KALEENKA BORSHCH (BORSCH/BORSCHT)
One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for borshch in "Dining Ethnic Around Puget Sound" which was published in 1993. This is an excellent borshch, well worth making! Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. According to Kaleenka's... there are many variations of the soup called "borshch," and this one is a vegetarian recipe. What's the secret of a good borshch? Brown the vegetables separately. How do you pronounce "borshch?" Like the "sh ch" in "fresh cheese." In Russian it is indicated by a single letter.
Provided by Julesong
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
- In a large pot, bring water to boil.
- When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.
- Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
- Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.
- If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too!
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Niru Niru
[email protected]I've never made borscht before, but this recipe made it easy. It turned out delicious!
Anguaku Ivan
[email protected]This is my go-to recipe for borscht. It's always a hit with my family and friends.
Juan Ortiz
[email protected]I'm a vegetarian, so I used vegetable broth instead of beef broth. The soup was still really flavorful.
frank raj
[email protected]This recipe is a great way to use up leftover beef roast. I also like to add a few chopped potatoes to the soup.
Rahat Hussain
[email protected]I'm allergic to beets, so I substituted carrots in this recipe. It turned out great!
Adriana Fontes
[email protected]I'm not sure what went wrong, but my borscht turned out really bland. I think I might have added too much water.
Vonnay Goodwin
[email protected]I love this recipe! It's so easy to follow, and the borscht always turns out perfectly.
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[email protected]This is the best borscht I've ever had! It's so rich and flavorful, and the beef broth gives it a really nice savory taste.
Samwel Emmanuel
[email protected]I'm not a huge fan of beets, but this borscht was surprisingly delicious! The sweetness of the beets was balanced out by the tanginess of the tomatoes, and the soup had a really nice depth of flavor.
Stiven Dsousa
[email protected]This borscht recipe is a keeper! It's so flavorful and hearty, and it's the perfect way to warm up on a cold day. I especially love the addition of the kale, which gives the soup a nice earthy flavor.