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BS: Borscht

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Joe Offer 11 Apr 09 - 06:00 PM
Leadfingers 11 Apr 09 - 06:30 PM
John on the Sunset Coast 11 Apr 09 - 06:38 PM
artbrooks 11 Apr 09 - 06:54 PM
Q (Frank Staplin) 11 Apr 09 - 09:09 PM
The Sandman 12 Apr 09 - 05:27 AM
Q (Frank Staplin) 12 Apr 09 - 12:54 PM
Joe_F 12 Apr 09 - 09:00 PM
Q (Frank Staplin) 12 Apr 09 - 09:43 PM
open mike 12 Apr 09 - 11:58 PM
Bill H //\\ 13 Apr 09 - 04:56 PM
Joe_F 13 Apr 09 - 08:54 PM
Janie 13 Apr 09 - 11:16 PM
Jim Dixon 14 Apr 09 - 12:14 AM
ClaireBear 14 Apr 09 - 03:07 PM
GUEST, Ebbie 14 Apr 09 - 06:34 PM
Bill H //\\ 14 Apr 09 - 06:42 PM
ClaireBear 14 Apr 09 - 07:33 PM
GUEST,yelena 16 Mar 10 - 10:44 PM
Charmion 17 Mar 10 - 09:11 AM
open mike 17 Mar 10 - 04:40 PM
Charmion 17 Mar 10 - 04:41 PM
GUEST,leeneia 18 Mar 10 - 06:56 AM
GUEST,Charmion's brother Andrew 18 Mar 10 - 07:37 AM
robomatic 18 Mar 10 - 12:36 PM

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Subject: BS: Borscht
From: Joe Offer
Date: 11 Apr 09 - 06:00 PM

Well, it's Holy Saturday, and my Polish wife and her 94-yr-old Polish mother have finished making the cheesecake and are now making the borscht in Polish, barszcz). This, I find, is one of the many advantages of being married to a Polish woman, because her borscht (with a large dollop of hoseradish) and a couple of beers are enough to send a man to heaven.

So, I was wondering what Borscht recipes and customs others might have. Here's Christina's heirloom family recipe:
    Borstch (mom's spelling) - makes 8 quarts.
    Simmer (in water just to cover) pork bones or ribs about 1-1/2 hours - till tender - strain - use meat for other recips -
    Grind - coarse - 8 Cans Beets - use liquid - Beets do not need boiling - they are ready to eat. (but Christina, being an Organic Woman, uses fresh beets)
    Bring to Simmer -
      add 3/4 cup Sugar
      1/2 cup + 2 Tablespoons Vinegar (white preferred or cider vinegar)
    Blend 1 cup milk with 5 Tablespoons cornstarch - till smooth-
    While Borstch is simmering add Mixt. - Slowly-
    So as not to curdle - ass some Broth to Mixt. will help.
    Cut Up 12 hard cooked eggs. Add to Borstch - no simmer
    "   " 1-1/2 pound Kielbasa - boiled & peeled - add water from kielbasa to borstch
    "   " 4-5 oz. white horseradish or to taste. (we now add it at the table, because Grandma doesn't like the hot stuff like she used to)

So, that's it. With the mixture of meat and dairy, it's certainly not Kosher. With the Kielbasa, it's certainly not organic or vegetarian - but Christina claims Kielbasa is a Polish vegetable. Any other recipes?

-Joe, preparing to feast-


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Subject: RE: BS: Borscht
From: Leadfingers
Date: 11 Apr 09 - 06:30 PM

We could always sing ' Borscht a song at Twilight' I suppose


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Subject: RE: BS: Borscht
From: John on the Sunset Coast
Date: 11 Apr 09 - 06:38 PM

Hi Joe-

There are several borschts (my family's spelling, too). Beet Borscht, Cabbage Borscht, etc. In my Jewish experience (not necessarily the exemplar for Jewish food) borscht is a vegetable soup, usually served cold, and in the case of the beet borscht usually served with a dollop of smetena, a fancy schmancy word for sour cream...not the composer

While I like soups in general...four or five times a week like them..., I have never seen a reason for existence of Beet Borscht. It is, for me, the James Taylor of soups. How-some-ever, if I ever decide to like it, I'll try your recipe.


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Subject: RE: BS: Borscht
From: artbrooks
Date: 11 Apr 09 - 06:54 PM

Sounds good, Joe - especially the beer and kielbasa part. My first experience with borscht was my wife's Grandma Masha's...which was enough to send anyone off to the cupboard for a can of Campbell's chicken noodle. That looks good - but it also looks like enough to feed a small army.


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Subject: RE: BS: Borscht
From: Q (Frank Staplin)
Date: 11 Apr 09 - 09:09 PM

Joe, I have a Ukrainian Barszcz recipe that I took down verbally from a Ukrainian cook whose parents homesteaded close to the Hudson's Bay river 'lot' we once had near Smoky Lake, Alberta. Ukrainian settlers are dominant in that part of Alberta (Some Poles also settled in the area, but they mostly have moved to the big cities of Edmonton and Calgary). Most of the Ukrainians came from what once was called Bessarabia, an area now mostly Moldova.

This recipe is a bit incoherent; I don't have my wife handy to help me, but your wife and others might find something of interest in it.

The basis is a 'soup stock.'
6 cups soup stock, which was prepared as follows:
2 pounds brisket, or other meat
10 cups cold water
A marrow bone
3 carrots
1 celery root
1 parsley root
1 large leek
1 1/2-2 medium onions (baked!)
1/2 head savoy cabbage (optional)
3-4 dried mushrooms (gathered locally, not those white things)
Salt, pepper, to taste.
1 tbs fresh chopped dill, (or parsley)

The soup-
6 cups of the soup stock, with pork meat, dried mushrooms and beets added.
2 beets, preferably cut in fine strips (or more)
1/2 head savoy cabbage
5 medium tomatoes, quartered
2 strips raw bacon
1/2 medium onion, grated
1 tsp fresh dill
1 tsp fresh parsley
1 tbsp butter 2 hard-cooked eggs (optional)
1/4 pound diced sausage (optional)
Season to taste.

The local smoked sausage from there is heaven, very meaty and low fat.


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Subject: RE: BS: Borscht
From: The Sandman
Date: 12 Apr 09 - 05:27 AM

other ingredients which improve borscht,are spinach/sorrel,and caraway seeds.
my stepmother was russian jewish,and our borscht was a vegetable[not meat soup].it also improved if left a day .


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Subject: RE: BS: Borscht
From: Q (Frank Staplin)
Date: 12 Apr 09 - 12:54 PM

Yes, many of these soups (stews), chili, etc. seem better the second day.

I remember a fellow who kept a chile pot going for weeks by adding ingredients to keep it full. It was pretty bad, and needed a few bottles of XX on the side.


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Subject: RE: BS: Borscht
From: Joe_F
Date: 12 Apr 09 - 09:00 PM

If you order borscht in a U.S. deli, you'll generally get a little dish of shredded beets with a dollup of sour cream. Nothing wrong with that, but I have had some success with the following meal-in-itself Russian version, from the N.Y. Times Cookbook:

1 lb lean beef, cubed
1.5 qt water
1 T salt
1.5 c shredded raw beets
0.75 c shredded carrots
0.75 c white turnips
1 med onion, chopped
2 T tomato puree
2 T vinegar
1 t sugar
2 T butter
0.5 head cabbage, shredded
Fresh-ground black pepper
2 bay leaves

Simmer the beef, covered, in salted water until tender, about 1.5 h.
Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, puree, vinegar, sugar, & butter, covered, 15 min. Stir frequently. Add the cabbage, & cook 10 min longer.
Add the vegetable mixture, pepper, & bay leaves to the meat & broth. Cook until the vegetables are tender.
Serve with sour cream.


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Subject: RE: BS: Borscht
From: Q (Frank Staplin)
Date: 12 Apr 09 - 09:43 PM

Joe, if you are still watching, how many beets does your wife use? And what size?

Some recipes are heavy on the beets, and in some, the beets are just one vegetable among many. Joe's recipe seems like it is heavy on the beets.


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Subject: RE: BS: Borscht
From: open mike
Date: 12 Apr 09 - 11:58 PM

i have never used any kind of meat or meat broth or sugar or cabbage,
and i usually blend the soup to make it smoothe.

i never thought of adding thickener such as corn starch,
or horseradish, but have used golden beets, and alway
a "dollop" of sour cream...

i usually boil beets, onions and garlic (and maybe a carrot or two)
til soft, then whirl in a blender, and
eat. I see bottles of borscht in the store
in the kosher shelves at certain time of year.

beets or beet juice is also great in pickled eggs...


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Subject: RE: BS: Borscht
From: Bill H //\\
Date: 13 Apr 09 - 04:56 PM

AH! Borscht. How I love a good beet borscht. My daughter, who loves to cook, made a whole batch for me recently---thick and tasty from fresh beets. The only thing it should carry a warning label that you are not bleeding when you urinate---it is the beets.

Store brought Borscht (Golds- Manishewitz-etc)are nothing but a watered version---a Beet drink if you will. The proof of that is you will have no fear of going to the bathroom and until you get the thick stuff (and real thing) you really do not know what it tastes like.

By the way---a nice boiled potato in a cold bowl of real borscht is great.

Now let us get to the next course---some nice cheese blintzes---and more sour cream. We will clog those arteries as quick as we can.

Bill Hahn


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Subject: RE: BS: Borscht
From: Joe_F
Date: 13 Apr 09 - 08:54 PM

Q: As I have no wife, I cannot answer your question directly. However, the number of beets it takes to make 1.5 cups of shredded beets depends on the size of the beets. One big one will do it.


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Subject: RE: BS: Borscht
From: Janie
Date: 13 Apr 09 - 11:16 PM

Borscht is an aquired taste that I have not been able to acquire.

for that matter, beets are something for which I have never been able to acquire a taste. I love pickled eggs, and that is as close to a beet as I can stand to be.


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Subject: RE: BS: Borscht
From: Jim Dixon
Date: 14 Apr 09 - 12:14 AM

Peter Ostroushko wrote a great song called BORSCHT. The song contains a complete recipe. See the lyrics in the DT. You can hear it in an archived radio program: click here and then skip to 34:45 (that is, 34 minutes, 45 seconds from the beginning of the file).


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Subject: RE: BS: Borscht
From: ClaireBear
Date: 14 Apr 09 - 03:07 PM

My first exposure to the concept of borscht was a childhood friend's mother who remembered borscht from her own childhood and wanted us kids to experience it.

However, not having any beets handy, she substituted canned tomato soup for the beet-infused broth itself; and not having any sour cream either, she garnished each bowl with a generous dollop of Kool Whip.

Joe, your wife's recipe may have given me the courage to try again.

Claire


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Subject: RE: BS: Borscht
From: GUEST, Ebbie
Date: 14 Apr 09 - 06:34 PM

I have a Polish friend who has served borscht a number of times. It may be an acquired taste for some but I think I have loved it from my first taste. On the other hand, I also love just plain beets.


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Subject: RE: BS: Borscht
From: Bill H //\\
Date: 14 Apr 09 - 06:42 PM

AH---Beets and Borscht. I shall try to get the recipe from my daughter and post it.

    Claire: Given your experience I would have sworn off food altogether---gosh---koolwhip vs sour cream tomato soup for beets surprising that the lady did not suhstitute spam for veal and any chef boyardee product for real food.

Bill Hahn


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Subject: RE: BS: Borscht
From: ClaireBear
Date: 14 Apr 09 - 07:33 PM

Bill, she probably did -- I learned not to eat there much, after that day!

I am actually rather a good cook myself, and I might not be so conscientious about my ingredients were it not for that horrific culinary experience, which 45 years later is still deeply etched into memory.

Experience is, after all, what you get when you don't get what you want.

C


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Subject: RE: BS: Borscht
From: GUEST,yelena
Date: 16 Mar 10 - 10:44 PM

yes. this is how i cook my borch. i also add potatoes. and try to put a marrow bone with meat. I dont cut meat into small pieces. Meat cooks for a long time and is much more tender if cooked as big chunk. I was born in kiev, ukrain. Also great way to eat this is with buttered european rye bread and row garlic wich one dips in salt (look for it in russian deli). Put little sour cream in borch when serving. very very good. :)


Subject: RE: BS: Borscht
From: Joe_F
Date: 12 Apr 09 - 09:00 PM

If you order borscht in a U.S. deli, you'll generally get a little dish of shredded beets with a dollup of sour cream. Nothing wrong with that, but I have had some success with the following meal-in-itself Russian version, from the N.Y. Times Cookbook:

1 lb lean beef, cubed
1.5 qt water
1 T salt
1.5 c shredded raw beets
0.75 c shredded carrots
0.75 c white turnips
1 med onion, chopped
2 T tomato puree
2 T vinegar
1 t sugar
2 T butter
0.5 head cabbage, shredded
Fresh-ground black pepper
2 bay leaves

Simmer the beef, covered, in salted water until tender, about 1.5 h.
Meanwhile, in a large saucepan simmer the beets, carrots, turnips, onion, puree, vinegar, sugar, & butter, covered, 15 min. Stir frequently. Add the cabbage, & cook 10 min longer.
Add the vegetable mixture, pepper, & bay leaves to the meat & broth. Cook until the vegetables are tender.
Serve with sour cream.


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Subject: RE: BS: Borscht
From: Charmion
Date: 17 Mar 10 - 09:11 AM

Thanks, GUEST yelena. It's nice to have the opinion of an expert.


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Subject: RE: BS: Borscht
From: open mike
Date: 17 Mar 10 - 04:40 PM

yum--i am getting hungry for this...

also for a steamed pot of brocolli, onion, carrot, celery, potato..
it might be good with hollandaise on top!


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Subject: RE: BS: Borscht
From: Charmion
Date: 17 Mar 10 - 04:41 PM

Anything with hollandaise on top is good.


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Subject: RE: BS: Borscht
From: GUEST,leeneia
Date: 18 Mar 10 - 06:56 AM

I'm here to represent the other side.

My husband loathes beets. When we were first married, I served beets for dinner and he went into a major sulk. Turned out he assumed I would know that beets are vile and that it is an insult to be served them.

One summer I grew beets to have for my own lunches, but he objected to the way the house smelled from the cooking.

Later I read in a book that this hatred for beets is a rather common phenonenon in males. I can only conclude that they must taste and smell different to different people.

A wise host or hostess would check with guests before serving them beets.


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Subject: RE: BS: Borscht
From: GUEST,Charmion's brother Andrew
Date: 18 Mar 10 - 07:37 AM

Beet root makes me gag; didn't like it as a boy, still do not enjoy it. Beet greens, however, are quite good if prepared like spinach.


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Subject: RE: BS: Borscht
From: robomatic
Date: 18 Mar 10 - 12:36 PM

Russian and Ukrainian alphabet has this wonderful letter that looks like a W with a descending serif on the right end, it is prounounced "shch" and in those languages it is the final letter of the 4-letter word: BORW pronounced 'borshch'.
Yiddish/ German has no such letter so the best they can do to approximate the pronunciation is to add a 't' sound at the end:
borsht.

For those of you old enough to remember the shavers and blades made by Wilkinson, there used to be an add on US television with two swishing blades, and the sound effect was "SHH" "SHHCHH" which was how I learned to pronounce my Russian shibbilants.


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