Cooking Tips & Hints
                  Week 26 Featured Recipe
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OLD WORLD BORSCHT
(click for printable version of this recipe)
There are many variations on what to put into borscht so I used a combination of different recipes and ended up with this final product.
TOOLS:
1 large cooking pot (not shown in picture)
Colander
Grater
Skillet
Cutting Board
Knife
Wooden Spoon
INGREDIENTS:
6 to 8 fresh red beets
Fresh sprigs of parsley
Fresh sprigs of dill
Juice from 1 lemon
2 leeks, chopped
to 1 lb ground sausage (optional)
dash of salt
dash of pepper
1 clove of garlic, finely chopped
1 16 oz container nonfat yogurt
1 cucumber, seeded and chunked
Sour cream for garnish

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION:
Peel and wash beets thoroughly. Boil 2 quarts of water in large pot and add beets. Cook until soft, about 40 minutes. Remove beets from water and reserve the cooking water in the pot. When cool enough to handle grate the softened beets. While the beets are cooking, saute the sausage and leeks in a skillet then set aside. Put grated beets back into pot with salt and sugar. Tie the parsley sprigs together and put in pot. Add the leeks and sausage and simmer for about 10 minutes. Remove parsley and take pot off stove. When mixture is cool, add cucumber & garlic to beets along with yogurt. Mix well. Dish into individual serving bowls and top with sour cream. May be warmed up if you prefer.

HINTS: Some of the beets were small and some large so I cut the larger beets in halves or thirds for more uniform cooking time. I tied the parsley with cooking twine long enough to drape over the side of the pot so it could easily be removed. The borscht was served with a triple decker grilled cheese sandwich that will be featured next week.

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