Cabbage or otherwise, you can’t beet borscht

Hey there, time traveller!
This article was published 29/07/2009 (6001 days ago), so information in it may no longer be current.

Today’s column features two different kinds of borscht as requested by readers.

Nancy Campbell is a former Winnipegger now living in Texas and had asked for the recipe for Alycia’s borscht that had been published in the Free Press in the past. Thanks to everyone who sent in a copy: Sylvia Ladan, Betty Somers, Florence Bouchard, Wanda Lismer, Carol Schmidt, Judy Neirinck, Patti Fless, Sharon Bower, Mary Bobinski of Inwood, Helen Hamende of Beausejour, Dean Britton of Lorette, Linda Snider of Glenboro, and Pamela Smith of Dugald.

Marilyn Allan had lost a recipe for cabbage borscht that was printed on a pamphlet from the Mennonite Museum in Steinbach several years ago and asked if anyone else may have saved it. Thanks to Eleanor Brunette who had a copy of the pamphlet, and also to Joan Buttazoni of Barwick, Ont., Edna Mroz of Beausejour and Marigold Peters of the Mennonite Heritage Village in Steinbach.

In last week’s column, Norma Asmundson had asked if anyone could help her out with a Winnipeg source for oil of cinnamon and oil of cloves to use in an old recipe she has for 13-day pickles. Thanks to Peggy Smith, who suggested asking at a pharmacy. Peggy had needed oil of dill weed and oil of cinnamon for a recipe, and the pharmacy she asked did not have them in stock, but ordered them in for her. The bottles came from Selwin Chemicals Ltd. in Vancouver.

Another source request comes from Gracie Johnston. A Free Press article last year had a recipe for malted milk like The Bay downtown serves, and she asks if anyone knows where the instant malted milk powder can be purchased.

Other requests to fill:

Sherron Litkowich of Oakbank writes that she has to switch to a wheat-free and potato-free diet. She asks if anyone may have a recipe for buckwheat noodles she can use in soup, and a recipe for a buckwheat side dish she can serve with fish to replace her usual buckwheat-and-potato version.

Marian Busilla has lost her recipe for impossible pie, where the ingredients are all mixed together and poured into a pie plate, and then baked separate into crust, filling and topping.

Mavis Harper would like the recipe for potato salad she enjoyed at Tavern in the Park’s weekend buffet. It has baby potatoes and dill, and when she had asked her server about it, he said it was a Norwegian recipe.

Lastly, Rae Metcalfe asks for a cinnamon bread recipe where the cinnamon is mixed throughout the bread and not just in swirls, and also for a recipe for a good, smoky and spicy barbecue sauce like the one she was served on the pork sandwich she had at the Morris Stampede.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an e-mail to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Alycia’s borscht

3-4 medium size beets (see instructions)

1 medium onion, chopped fine

2 medium potatoes, grated

1/4 head of green cabbage, grated

Salt and pepper to taste

Parsley and dill to taste

30 ml (2 tbsp) sugar

30 ml (2 tbsp) vinegar

398 ml (14 oz) can beans with pork

398 ml (14 oz) can tomatoes, cut in small pieces

398 ml (14 oz) can yellow beans

284 ml (10 oz) can consommé

Whipping cream (optional)

Note: It is important to add and cook the ingredients in proper order, as some vegetables take longer to cook than others. 

Pre-cook beets until they skin easily. Chill and grate.

Put onion, cabbage and grated potato in a large pot. Cover completely with water and cook until vegetables are tender.

Add pre-cooked beets, spices, herbs, sugar and vinegar and bring to a boil. Let simmer for a few minutes, then add remaining ingredients (except whipping cream) and continue simmering for about 10 to 15 minutes. Borscht tastes better if allowed to sit for a few hours or overnight before serving.

To serve, add whipping cream and heat. Do not boil. Serves 6 to 10 people.

Taste Tester Notes: This is delicious hot or cold, with or without whipping cream or sour cream. Several readers mentioned that it is a favourite, and also that it freezes well.

 

Cabbage borscht

2 litres (quarts) cold water

60 ml (1/4 cup) beef soup base

60 ml (1/4 cup) chicken soup base

2 carrots, cut (optional)

1 medium head cabbage, chopped fine

2 medium potatoes, cubed

1 medium onion, minced

310 ml (1 1/2 cups) tomatoes

750 ml (3 cups) tomato soup

4 star aniseed (optional)

10 whole allspice

1 small bay leaf

22 ml (1 1/2 tbsp) chopped parsley

2 whole black peppercorns

125 ml (1/2 cup) dill

1 small dried chili pepper

125 ml (1/2 cup) heavy cream or evaporated milk

Add the soup base, potatoes, carrots, onions and cabbage to water. Boil for 30 minutes. Add tomatoes, tomato soup and spices and cook for 30 minutes.

Add the cream just before serving.

Taste Tester Notes: This is a good cabbage borscht with interesting flavour from the spice blend. It’s good with or without the cream. (The original recipe on the pamphlet had three times the amount of chicken soup base plus 5 ml/1 tsp salt, but after contacting the Mennonite Heritage Village, we agreed this must have been a misprint.