Classic Beet Borscht Misc Recipes


Home  >  Recipes  >  Misc Recipes   >  Classic Beet Borscht Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   blueberry fungee   urdu   apple cake   Condensed Milk Recipe   biryani   shawarma   donuts   bombay biryani   puff pastry    chicken chilli   blueberry funge   beirox   Indian Chicken Curry   birthday cake   Danish Pastry    Burfi   nuggets   samoosa   ampalaya   dum biryani   moosa   gulab jamun   cheddar cheese   1994 3rd Place   drumsticks   kanum ma kang mung   red wine and rosemary porterhouse   mustard meatloaf   lamb stew with rosemary dumplings   chicken pasta   cheese balls   skillet enchiladas   targine   apple custard   chinese rice   tuna ring   phirni   apple Salsa   salsa sauce   Baklava   chocolate cookies   pepsi   lemon lime soda   fajita chicken   whelks   frappuccino   apple pinwheels   aljotta   Cream Cheese Recipe   albanian   pinacolada   flounder   plain cake   crab mousse   potatos   mister saleem   coca cola   tartar sauce   chicken picata   ground cherry pie   electric lemonade   BBB   vanilla cream cake   turkey wrap   apricot muffins   white sauce   cheese pizza   lemon lime   vegetable biryani   key lime cake   3B   Lunchbox  


Classic Beet Borscht

Ingredients:

3 tb Butter
3Cloves Garlic, minced
1 cOnion, chopped
6 cBeef Stock
6 cChicken Stock
1 tb Fresh Dill, minced
2 1/4 lb Beets, peeled and chopped
1 cCelery, chopped
1 cCarrots, chopped
Salt
Pepper
3 tb Red Wine Vinegar
5 tb Sugar
Sour cream
Fresh Dill Sprigs


Method:

Melt butter in heavy large saucepan over medium heat. Add garlic and
saute 30 seconds. Add onion and cook until translucent, stirring
occasionally, about 8 minutes. Add both stocks and minced dill and
bring to a boil. Add beets, celery and carrots and cook until
vegetables are tender, stirring occasionally, about 25 minutes.
Season soup with salt and pepper. Add vinegar and sugar. Taste and
add more vinegar or sugar as desired. Ladle into bowls. Top with a
dollop of sour cream and garnish with dill.





 Classic Beet Borscht   Classic Macroni   Classic Barbecued Spareribs   Classic Borekas   Classic Lasagne   Classic Blintz Leaves   Classic German Burgers   Classic Challah   Classic Macaroni Salad   Classic Quiche   Classic Challa   Classic Ragu Bolognese   Classic Sticky Buns   Classic English Muffins   Classic Potato Kugel   Classic Risotto   Classic Margarita   Classic Spinach Lasagna   Classic Prime Rib   Classic Cole Slaw   Classic Polenta   Classic Baked Manicotti   Classic Cannoli - Cannoli Alla Siciliana   Classic Cassoulet   Classic Italian Meatballs   Classic Mexican Flan   Classic Bistro Potato Gratin Dauphinoise   Classic French Fries With Chili Salt   Classic Quiche Lorraine   Classical Pesto With Fettuccine   Classic Swiss Fondue   Classic Spaghetti Carbonara   Classic Lasagna   Classic Martini   Classic Red Chili Sauce~ New Mexico-style   Classic Red Chili Sauce, New Mexico-style   Classic Torani Italian Cream Soda   Classic Raspberry Vinaigrette   Classic Spinach Spread 

 

 

Copyright 2009 - 2018, All rights reserved, PagesPak.com