Emulate Hdd As Usb Stick

hot soups for cold days I: Borscht - Russian beetroot soup

My family is a culinary multicultural patchwork. Almost all have come around a lot and have tied in back and forth in Europe. That brought with it, we Austria, have Swabian, Palatine, English, Bohemian, Saxon, French, Viennese and Hessian relatives. Accordingly, a motley also is the family kitchen. From Joschi, my bohemian uncle, who made the best apricot dumplings in the world, I have the recipe for borscht.
Russians and Ukrainians disagree treat yourself to the borscht and each other's invention does not. The red soup in Eastern and Central Europe is so widespread that it even talks of a borscht belt, which stretches from Poland to Galicia, Ukraine, Belarus to the Volga region. There are countless variations of these warm, delicious winter soup simple and lush, with or without cabbage and also with various vegetables. Integral part of all Botschtschs are always the red beets. There are also many special recipes, such as fish and green borscht borscht, contains the sorrel borscht or even as a cold dish.
The borscht takes its name from the old Slavic word for the hogweed, with what was the average age of the borscht prepared.

important for the preparation of the borscht is the gentle cooking at low heat. This allows the flavor of the ingredients up very well. In order to obtain

the red beet, the beautiful red color, it is recommended that they have to cook the day before and let cool in cooking water.

You can take the fresh and ready cooked beetroot use. Since I did not get sour cream, creme fraiche I have mixed with some yogurt.

Borscht - Russian beetroot soup

600 g marbled beef
1 ½ - 2 liters of water
1 onion
1Knoblauchzehe
2 cloves
2 bay leaves
½ teaspoon black peppercorns
3-4 allspice
salt
2 carrots
1 piece celery root celery

a small 1 parsnip 1 leek

3 medium potatoes
5 large cooked with the peel beetroot
1 tablespoon flour 2 tablespoons sour cream or crème
fraiche mixed with yogurt plus 4-6 tablespoons sour cream

to taste ½ bunch dill

For the beetroot essence:
2 small red beets
½ cup red wine vinegar 1 teaspoon sugar


peel For the beetroot essence two small red beets, grate finely, sprinkle with vinegar, sugar slightly and let it sit overnight best juice.

The beef in hot water and put together with the onion stuck with cloves, bay leaves, pepper and allspice berries. Bring to a boil and simmer 50-60 min.

Meanwhile carrot, parsnip celeriac, peel and stick of celery Trim and wash leeks. Cut everything into small cubes. Whole unpeeled garlic clove with a broad knife crush easily. Peel potatoes and cut into cubes. After 50 minutes to give meat and simmer for about another 30 minutes.

meat from the soup and cut into bite-size cubes. Peel the cooked beets and dice them. Meat and red beets give back to the soup and heat. 2 tablespoons sour cream
from a dough with flour and stir the batter can run to the soup. Then, the red beet essence through a sieve and add to the soup. This gives the borscht, the beautiful red color and spicy-sour taste.

pretty hot in the Borscht Serve soup plates, each with a dollop of thick sour cream crowned. You might want to borscht Sprinkle with finely chopped dill.