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 Post subject: Valentine Day "Cочи" Style`
New postPosted: February 9th, 2014, 6:09 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 2039
Location: Arlington, Texas
Borscht
Serves: 6

Ingredients:

• 1 cup thinly sliced celery
• 1 cup shredded carrots
• 1 cup thinly sliced onion
• 1 parsnip, finely chopped
• - water
• 1 Tablespoon butter
• 3 cups beef stock
• 1½ cups julienne strips of raw beets
• 1½ cups shredded cabbage
• 1 cup tomato sauce
• - salt
• ¼ teaspoon ground black pepper
• - sour cream (optional garnish)

Method:


1. In a black cast iron pot, barely cover carrots, onion, celery and parsnip with boiling water.
2. Cover pot and allow vegetables to simmer for 15 minutes.
3. Add butter, stock, beets, cabbage and tomato sauce.
4. Simmer, covered, for about 10 minutes or until all vegetables are tender but still keep their shape.
5. Season with salt and pepper to taste.
6. Heat through then ladle into bowls, with sour cream on the side, if you are so inclined.
________________________________________________________________________________________

Beef Stock
Makes about 2 quarts

Ingredients:
• 7 pounds beef bones, sawed into 2-inch pieces
• 1 can (6 ounces) tomato paste
• 2 cups coarsely chopped onions
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 2 cups claret wine
• 1 teaspoon salt
• 20 black peppercorns
• 5 garlic cloves, peeled
• 5 bay leaves
• 1 teaspoons dried thyme
• 6 quarts water

Method:


1. Preheat oven to 400° F.
2. Place the bones in a large black cast iron roasting pan to form a single layer.
3. Place in preheated oven and roast, turning occasionally, for about 45 minutes, or until well browned.
4. Remove from the oven and spread evenly with the tomato paste.
5. Combine the onions, celery, and carrots and lay on top of the bones.
6. Return to the oven and roast for 30 minutes.
7. Remove from oven and drain off any fat.
8. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
9. Put everything into a large stockpot.
10. Add the salt, peppercorns, garlic, bay leaves, thyme, and water.
11. Bring to a boil over high heat.
12. Reduce the heat to medium and simmer for 4 hours.
13. Let cool.
14. Remove any fat that has risen to the surface.
15. Strain the liquid and discard the bones.
16. Store in 1- or 2-cup containers in the freezer.
_________________________________________________________________________________________

Strawberries Romanoff
Serves: 4

Probably named for the Russian royal family, this dish gained popularity at San Francisco's Palace Hotel.

Ingredients:

• 1 pound strawberries
• ¼ cup Cointreau
• 3 Tablespoons sugar
• ½ cup chilled heavy cream
• ½ teaspoon almond extract

Method:


1. Quarter strawberries and gently toss with two tablespoons sugar, then macerate at room temperature, stirring twice.
2. Refrigerate one hour.
3. Whip heavy cream in a chilled bowl with one tablespoon sugar until it just holds stiff peaks.
4. Add almond extract and Cointreau.
5. Fold berries in gently and serve with their juices and whipped cream.
________________________________________________________________________________________


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 Post subject: Re: Valentine Day "Cочи" Style`
New postPosted: February 10th, 2014, 1:36 pm 
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Joined: August 24th, 2011, 4:59 pm
Posts: 1459
Location: High Desert Near Reno Nevada
Ambitious and sounding great. I will definitely try at some point and report back. :geek:

I made (instant) BORSCHT last night. After cooking four large red beets, took the cooking water, now the deep dark red beet color, added some salt and pepper, bottled and chilled. To serve I take a cup, add a dollop of sour cream, and fill with the beet juice. Not bad for a healthy "quickie". ;)


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 Post subject: Re: Valentine Day "Cочи" Style`
New postPosted: February 10th, 2014, 10:52 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 2039
Location: Arlington, Texas
Thanks Sharkys Pal, the recipe for the Borsch is an adaptation of one that I acquired from a chef at the Russian Tea Room in New York on a very rainy night about 12+ years ago.


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 Post subject: Re: Valentine Day "Cочи" Style`
New postPosted: February 13th, 2014, 2:54 pm 
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Joined: March 31st, 2008, 4:35 am
Posts: 858
Location: Vienna, VA (DC suburb)
To quote Horace Vandergelder, just after Dolly Levi has said and done, "You salt your beets, Horace, and I'll salt yours," "I don't like beets; I hate beets!"

On the other hand, PaulaRat loves beets, but she doesn't cook them at home in deference to my disdain. When we eat out, she often orders beets, and I always taste them, just in case I've changed my mind. Sometimes, I don't mind them at all!


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 Post subject: Re: Valentine Day "Cочи" Style`
New postPosted: March 2nd, 2014, 9:26 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 2039
Location: Arlington, Texas
I enjoy Borsch as well as Pickled Beets:

Pickled Beets



Blue ribbon winner Texas State Fair

Ingredients: Beets

Select the best quality beets for canning. Choose fresh, firm beets and pickle as soon as possible. If you must hold them, store in a cool, well ventilated spot.

Ingredients: Pickling Syrup

• 2 cups sugar
• 1½ cups vinegar

Ingredients: Salt Added to Jars

• 1 teaspoon to quarts
• ½ teaspoon to pints

Method: Sterilize Jars

1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
2. Put jars in a kettle and cover with hot water. 

3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. 

4. Turn off heat and let jars stand in hot water. 

5. Just before they are filled, invert jars into a kitchen towel to dry.

Note: Jars should be filled while they are still hot.

6. Sterilize jar lids 5 minutes, or according to manufacturer’s instructions.

Method: Prepare beets

1. Cut the tops off the beets, leaving about 1 inch of the stems.
2. Wash the beets, cover them with boiling water, and simmer until they are tender.
3. Remove from the hot water.
4. Cool slightly and remove the skins. 

5. Slice the beets to a uniform thickness so that they will cook evenly.

Note: Small beets can be left whole.

6. Dissolve 2 cups sugar in 1½ cups vinegar and ½ cup water and bring the liquid to a boil.
7. Pack the beets in glass jars to within ½ inch of the top and cover with 
the boiling pickling syrup, leaving ½-inch headspace. 

8. Add salt to jars. 

9. After filling the glass jars, work the blade of a knife down the sides of 
the jar to remove air bubbles, and add more liquid if needed to cover 
the beets

10. Wipe the ring and the jar rim clean and screw on the cap.
11. Adjust the lids and process in boiling water for 30 minutes.

Note: In this hot pack method the beets are cooked in water until tender before they are put into the jars. The beets are then covered in the jars with boiling pickling syrup and then processed in a boiling-water bath for thirty minutes.


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 Post subject: Re: Valentine Day "Cочи" Style`
New postPosted: December 29th, 2017, 7:53 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 2039
Location: Arlington, Texas
Borscht 2014 recipe.
By the way "Cочи" (Sochi) was the host city for the 2014 Winter Olympic Games,


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