How To make Jellied Beet Borscht

Borscht Recipe or How to Make Russian Beet Soup

Beet Soup or Borscht is delicious. And it's Better Done Yourself!
Here's a recipe that's easy to make and will please the whole family. If you don't like borscht, you've probably never had good borscht! Make some beet soup yourself and you'll be happy!

2 lb meat, cut into 1in cubes
2 quarts stock
3 lbs beets, diced
1 head cabbage, diced
6 stalks celery, diced
1 onion, diced
2 potatoes, diced
1 tbsp toasted caraways seeds, ground
salt & pepper
2 T garlic, minced
2 T dill, chopped

DIRECTIONS

Roast seasoned beef tips in the oven at 400 for 15 minutes or until nicely brown. Add meat and juices to a soup pot. Add remaining ingredients to the pot and simmer for one hour or until vegetables are soft.

It's Always Better Done Yourself:





Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:

Wild Fermentation, 2nd Edition by Sandor Ellix Katz


The Art of Fermentation by Sandor Ellix Katz


Vinegar Revival Cookbook by Harry Rosenblum


Nourishing Traditions by Sally Morrel Fallon


True Brews by Emma Christensen


Real Food Fermentation by Alex Levin


The Big Book of Kombucha by Hannah Crum


New York Times Cookbook by Amanda Hesser


Pollan on Food Boxed Set by Michael Pollan


Charcuterie
by Michael Ruhlman

On Food and Cooking by Harold McGee


The Moosewood Cookbook by Mollie Katzen

Russian Taste Test Cooking Borscht

Russian Taste Test Cooking Borscht
Tasting Russian cooking for first time. Suggestions and comments on how to cook this or what additions changes I can make are welcomed and appreciated, always good to learn new things about cooking.
I got this recipe in my Russian Treats box and thought I'd give it a try. Russian Treats Taste Test:
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Russian Cabbage Borscht
1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water (If I make this again I would actually do 6 cups)
2 tablespoons of butter
1 1/2 cups chopped onions
1 teaspoon caraway seeds (optional)
2 teaspoons salt
1 celery stalk chopped
1 large carrot
3 cups coarsley chopped red cabbage
black pepper to taste
1/4 teaspoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream to top

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Music:
English Country by Aaron Kenny
Natural by Endless Love
Avocado Street
Summer Love by The 126ers
Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0

Jellied beetroot consommé recipe

You can find this recipe and more on my website -

Feed Me Bubbe Episode #18 Cold Beet Borscht Closed Captioned by Project ReadOn

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See the full recipe on feedmebubbe.com


Episode Summary :

A cold soup that revitalizes the mind, body and soul.

Show Notes:


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The show opens up with a dedication in the memory of Jon Honig by his grandson Jeffrey Honig.

Today Bubbe tells us we are going to make a summer soup. Have to make it good and make it fast.

She looked into her cabinet and found cold beets. Well she is going to make it simple and good and we will have something good in minutes.

Bubbe drains out the liquid from the beets and shows us all of her beets and the grating of the beets.

If you want the recipe make sure to go onto our website feedmebubbe.com and click on the recipe link.

Moving on Bubbe takes the grated beets and places them into her saucepan.

She goes over to the stove and places the saucepan on the range and brings it all to a boil.

Yiddish Word of the Day time and todays Yiddish word is. well its a long beautiful poem appropriately called I got was Words Bubbe is not really sure who it is by, but still it is one poem you have to hear Bubbe read to you to get the full emotions from it.

Avrom of course wants one word and asks Bubbe, so wait whats the word of the day? Good question Avrom. Bubbe responds POEME which in English is poem. Avrom sums it up so poems poeme

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Back to the Cold Beet Borscht. Its been sizzling in the pot and all of these ingredients are being added in. You can just see the aroma. Make sure to place the cover on the pot.

So then you take it out after it being boiled so much but this is not hot beet Borscht, oh no this is Cold Beet Borscht. So being Cold Beet Borscht it needs to be placed in the refrigerator.

Bubbe then shows off how you can put in a potatoe and cream with cucumbers and all kinds of other tricks.

During the credits, Paula calls and tells us how much she enjoys the show. If you want to be on the show during the credits 646-248-6978. Bubbe loves hearing from you and she even cant believe all the calls and emails that you have been getting.

The team has been really busy with the High Holy days approaching along with personal business but we are doing our best to continue updating everything, getting new episodes out, and other fun and cool surprises that you are sure to love.

Make sure to sign up for our newsletter to get all the inside scoops and direct notice of when a new episode is available for your viewing pleasure.

Til next time.

How To Make Vegetable Borscht Recipe

Hey Guys!

Welcome back to my channel!

Today I wanted to share a recipe with all of you out there that love vegetables and love to eat borscht on its own.
This simple recipe will bring you and your loved ones together!

I hope you all enjoy my recipe!

Thank you so much for watching.

See you guys on my next video :)

Kholodetz/Meat Jelly Recipe/Холодец

This dish is probably the most popular on Russian table during New Year's celebration.

Kholodetz/Meat Jelly Recipe/Холодец

INGREDIENTS:

6 chicken thighs(skin and fat removed)
2 carrots
1 onion(skin on)
1 parsnip(optional)
2 bay leaves
4 cloves of garlic(for broth)
5-7 black peppercorns
1-2 tbs salt( to taste)
2 packages(16g) unflavored gelatin
2 eggs(hard boiled)
bunch of parsley

METHOD:

Put chicken in a large pot.
Add carrots and parsnip, add garlic.
cover chicken with 2 quarts(2 litter) of cold water and set on the stove to boil.

When your stock just starts to boil, remove foam that appears on the surface, add all spices and salt, cover the pot, reduce heat and let simmer for 2 hours.

After 30 min of cooking time, remove carrots and set aside.

Peal boiled eggs and set aside( we will need them for decoration)

10 minutes before cooking time is over, prepare gelatin by adding 200ml(¾cup) of cold water to it.

Turn off the heat under your stock.

Remove chicken pieces and set aside to cool.

Drain your chicken stock and season to taste.

Add 1 clove of minced garlic and prepared gelatin to hot broth.
Mix well.

Shred chicken pieces and place them in the large deep glass dish, spread around.

Pour chicken stock with gelatin over chicken.

Decorate with hard boiled eggs, carrots and parsley.

Place in the refrigerator overnight to set.

Enjoy next day with a side of horseradish.

Thank you so much for watching!
Please like and subscribe!
I will see you next year!
Happy New Year to you and your family and best wishes!
Nastassja:)