While living in Philadelphia, I had a lot of meals with my next door neighbors. Mrs. M is a great cook and I always liked to eat with her and her family. She introduced me to several local Russian courts. My favorite borscht Mrs. M, who taught me I could do. Their borscht is so popular with my family I quadruple her recipe.
Borscht M. is incredibly amazing and they consume only once certainly not enough - hence, the number of batches. This is abeautiful deep pink soup dotted with color, the vegetables into cubes perfectly proportioned. After dinner, I give everyone a borscht-away container for the next day. I'm happy to discover that the set with a sharp knife and have a food processor, are able to halve the time for this recipe.
I agree with Mrs. M the original recipe with you for a meal that serves four people. It does not have hours to simmer, and so most of the preparation is to cut the vegetables.Customize your time to simmer on your preference for vegetarian crispy. Add the peppers, beans and peas at the last moment, but you might prefer to simmer a little 'longer.
Vegetables:
2 red beets (the smallest, the most tasty) 2 small potatoes, cut into small pieces as large as beets, chopped 2 medium carrots, cut into small pieces to fit around other vegetables 1 small onion, cut into small pieces to fit around other vegetables 1 cup green stringBeans, cut into small pieces to fit around other vegetables 1 cup fresh or frozen peas 1 red bell pepper, cut into small pieces to fit around other vegetables 2 tomatoes, cut into small pieces to fit around other vegetables 1 / 4 small cabbage, shredded and chopped
I use my food processor for the following ingredients: onions, tomatoes, cabbage, basil, parsley, dill and coriander. With a capacity of 14 cups and the largest helicopter, you can process different types of vegetablessimultaneously. Only through the slide of power and pulse briefly until the desired size pieces of vegetables to reach. For the rest of the vegetables, I use an 8 "chef's knife through the beets, potatoes, carrots, green beans, peppers and cut into slices with ease.
Peel the beets and cut into small pieces. Put the beets in a pot and pour cold water on them, so you have 2 "of water on the beets. Bring to boil and then add 2 teaspoons of sugar. Add 1 / 8Teaspoon citric acid powder (available in the Russian markets) and a little 'water cooler. Reduce heat and simmer for an hour, until beets are tender.
Shred cabbage and chop. Put them in a separate pan and fill halfway with water. Add 2 bay leaves and peppercorns 5. Bring to a boil and simmer for 15 to 20 minutes. Skin the potatoes and cut into small pieces. Peel and cut carrots and onions. Add this to the pot with the cabbage and bring to abring to a boil. Bake another 15 minutes. Add peas, green beans, peppers and tomatoes. Bring to a boil and cook for 5 minutes. With salt, freshly ground pepper, and chopped a handful of fresh basil, parsley, dill, coriander (all these herbs together a total of a handful).
Add the beets and their stock is ready for the pot with vegetables and your borscht. Ladle into bowls and finish of each bowl with a sprig of sour cream and a garnish of fresh dillWeeds.
