Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Flanken - Russian Cabbage Borscht
Famous Authors (View All Authors)
Soups - Flanken -  Russian Cabbage Borscht Post by :sonata01 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1029

Click below to download : Soups - Flanken - Russian Cabbage Borscht (Format : PDF)

Soups - Flanken - Russian Cabbage Borscht

2 lb. flanken
1 large onion
1 (1 lb. 12 oz.) can crushed, peeled tomatoes
1/2 head green cabbage, shredded
1/2 cup raisins
salt and pepper to taste
brown sugar and lemon juice to taste


Place 2 quarts cold water into a Dutch oven. Add meat and bring to a boil. Skim top of all foam that comes to surface. Add onions, tomatoes, cabbage, raisins and salt and pepper to taste and cook at a simmer for 2 hours or until meat is tender. Taste soup to test whether it needs to be made tarter or sweeter. Adjust seasoning with lemon juice or sugar.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Fruit -  Cantaloupe Soup Soups - Fruit - Cantaloupe Soup

Soups - Fruit -  Cantaloupe Soup
1 large ripe cantaloupe, peeled, seeded and large diced (use a melon baller and make some balls for garnish and set aside.) 1 large ripe honeydew melon, peeled, seeded and large diced (use melon baller and make some balls for garnish and set aside) juice and zest of two oranges juice and zest of two limes 1/2 tsp salt divided cilantro or mint for garnish Starfruit to garnish Raspberry Sorbet, use a scoop and make balls size of 3 inches in diameter Fresh Raspberries In a food processor, place cantaloupe, half the juice of both orange and lime and zest of
PREVIOUS BOOKS

Soups - Flanken -  Mushroom-barley Soup Soups - Flanken - Mushroom-barley Soup

Soups - Flanken -  Mushroom-barley Soup
1/2 flanken or soup bones 6 to 8 cups cold water 1/2 cup parsley 1 onion, diced 1 stalk celery, diced 1 carrot, diced 1/2 lb. mushrooms salt and pepper to taste Cover meat and/or soup bones with water. Bring to boil and skim thoroughly. Add barley (washed and drained); cook for 1 hour. Add peeled, diced vegetables, then sliced mushrooms. Season to taste with salt and pepper. Cook 30 minutes, until parsley and vegetables are done.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT