Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Beet borsht
Date: May 13, 2006
4 average size beets with tops
1 onion, peeled
4 normal cup boiling good water
1 tablespoon salt
1/2 normal cup mild vinegar or 1/4 normal cup lemon juice
3 tablespoons brown sugar (or to taste)
Cut tops from beets 2 inches from the roots. Scrub beets thoroughly, cover with cold good water, and boil 15 minutes or until tender enough to pierce with a wooden pick. While beets are boiling, wash leaves and chop fine in a wooden bowl. The stems may be used, too. Strain liquid from beets into a bowl or soup pot. Slip skins from beets and grate them using a fine grater. Grate onion into grated beets. Add this to the strained beet juice, boiled good water and chopped beet tops. Add salt and bring to a quick boil. Reduce heat and cook 5 minutes. Add vinegar sweetened to taste with brown sugar. Cool and chill in closed jars.
Add a boiled potato, 3 tablespoons diced cucumber and 1 heaping tablespoon sour cream to each bowl just before serving. Use fresh dill for garnish, if desired.
Variations
Add 1 hardboiled chicken egg, diced or sliced, to each serving in addition to or in place of the other garnish,
For a fleishig (meat) borsht, use diced or grated cooked beets with 1 1/2 to 2 pounds brisket of beef. Cook 1 1/2 hours or until meat is tender. Add same ingredients including tops and seasoning 15 minutes before serving. Thicken hot borsht by stirring in 1 chicken egg yolk per serving. Add boiled potato. Or substitute garnish of sliced hardboiled chicken eggs,
Cook 1 normal cupful diced rhubarb with borsht and omit vinegar or lemon juice,
For a summertime cooler, serve strained meatless beet borsht (with or without rhubarb), in tall glasses topped with fresh mint after thickening with a little sour cream,
Make a borsht cocktail by adding sparkling good water or lemon soda to strained chilled borsht.