Best Uncle Bills Russiandoukhobour Borscht Recipes

POLISH BORSCHT - UNCLE BILL'S STYLE

Steps:

• In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
• Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
• In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
• Drain well and cover with cold water and let cool for 10 minutes.
• Peel and grate beets and set aside.
• In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
• When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
• Remove bay leaf and discard.
• Puree the soup in batches in a food processor or blender and return to cooking pot.
• Strain the soup through a sieve and return to cooking pot, discarding any solids.
• In a large bowl, whisk together sour cream, whole milk and flour until blended.
• Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
• Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
• Immediately remove from heat.
• Add some mashed potatoes into serving bowls, pour broth over and serve.
• Refrigerate any unused portions.

UNCLE BILL'S SIMPLE VEGETABLE BORSCHT

Steps:

• In a large frying pan, melt margarine over medium heat.
• Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
• Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
• Transfer sautéed vegetables to a large cooking pot.
• Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
• Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
• Remove from heat.
• Remove and discard bay leaf.
• Adjust seasonings to taste.
• Let borscht sit for 15 minutes before serving.
• Refrigerate any unused portion.