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Any Borscht lovers out there ???
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Alberta Mike    Posted 06-06-2001 at 21:47:14       [Reply]  [Send Email]
Just noticed this evening that my garden beets are starting to come up nicely and I can hardly wait for my good wife to brew up some of that lovely beet soup (borscht) - did I spell it correctly? Wondering how many of you fellas south of the border are into the beet soup thing?

colleen    Posted 02-20-2002 at 09:35:05       [Reply]  [No Email]
I have a recipie for beet borscht soup. (kind of)
boil country ribs with one med onion, a bay leaf & 1Tbs. garlic powder or salt, (I'm trying salt) and 6 whole peppercorns.
Boil beets & greens separately. Under cool water rinse beets. The skin peels off in your hands. It's Feb. 20, 2002 & 3 fresh beets cost $1.99. I bought 2 bunches, the rest are canned beets. Remove bones from ribs, Thinly slice beets (like cole slaw.) Let cool to luke warm, add sour cream. If it's too hot it will curdle. My Aunt uses fresh dill. This soup is already costing me around $20.00. Maybe next time. Good luck!

Carol from TX    Posted 06-09-2001 at 07:24:24       [Reply]  [Send Email]
When I was a youngster in Catholic school, I hated beets to the point where they made me gag. Beets, being cheaper than dirt, were a frequent addition to the cafeteria meals. The nuns, of course, made us eat everything on our plate, and I tried every way possible to hide those beets so I wouldn't have to eat 'em. My favorite repository was inside my empty milk carton. I think beets are what prompted me to start carrying my lunch. I still hate them today, EXCEPT when it comes to borscht. My husband makes the best borscht. I'd give you the recipe, but it's all in his head.

Alberta Mike    Posted 06-09-2001 at 08:06:56       [Reply]  [Send Email]
Well then, sit him down and tell him that there are a lot of borscht lovers out there that would love to try his recipe. Maybe even fib a bit and tell him there's a prize for the best one. Does his have dill in it? I missed putting that in the recipe I posted but one other fellow mentioned it.

Murphy    Posted 06-07-2001 at 07:02:52       [Reply]  [No Email]
Can you post the recipie? Our beets are just beginning to gain speed with the sunshine. It might be fun to try something new with the beets.

Alberta Mike    Posted 06-07-2001 at 13:33:19       [Reply]  [Send Email]
My wife's not home right now but I'll get it from her and post it here. Be prepared for something "out of this world." !!!

Murphy    Posted 06-07-2001 at 13:44:51       [Reply]  [No Email]
Out of this world... Are you tellin' me that Canadians are aliens?!? I knew something wasn't right with you all! (Just kidding!) I look forward to trying it.

Alberta Mike - here's one (of many) recipes !    Posted 06-07-2001 at 14:29:39       [Reply]  [Send Email]
Murphy you old Irish houndog, you get a few pints into you and then some of this, well there's no tellin what'll happen! Borscht of course is Polish (or Russian or Ukranian etc.) and the varieties are endless. For example, some people add meat (pork, ribs, groundbeef, etc.) and the way the beets are cut also varies (big chunks, small chunks, strips, shredded). Same goes for the variety of veggies that are added. Peas and cabbage are usually the one veggie that's usually there. My dad made his with only beets, nothing else and he'd turn up his nose at any varieties that weren't like his. He just made his up without a recipe. Sour cream is also added by some people, mixed with milk and then added slowly near the end or others spoon it just before serving. I guess some experimentation will work. Anyways, here's a recipe my wife makes but I don't remember the beans being in hers (and I'm not sure about the parsley root). Good luck and let us know how you make out. Oh, don't spill it on your good white tablecloths, maybe spread newspaper on the table (ha!).


4 cups beets (cut in thin strips)
1 carrot
1 medium potatoe
1 stalk celery
1/2 parsley root
1 large onion
2 cups shredded cabbage
1 cup tomatoe juice
1 teaspoon lemon juice or vinegar
3 tablespoons cooking oil
1/2 clove garlic
1/2 cup cooked, dried white beans

Wash beans, cover with cold water and soak overnight. Cook slowly until tender in the same water in which the beans were soaked. Additional water may be needed.

Place cut beets and diced carrots in a large pot and cover with 3 quarts of water. Partially cook chopped onion in oil and add to beets. Add lemon juice and cook until beets are barely done. Season to taste. Add diced vegetables and cook till done, but not soft. Add chopped cabbage, garlic and cooked beans. Do not overcook. Cabbage should be tender yet crisp.

I remember my dad used to make it up and put it in jars for storage. I'm not sure if you had to refrigerate it or not when storing. Once again, enjoy !!! Oh, and the 3 quarts would be 3 imperial quarts which are 40 fluid ounces per quart (not the 32 ounces in a US quart).

Murphy    Posted 06-08-2001 at 08:17:53       [Reply]  [No Email]
Aye laddie. A couple liters of soda pop and coffee and I'm ready to go... literally! :) I'll have to give that recipie a go this year. We'd only need a few things from the store otherwise, all the ingredients are already growing in the garden.

ed    Posted 06-07-2001 at 22:53:21       [Reply]  [Send Email]
I like nmy borsht with dill and boiled potatoes and cold . ) yum

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