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Beef Borscht
From the Kupser Family

Ingredients:

1 1/2 LB beef brisket or corned beef brisket (omit the spices)
few large soup bones       
      
10 cups water
2 bay leaves                          
1/2 tsp. black pepper
2 onions chopped                   
1 carrot thinly sliced
1 large turnip peel and dice      
2 medium potatoes peel and dice
2 medium parsnips scrape and slice thin
1 rib celery with leaves diced     
2 tbl butter divided
1 LB sauerkraut drain and squeeze dry
8 oz fresh mushrooms (we use small Portabello)
2 tbl chopped parsley                 
1/2 tsp. marjoram
2 cups seeded and chopped tomatoes       
2 cloves minced garlic
pinch of dillweed

printer friendly

DIRECTIONS:

1. Put meat, bones, pepper and bayleaf with water in pot
bring to boil for 15 min. skim off foam.

2. Add half the onion, carrot, turnip, potato, parsnip and celery. Reduce heat and simmer, covered until meat is tender.About 2 hours.

3. Remove all the bones and meat and chop it up and set aside for later.

4. Melt 1 tbl butter in saucepan and saute the kraut stirring often until it softens. add to the pot.  Melt remaining butter and saute the other half of vegetables until lightly browned with the mushrooms.

Then add to pot with parsley, marjoram and tomatoes. Add the garlic and meat and cook 5 more min.  Serve with sour cream (really important). a couple tablespoons to a bowl is great for us.  Enjoy

From Kim Shaw of the Kupser Family

Notes on Soup from the Kupser family

Soups from a German-Russian Family
by Carol Kupser

A little history about German-Russian Americans.

During the time of Catherine The Great they went to Russia per her request to farm etc. Because things were very bad in Germany, thousands of Germans complied. Then in the last of the 1800s all the rights they were given by Catherine were taken away.  Most fled to the US, Canada and South America.

In the Kupser and Kambeitz families when they make chicken soup they always spinkle cinnamon in their bowl. If borscht (vegetable soup) they always serve cream to put in your bowl.

When we make borscht we use beef, cabbage, tomatoes, corn, lots of beets, peas, green beans, small amount carrot, celery, and cabbage. We add some dill, salt and pepper. And cook for a couple hours. Oh, I forgot turnips also.
When I cook meals, any vegetables left over go into a large bowl and gets frozen. When I have a large bowl full I peel a couple potatoes, dice a couple onions, add a couple cans beef broth and the bowl of veggies with water.
I never add asparagus, brussel sprouts or other kinds of beans or greens to it.
Like all German Russians we adopt anyone's recipes to suit ourselves. Any never waste any food.

 

 

 

More Recipes and Links


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Last updated September 17, 2010