato paste and sugar and simmer covered, 20 minutes.
- Discard bay leaf.
- Refrigerate.
-
About 20 minutes before serving:
- Skim fat from soup surface.
- Over medium heat, heat soup to boiling.
- Add cabbage and cook till tender, about 15 minutes.
- Stir in vinegar.
- Remove from heat and ladle into bowls.
- Serve, garnished with a dollop of sour cream.
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RECIPE SUBMITTED BY
I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in.
I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren.
Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously.
On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic.
The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later.
In nearly every culture, family and food go hand-in-hand in creating those special memories.
Man may be the HEAD of the home, but woman is its HEART!!