Best 2 Grand Forks Borscht Recipes

UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT

Steps:

• In a large (8 quart) stock pot, add water and bring to boil.
• Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
• Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
• Meanwhile, begin to prepare all vegetables.
• When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
• Add 3 tablespoons butter to potatoes, mash well.
• Stir in whipping cream, mixing well to incorporate; set aside.
• In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
• Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
• The sauce will be thickened.
• Cover, reduce heat to keep warm.
• In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
• Remove from heat and set aside.
• To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
• Cover and cook for 10 minutes.
• Add cauliflower and celery and continue to boil gently until potatoes are just tender.
• Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
• Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
• Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
• Return to boil and cook for 3 more minutes.
• Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
• Remove beets and discard or eat them separately.
• The beets are for coloring only.
• Adjust seasonings to taste.
• If borscht is too sweet to your liking, stir in some additional lemon juice.
• If desired, serve with a sprinkle of cayenne pepper.
• Refrigerate any unused portions.
• Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.