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] PREP: 01.00, ] COOK: 01.00, ] COST-PER: 01.00, ] DESC: a traditional Mennonite style cabbage borscht
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<h1 style="text-align: center;">mennonite borscht</h1> <p><img src="http://i158.photobucket.com/albums/t88/lnbseattle/Recipe%20Photos/P1020767.jpg" alt="sour leaf soup" width="600" height="600" /></p> <h2>] recipe.ingredients =</h2> <ol> <li>] 2# soup bone w/meat (beef)</li> <li>] cabbage, 1 small</li> <li>] onion, 1 large</li> <li>] potatoes, 4 medium</li> <li>] bay leaf (1),</li> <li>] dill - dried ( 1/4 cup)</li> <li>] parsley - dried ( 2 tablespoons )</li> <li>] pepper, chilli (1 small/medium)</li> <li>] campbells, tomato soup - 10 oz(284ml) tin</li> <li>] salt - 2 Ta*</li> <li>] pepper - 1/2 Te*</li> </ol> <h2>] recipe.instructions</h2> <ol> <li>] cover soup bones with water in a large pot and simmer for 2-3 hours</li> <li>] let cool overnight, then skim the fat off of the top</li> <li>] chop cabbage</li> <li>] dice onion</li> <li>] chop potatoes into bite sized peices</li> <li>] add vegetables to stock</li> <li>] add seasonings ( bay leaf, dill, parsley and chilli pepper) to stock</li> <li>] bring to a boil and then reduce to simmer, </li> <li>] cook until the vegetables are tender</li> <li>] add tomato soup and simmer for 10 more minutes</li> <li>] pour soup into bowls and serve with ...</li> </ol> <h2><span class="plaincharacterwrap break">] yeild</span></h2> <ol> <li>] ## - meal size bowls - approximately 8 </li> </ol> <h2>] served with ...</h2> <ol> <li>] fresh home baked bread</li> <li>] OR shnetya</li> <li>] OR ???</li> </ol> <h2>] video </h2> <ol> <li>] none</li> </ol> <h2> ] reference</h2> <ol> <li>] don sagrott -</li> <li>] edna sagrott -</li> <li>] <a href="http://allrecipes.com/recipe/161438/cabbage-borscht-mennonite-soup/" target="_blank">http://allrecipes.com/recipe/161438/cabbage-borscht-mennonite-soup/</a> - similar recipe</li> <li>] <a href="http://www.mennonitegirlscancook.ca/2012/11/borsch.html" target="_blank">http://www.mennonitegirlscancook.ca/2012/11/borsch.html</a> - another version</li> </ol> <h2>] other</h2> <ol> <li><strong>] notes =</strong></li> <ol> <li>] batch# # - TRY-001 = 2016-0819 - meatless beef bones, broth had greeny scum on top,(which i scraped off) and very little flavor, broth was somewhat cloudy, skimmed off 1/2 the fat, , cabbage was a lot, pot is full of cabbage and only used 3/4, didnt ] ADD salt 2 tsp, ] ADD pepper 1/8 tsp, ] SUB 1/2 tea hot chilli paste for chilli pepper</li> <li>]</li> </ol> <li><strong>] video = </strong></li> <ol> <li>] </li> </ol> <li><strong><strong>] 2016-11-15 - batch# #,</strong><span style="font-weight: normal;"> </span></strong></li> <ol> <li><strong><span style="font-weight: normal;">] @safeway has bones too, $ 8 kg, WTF</span></strong></li> <li><strong><span style="font-weight: normal;">] using 1 large beef bone 4/5 kg, almost no fat on top, small amount of scum, scrape scum, leave fat </span></strong></li> <li><strong><span style="font-weight: normal;">] cooked 1 pot, but had to take small pot out, couldnt fit all cabbage, </span></strong></li> <li><strong><span style="font-weight: normal;">] fresh dill - 1/3 cup</span></strong></li> <li><strong><span style="font-weight: normal;">] fresh parsley - 1 cup</span></strong></li> </ol> <li><strong>] 2016-10-20 - batch# #, batch# # </strong> </li> <ol> <li>] using 1 kg beef bones(no meat), thick layer fat, same green scum, scrape off both. split broth into 2 3/4 full pots. </li> <li>] a little less cabbage (1/2 large), a little more potatoes(5). </li> <li>] parsley was a lot less because the fresh that i had, was not good, so I used a little dry, then added small peice of parsnip b/c ... </li> <li>] Only had 1 can tomato soup, so used 1/2 per batch and the added tomato paste(1 Ta) to each. </li> <li>] batch 1 - added celery root(1/2) and used chili paste. ] Batch 1(chilli paste) was better, a little spicier. </li> <li>] batch 2 - used chilli pepper, no root celery. Returned about 80% of the fat between the two batches equally. ] Batch 2 was a little blander, not as spicy. ] UPDATE Batch 2 - added leftover root celery, ? add chilli paste ? ( check ) </li> </ol></ol> <p> </p> <p> </p> <p><span style="color: #222222; text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-weight: normal; word-spacing: 0px; float: none; display: inline !important; white-space: normal; orphans: 2; widows: 2; background-color: #ffffff; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px;">> Cover 2lbs. soup bone with meat with water and simmer for 2-3hrs. I cool overnight and skim off any fat in a.m. Then add small head of cabbage, one large onion, four med sized potatoes. Add bay leaf, dill, parsley and a small-med sized chill pepper. Cook until vegetables are tender. Then add 1 can tomato soup. Let this simmer for ten minutes. Options: you could add one cup sweet cream prior to serving.(I never do and neither did Grandma. Then you can sit down and enjoy!!</span></p> <div style="color: #222222; text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-weight: normal; word-spacing: 0px; white-space: normal; orphans: 2; widows: 2; background-color: #ffffff; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px;">> couple quick questions - i assume i am asking at the butcher - for just "beef bones" or something more specific? . </div> <div style="color: #222222; text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-weight: normal; word-spacing: 0px; white-space: normal; orphans: 2; widows: 2; background-color: #ffffff; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px;">Also approximately how much bay leaf ( just 1), dill ( 1 cup ? 2 cups ) parsley ( 1 cup, 2 cups, ? ) and the can of tomato soup is just the regular size(284ml) tin or larger? </div> <p><br style="color: #222222; text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-weight: normal; word-spacing: 0px; white-space: normal; orphans: 2; widows: 2; background-color: #ffffff; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px;" /><br /></p> <p> </p>