Borscht for Balac

[LilPuppy]

Well it's Russian and not Bulgarian.... :D ....but anyways


Ingrediants: for 2 litres


450 grams (1 pound) of beef brisket or shank (cooked meat is acceptable)

2 1/2 quarts or litres of beef stock...(canned is preferred if your not making your stock)

3 tablespoons of butter

2 med. sized onions sliced thin

3 leeks(white part only) cut into thin narrow strips(julienne cut)

1 large cabbage shredded( I use red cabbage)

Canned beets(totalling 20 oz.) Grate coarsely on a cheese grater(save the juice)

3 oz. of tomatoe paste(half a can...they are usually 6 oz.)

3 oz. of white vinegar

2 tablespoons of sugar

salt & pepper

sour cream

6 cloves of garlic chopped coarsely

8 strips of bacon(cut in thin small strips)


Procedure:

Place meat in a large pot and cover with the stock(cold stock) add 3 bayleaves and slowly bring to a boil then reduce to a simmer.Cook until meat is tender.Remove the meat and cut into small cubes.In another large pot add the butter and bacon and cook until crisp.Remove the bacon leaving the butter and bacon fat in the pot.Next add onions ,leeks , cabbage and garlic. Cook slowly for about 5 mins. Stirring so that all is covered in the grease. Now add beets(juice and all),meat,tomatoe paste ,vinegar , sugar and bring to a boil , then reduce and cook till vegetables are tender. Season with salt & pepper. At service add a spoonfull of sour cream in the middle and sprinkle a few of the bacon crisps and parsley around the bowl of soup...... :D


enjoy..

[Chalybos]

I got heartburn just reading the recipe.

[SauerKraut]

Actually, Puppy, Borscht is just as Bulgariyan as it is Russian. It's not a Russian dish, it's an Eastern European slavic dish. This covers all the slavic tribes, including Russia. But if you want to get technical, it's more Rumanian than anything.


There's MEAT in that borscht!!!! mmmmkay. Never had borscht with meat in it before. Also, though you should never use white cabbage but always red. Be sure to stress that the sour cream is the most important part of the dish, which just so happens to be the topping.

[SauerKraut]

This reminds me when you said to save the beet juice.


My grandmother makes the best fresh beet juice.

She takes 1.5 kg's of freshly picked beets and puts them in glass jars. She fills up the glass jars with room temperature water, just enough to cover all the beets. Then places a slice of whole wheat bread on top, then seals with plastic sheeting. After 4 or 5 days, you carefully remove the foam on top, drain, pour into bottles and if you cork them, they will last several months.


Tastey. Try it.

[LilPuppy]

Actually, Puppy, Borscht is just as Bulgariyan as it is Russian. It's not a Russian dish, it's an Eastern European slavic dish. This covers all the slavic tribes, including Russia. But if you want to get technical, it's more Rumanian than anything.


There's MEAT in that borscht!!!! mmmmkay. Never had borscht with meat in it before. Also, though you should never use white cabbage but always red. Be sure to stress that the sour cream is the most important part of the dish, which just so happens to be the topping.

Actually it is considered Russian...sorry the soup is a registered(any test that I've taken has had it classified as a Traditional Russian National Soup) as vichycoisse is an American soup...concocted by a chef in Washington DC...Pea Soup is Canadian,Minestroni is Italian...and so on and so on...Yeah traditional and National foods are a big part of the Red Seal exam (the test to be reconized as a chef world wide) and I aced that test bro so unless Bulgaria has been annexed by Russia it is considered worldwide as a Russian soup.. :D ...And sour cream was mentioned as the finishing topping... :D

[SauerKraut]

Actually, Puppy, Borscht is just as Bulgariyan as it is Russian. It's not a Russian dish, it's an Eastern European slavic dish. This covers all the slavic tribes, including Russia. But if you want to get technical, it's more Rumanian than anything.


There's MEAT in that borscht!!!! mmmmkay. Never had borscht with meat in it before. Also, though you should never use white cabbage but always red. Be sure to stress that the sour cream is the most important part of the dish, which just so happens to be the topping.

Actually it is considered Russian...sorry the soup is a registered(any test that I've taken has had it classified as a Traditional Russian National Soup) as vichycoisse is an American soup...concocted by a chef in Washington DC...Pea Soup is Canadian,Minestroni is Italian...and so on and so on...Yeah traditional and National foods are a big part of the Red Seal exam (the test to be reconized as a chef world wide) and I aced that test bro so unless Bulgaria has been annexed by Russia it is considered worldwide as a Russian soup.. :D ...And sour cream was mentioned as the finishing topping... :D



well, i think your test you took was written by someone who's never even been to Russia. Borscht isn't as popular there as in other places, like Southeastern Europe and on up to Poland. Very popular in Poland.

I'm no chef, and I'm not going to argue with you, but never in my entire life in my entire travels have I ever, ever seen borscht with meat in it, ever. Never once in your so-called "Motherland of Borscht" Russia, nor in my country, nor in Rumania (which is where "borscht" came from, from the jewish population in Rumania, and is where the word originated from...borscht is not a russian word).

So, it seems we're going to argue over this, but who cares. Borscht is my favourite and so are you, so stfu already and get in the kitchen and cook me some food, b!tch.



*edit* if you want to get technical, the only kind of cow that should be in borscht is cow parsnip (meadow parsnip) :D


LETS ROCK PUPPY!

[LilPuppy]

So, it seems we're going to argue over this, but who cares. Borscht is my favourite and so are you, so stfu already and get in the kitchen and cook me some food, b!tch.

Nah I wanna argue ...... :P

[SauerKraut]

So, it seems we're going to argue over this, but who cares. Borscht is my favourite and so are you, so stfu already and get in the kitchen and cook me some food, b!tch.

Nah I wanna argue ...... :P


heheheh

ok

you go first. I'll go murder people on the server while you present your case. :P

[LilPuppy]

These are by no means definite as I also found American Borsch( damn they lay claim to anything) and yes I also found them pertaining to the Ukarine and Poland....will find an official one soon.....rebutal my esteemed spammer....... http://www.netcooks.com/recipes/Soups/Simple.Borsch.html


http://eat.epicurious.com/dictionary/food/index.ssf?DEF_ID=566



http://www.foodreference.com/html/borschr.html




http://www.russiantokyo.com/eat-in/borsch/Borsch.htm

[SauerKraut]

These are by no means definite as I also found American Borsch( d**n they lay claim to anything) and yes I also found them pertaining to the Ukarine and Poland....will find an official one soon.....rebutal my esteemed spammer....... http://www.netcooks.com/recipes/Soups/Simple.Borsch.html


http://eat.epicurious.com/dictionary/food/index.ssf?DEF_ID=566



http://www.foodreference.com/html/borschr.html




http://www.russiantokyo.com/eat-in/borsch/Borsch.htm

Well, three of those just say that borsht is the most popular soup in Russia. One says Russia and Poland. The russian link you posted is just a bunch of russians teaching some japanese kids how to make it (and show them what to drink it with...ie vodka). The other is just a recipe.

Being the most popular soup in Russia doesn't mean the soup originated in Russia. I doubt the most popular soup in America originated here too. In fact, the most popular soup in Bulgariya originated in Greece. So people saying that it's a "Russian soup" are just misinformed. Nothing wrong with that. People hear one thing and it sticks and they pass it on and after a while, you tend to forget what was really the case. This is human nature.


If you want to know the origin of a food, look at the name. Where do you think Borsht came from? Certainly not Russia as that is an introduced word. The word "borsht" came from the yiddish peoples of Slovenia, Poland, Luzhnia and Slovakia. It's a shortening of the name of a plant that was first used in the soup (beets were substituted for this plant) called "Borshtevnik" or in russian "Borsh'evnik." Look it up, you call it Cow Parsely or something and the scientific name is "Heracleum spondylium."


I just ran across a website that said that borsht is a jewish food from the Ukraine. Are Ukrainians considered Russian? They are to people who have no idea about the Ukraine. I bet you go to Kiev and tell people this and pick up some things with "russian" writing on them, and they'll all say "what was Russia like?"

Puppy, I'm telling you, arguing about this is going to be a horrendous ordeal if you can't get to a university library. The Internet is just going to contradict both of us and also prove both of us right.

I hate that aspect of the Internet.


Let's just agree to disagree about this. :D

Shake on it?

[LilPuppy]

http://www.courteouscanine.com/images/shake.jpg

[MASH]

the most popular soup in America
http://www.dollardays.com/images/c67/24366.jpg

:banana:

[Angry Kid]

the most popular soup in America
http://www.dollardays.com/images/c67/24366.jpg

:banana:

No mini-meatballs???

Heathen . . .

[SauerKraut]

omg I tried those once...



...once.