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Borscht

Sunday, July 26, 2009. There are local variations in the basic borscht recipe:. In Belarusian the tomatoes are standard, sometimes in addition with beets. It is usually served with smetana (eastern-European style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic. In Russian cuisine, it usually includes beets, meat, and cabbage and optionally potatoes. In Lithuanian cuisine, dried mushrooms are often added. In Mennonite cuisine, b...

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Borscht | borscht-soup.blogspot.com Reviews

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Sunday, July 26, 2009. There are local variations in the basic borscht recipe:. In Belarusian the tomatoes are standard, sometimes in addition with beets. It is usually served with smetana (eastern-European style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic. In Russian cuisine, it usually includes beets, meat, and cabbage and optionally potatoes. In Lithuanian cuisine, dried mushrooms are often added. In Mennonite cuisine, b...

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Borscht | borscht-soup.blogspot.com Reviews

https://borscht-soup.blogspot.com

Sunday, July 26, 2009. There are local variations in the basic borscht recipe:. In Belarusian the tomatoes are standard, sometimes in addition with beets. It is usually served with smetana (eastern-European style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic. In Russian cuisine, it usually includes beets, meat, and cabbage and optionally potatoes. In Lithuanian cuisine, dried mushrooms are often added. In Mennonite cuisine, b...

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borscht-soup.blogspot.com

1

Borscht: Borscht

http://borscht-soup.blogspot.com/2009/07/borscht.html

Sunday, July 26, 2009. Borscht (also borsht, barszcz or borshch) is a soup that is popular in many Eastern and Central European countries. It is made with beetroot as a main ingredient which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup). The soup is a staple part of the local culinary heritage of many Eastern and Central European nations. Subscribe to: Post Comments (Atom). Hot and cold Borscht.

2

Borscht: Other regional recipes

http://borscht-soup.blogspot.com/2009/07/other-regional-recipes.html

Sunday, July 26, 2009. There are local variations in the basic borscht recipe:. In Belarusian the tomatoes are standard, sometimes in addition with beets. It is usually served with smetana (eastern-European style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic. In Russian cuisine, it usually includes beets, meat, and cabbage and optionally potatoes. In Lithuanian cuisine, dried mushrooms are often added. In Mennonite cuisine, b...

3

Borscht: Polish variants

http://borscht-soup.blogspot.com/2009/07/polish-variants.html

Sunday, July 26, 2009. The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsnip. The ingredients are cooked for some time together to produce kind of clear broth (when strained) served as boullion in cups or in other ways. Some recipes include bacon as well, which gives the soup its distinctive, "smoky" taste. A key component to the taste of barszcz is acidity. Whilst barszcz can be made easily within a few hours by si...

4

Borscht: July 2009

http://borscht-soup.blogspot.com/2009_07_01_archive.html

Sunday, July 26, 2009. There are local variations in the basic borscht recipe:. In Belarusian the tomatoes are standard, sometimes in addition with beets. It is usually served with smetana (eastern-European style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic. In Russian cuisine, it usually includes beets, meat, and cabbage and optionally potatoes. In Lithuanian cuisine, dried mushrooms are often added. In Mennonite cuisine, b...

5

Borscht

http://borscht-soup.blogspot.com/2009/07/borscht-recipe-ingredients-8-cups-beef.html

Sunday, July 26, 2009. 8 cups beef broth*. 1 pound slice of meaty bone-in beef shank. 1 large onion, peeled, quartered. 4 large beets, peeled, chopped. 4 carrots, peeled, chopped. 1 large russet potato, peeled, cut into 1/2-inch cubes. 2 cups thinly sliced cabbage. 3/4 cup chopped fresh dill. 3 Tbsp red wine vinegar. 1 cup sour cream. Salt and pepper to taste. Use gluten-free broth if you are cooking gluten-free. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. Hot and cold Borscht.

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borscht-soup.blogspot.com

Borscht

Sunday, July 26, 2009. There are local variations in the basic borscht recipe:. In Belarusian the tomatoes are standard, sometimes in addition with beets. It is usually served with smetana (eastern-European style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic. In Russian cuisine, it usually includes beets, meat, and cabbage and optionally potatoes. In Lithuanian cuisine, dried mushrooms are often added. In Mennonite cuisine, b...

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