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Quick Christmas Borscht
Maria Sawicki |
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Makes 8-12 Servings
My mother worked outside the
home in the 1950s and needed to shorten her cooking time with the original,
from scratch, Ukrainian recipes. She created many quick recipes to lighten
her load especially during the holidays. This borscht is a classic example
of one of her quick recipes and the taste is outstanding - Martha
Kaczmarskyj.
Ingredients
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2 bottles ready made borscht
(no diet or low salt versions) |
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2 cans or bottles of pickled
beets liquid only |
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4 Tablespoons ketchup or more
to taste |
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1 cup dried mushroom stock |
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Juice of one lemon or more to
taste |
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Salt and pepper to taste |
Directions
- Cover dried mushrooms with water and let stand for a few hours or
overnight. Cook for 15 minutes and drain, saving the stock. Use the
mushrooms for ushka filling and the mushroom stock for the quick borscht.
- Combine all above ingredients in a large pan and bring to a boil.
Remove from heat. Adjust seasonings to taste and serve.
NOTE: To make a hardy one meal dish, sauté any diced meat in
pan, add sliced cabbage, diced potatoes, sliced carrots, and sliced
mushrooms, and cover with water. Cook until meat and vegetables are cooked.
Approximately 20 minutes after it boils depending on size of meat and
vegetable pieces. Add one can of kidney beans, and the quick borsht
ingredients (mushroom stock optional for this version), and bring to a boil.
Remove from heat, adjust seasoning, and add chopped dill. Serve with sour
cream on the side. |
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