article

mennonite borscht

] recipe.ingredients =

1. ] 2# soup bone w/meat (beef)
2. ] cabbage, 1 small
3. ] onion, 1 large
4. ] potatoes, 4 medium
5. ] bay leaf (1),
6. ] dill - dried ( 1/4 cup)
7. ] parsley - dried ( 2 tablespoons )
8. ] pepper, chilli (1 small/medium)
9. ] campbells, tomato soup - 10 oz(284ml) tin
10. ] salt - 2 Ta*
11. ] pepper - 1/2 Te*

] recipe.instructions

1. ] cover soup bones with water in a large pot and simmer for 2-3 hours
2. ] let cool overnight, then skim the fat off of the top
3. ] chop cabbage
4. ] dice onion
5. ] chop potatoes into bite sized peices
6. ] add vegetables to stock
7. ] add seasonings ( bay leaf, dill, parsley and chilli pepper) to stock
8. ] bring to a boil and then reduce to simmer, 
9. ] cook until the vegetables are tender
10. ] add tomato soup and simmer for 10 more minutes
11. ] pour soup into bowls and serve with ...

] yeild

1. ] ## - meal size bowls - approximately 8 

] served with ...

1. ] fresh home baked bread
2. ] OR shnetya
3. ] OR ???

] video 

1. ] none

 ] reference

1. ] don sagrott -
2. ] edna sagrott -
3. ] http://allrecipes.com/recipe/161438/cabbage-borscht-mennonite-soup/  - similar recipe
4. ] http://www.mennonitegirlscancook.ca/2012/11/borsch.html - another version

] other

1. ] notes =
1. ] 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
2. ]
2. ] video = 
1. ] 
3. ] 2016-11-15 - batch# #, 
1. ] @safeway has bones too, $ 8 kg, WTF
2. ] using 1 large beef bone 4/5 kg, almost no fat on top, small amount of scum, scrape scum, leave fat 
3. ] cooked 1 pot, but had to take small pot out, couldnt fit all cabbage, 
4. ] fresh dill - 1/3 cup
5. ] fresh parsley - 1 cup
4. ] 2016-10-20 - batch# #, batch# #   
1. ] using 1 kg beef bones(no meat), thick layer fat, same green scum, scrape off both. split broth into 2 3/4 full pots. 
2. ] a little less cabbage (1/2 large), a little more potatoes(5). 
3. ] 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 ... 
4. ] Only had 1 can tomato soup, so used 1/2 per batch and the added tomato paste(1 Ta) to each. 
5. ] batch 1 - added celery root(1/2) and used chili paste. ] Batch 1(chilli paste) was better, a little spicier. 
6. ] 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 ) 

> 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!!

Details

ID: 5190

NAME: mennonite-borscht

DESCRIPTION: ] PREP: 01.00, ] COOK: 01.00, ] COST-PER: 01.00, ] DESC: a traditional Mennonite style cabbage borscht

AUTHOR: article.author/s

EDITOR: article.editor/s

PUBLISHER: article.publisher/s

STATUS: Write

PRIORITY: -5

OWNER ID: 1

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