[Cz-L] Add a recipe (Correction to the borscht recipe)

The recipe I sent you a few days ago, requires two major correction:

I had written:
>
> Place the brisket and about 4 cups of water in a pot.
> Bring to the boil and cook uncovered for half an hour.
> With a tablespoon remove the scum which will have accumulated at the top.
> In another pot, heat the oil and sauté the vegetables, adding each in t=
he
> order in which they are listed. Cook the vegetables over low heat for abo=
ut
> 10 minutes.
>
> Add the meat and the liquid in which it was cooked.
> Add salt, pepper, dill and tarragon.
> Cook over medium heat (just so it does not boil over)
> for one and a half hours.

Please change this to:

 Place the brisket and about 4 cups of water in a pot.
 Bring to the boil and cook uncovered for half an hour.
 With a tablespoon remove the scum which will have accumulated at the top.

Here insert: Add salt and pepper.
             Continue cooking the meat for one and a half hours.
           
Then:

 In another pot, heat the oil and sauté the vegetables, adding each in th=
e
 order in which they are listed.
 Cook the vegetables over low heat for about 10 minutes.
 Add the meat and the liquid in which it was cooked.
 Add salt and pepper to taste and the dill and tarragon.
 Cook over medium heat (just so it does not boil over) for HALF an hour.

 Remove about one cup of clear liquid from the pot.
 Let this liquid cool a bit.
 In the meantime beat the two egg yolks with a fork
 And continue beating and mixing while adding the cooled liquid to them.
 When the egg yolks and the liquid are well integrated, add the mixture to
 the hot soup.

Remove the meat from the soup and serve it either:
A. cut to bite-size pieces in the soup, or
B. cut into slices, separately, with horse radish or mustard on the side.

Serve the soup over boiled potatoes, or even better, with hot potato
pancakes.

Here now the whole recipe, corrections included:

-----------------------
UKRAINIAN BORSCHT (kosher version)

2 lb. Beef brisket
 8 cups water
 1/4 cup oil
 1 large onion chopped fine
 2 cloves garlic pressed in a garlic press
 4 large beets grated coarsely
 The fresh green leaves and stems of the beets, cut into small pieces
   about 1 cup.
 2 large carrots coarsely grated
 2 parsnip roots coarsely grated
 1 lb. Cabbage finely shredded
 Salt to taste
 Black pepper to taste
 1 tsp. dried dill
 1 tsp. Dried tarragon
 2 egg-yolks

 Place the brisket and about 4 cups of water in a pot.
 Bring to the boil and cook uncovered for half an hour.
 With a tablespoon remove the scum which will have accumulated at the top.
 Add salt and pepper and continue cooking the meat for ONE AND A HALF hours=
.

 In another pot, heat the oil and sauté the vegetables, adding each in th=
e
 order in which they are listed.
 Cook the vegetables over low heat for about 10 minutes.
 Add the meat and the liquid in which it was cooked.
 Add salt and pepper to taste and the dill and tarragon.
 Cook over medium heat (just so it does not boil over) for HALF an hour.

 Remove about one cup of clear liquid from the pot.
 Let this liquid cool a bit.
 In the meantime beat the two egg yolks with a fork
 And continue beating and mixing while adding the cooled liquid to them.
 When the egg yolks and the liquid are well integrated, add the mixture to
 the hot soup and bring to the boil.

Serve the soup over boiled potatoes, or even better,
with hot potato pancakes.

This amount will serve 6 to 8.
Invite some friends and have a feast!

P.s. If you can get sorrel, put some in with, or instead
     of part of the cabbage.
P.s. The non-kosher version uses butter instead of oil and sour-cream
     instead of egg-yolks.
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Received on 2007-10-29 18:32:03