Post Slavic (Russian,Polish etc) cuisine recipes

[The Lawspeaker]

Borscht, or borsch is a hearty beetroot vegetable (http://en.wikibooks.org/wiki/Cookbook:Vegetables) soup (http://en.wikibooks.org/wiki/Cookbook:Soup) considered to originate from Ukraine or Eastern Russia. The soup is part of the local culinary heritage of many Eastern and Central European nations. It is also a staple dish in Eastern Europe, and made its way into United States cuisine by way of Jewish immigrants (as well as other Eastern Europeans).
Recipes of borscht vary, but beetroot is an essential ingredient.


<table class="wikitable" style="margin: 1em; background-color: rgb(255, 255, 221); width: 300px;" align="right"><tbody><tr><th colspan="2" style="text-align: center; background-color: rgb(221, 221, 187);">Borscht</th> </tr> <tr> <td colspan="2" style="text-align: center;">http://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Borscht.jpg/300px-Borscht.jpg (http://en.wikibooks.org/wiki/File:Borscht.jpg)</td> </tr> <tr> <td>Category:</td> <td>Soup recipes (http://en.wikibooks.org/wiki/Category:Soup_recipes)</td> </tr> <tr> <td>Servings:</td> <td>about 6</td> </tr> <tr> <td>Time:</td> <td>75 minutes</td> </tr> <tr> <td>Difficulty:</td> <td align="center">http://upload.wikimedia.org/wikipedia/commons/thumb/0/09/2o5dots.svg/65px-2o5dots.svg.png (http://en.wikibooks.org/wiki/File:2o5dots.svg)</td></tr></tbody></table>
Ingredients


Soup



1½ cups thinly sliced Potatoes (http://en.wikibooks.org/wiki/Cookbook:Potato) (about 3 small potatoes)
1 cup thinly sliced Beets (http://en.wikibooks.org/wiki/Cookbook:Beet).
4 cups water
1-2 tablespoons Butter (http://en.wikibooks.org/wiki/Cookbook:Butter)
1½ cups chopped Onion (http://en.wikibooks.org/wiki/Cookbook:Onion) (about ⅓ of a large onion)
1½ teaspoons Salt (http://en.wikibooks.org/wiki/Cookbook:Salt)
1 stalk Celery (http://en.wikibooks.org/wiki/Cookbook:Celery), chopped
1 medium Carrot (http://en.wikibooks.org/wiki/Cookbook:Carrot), chopped
3 to 4 cups shredded Cabbage (http://en.wikibooks.org/wiki/Cookbook:Cabbage) (about ⅓ of a large cabbage)
a little fresh ground Black pepper (http://en.wikibooks.org/wiki/Cookbook:Black_pepper)
1 teaspoon Dill (http://en.wikibooks.org/wiki/Cookbook:Dill) weed
1 to 2 tablespoons Cider vinegar (http://en.wikibooks.org/wiki/Cookbook:Cider_vinegar)
1 to 2 tablespoons Brown sugar (http://en.wikibooks.org/wiki/Cookbook:Brown_sugar) or Honey (http://en.wikibooks.org/wiki/Cookbook:Honey)
1 cup Tomato (http://en.wikibooks.org/wiki/Cookbook:Tomato) purée or ¼ to ½ cup tomato paste


Garnish



Sour cream (http://en.wikibooks.org/wiki/Cookbook:Sour_cream) or Yogurt (http://en.wikibooks.org/wiki/Cookbook:Yogurt)
Dill weed


Procedure



Place the potatoes, beets, and water in a medium-sized saucepan (http://en.wikibooks.org/wiki/Cookbook:Saucepan). Cover and cook over medium heat until tender (20-30 minutes). While that is cooking, do steps 2-3.
Melt the butter in a Dutch oven (http://en.wikibooks.org/wiki/Cookbook:Dutch_oven)/soup pot (http://en.wikibooks.org/wiki/Cookbook:Stock_pot). Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
Add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes).
Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.
Serve hot, topped with sour cream or yoghurt and sprinkled with dill. (If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.)

Serves about 6.

Notes, tips, and variations



Sour environment is essential for the authentic taste and preservation of the red color, but excessive amount of acetic acid (http://en.wikipedia.org/wiki/acetic_acid) from the vinegar (esp. distilled) causes sharp restaurant smell and taste. The cider vinegar can be replaced with sauerkraut or extra tomatoes.
Ukrainian Cabbage Soup (Kapusniak) (http://en.wikibooks.org/wiki/Cookbook:Ukrainian_Cabbage_Soup_%28Kapusniak%29)
Montreal Russian Borscht (http://en.wikibooks.org/wiki/Cookbook:Montreal_Russian_Borscht)



Source: Wiki Cookbook (http://en.wikibooks.org/wiki/Cookbook:Borscht)

[CelticViking]

Borscht with Meat


Ingredients
1 1/2 pounds beets, boiled and grated
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 pound lean beef chuck
2 quarts water
1/2 pound bacon
1 tablespoon salt
8 whole black peppercorns
6 sprigs fresh parsley
2 teaspoons dried marjoram
2 teaspoons dill seed
1 pound shredded cabbage
2 leeks, sliced
1 cup chopped onion
1 carrot, grated
2 pounds Polish sausage
2 tablespoons chopped fresh dill weed




Directions
1. Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream





http://allrecipes.com/recipe/borscht-with-meat/detail.aspx

[arcticwolf]

There are a few different variations of that dish. For a White Borscht you don't use beets at all, and with sausage it's called Zurek. With lots of different vegetables and beets where I'm from it's called Ukraninan Borscht and usually eaten with boiled beef. There is also clear Red Borscht, which you can drink or eat with uszka ( meat dumplings). Also there is Botwina where the beet leaves are used as well. That's all I can remember about it right now.

[Blackout]

Ive tried Šaltibarščiai (Lithuanian Borscht).

http://www.ciliukas.lt/wp-content/uploads/2012/08/s1.jpg

It's served cold. Great stuff! :icon_smile:

[Twistedmind]

http://www1.serbiancafe.com/lat/kuvar/images/recipes/920x575wm/2411_1.jpg

Cicvara (Цицвара) is very popular Serbian meal. It could be found in Central Serbia, Bosna, Hercegovina and Montenegro. It is acctually similar to English porridge. Originaly it was made of milet, but since corn is introduced among Serbs, it was exclusively used for cicvara. It was considered hollyday meal, since it was made on Christmas, and was first thing, together with roasted pigg, eaten after long fasting period. (During fast, Orthodox believers do not eat meat, milk, eggs, sometimes not even oil and fish). Origin of meal is in Eastern Hercegovina,
well here is recipe:

Ingridients (4 persons):
1 l of wtaer.
400 gramms of corn flour (white or yellow)
100 gramms of wheat flour
1 kg of fresh kajmak (Serbian diary product, name is Turkish, but Serbian Kaymak is different from Middle Eastern meal)
300 gramms of homemade butter
200 gramms of cow's cheese
150 gramms of full-fat cheese.
salt (one large spoon)

(wheat flour is not really necessary, it is mainly for taste)

http://www.vijesti.me/slika-519x316/vijesti/cicvara-slika-9956.jpg

http://upload.wikimedia.org/wikipedia/commons/0/08/Priprema_cicvare.JPG

In boiling watter add kajmak, when it melts, lower heat, took it away from stove, and slowly start adding flour, bring it back on stove on easy hit. Stir cicvara frequently for 30 to 40 minutes.
Slowly add butter and cheese. Dont forget to mix it with spoon. Sign that you done good job is if your cicvara is floating in butter.

Transfer it in dish. With remaining sour cream, spread a layer on top (like icing) just before serving. Serve warm. Пријатно

http://durmitor.files.wordpress.com/2011/07/cicvara_durmitor.jpg

http://img62.imageshack.us/img62/5424/cicvara.jpg

[Hurrem sultana]

that looks interesting,never heard about it,but it might be what we call pura

never tried it though,my mom makes it sometimes but only she and my dad eat it

[Sisak]

pg

http://img62.imageshack.us/img62/5424/cicvara.jpg

I like this very much. I eat this with jogurt and vrhnje. This is pura or palenta in croatian language, we have this from the mediaval times.

[Twistedmind]

I like this very much. I eat this with jogurt and vrhnje. This is pura or palenta in croatian language, we have this from the mediaval times.
No, pura or kačamak is different meal. I will post recepie latter. :)

[mvbeleg]

https://www.youtube.com/watch?v=LDvRUR1F9g4


Looks comparable to the popular German-American meal of `Sour Beef and Dumplings'.