Borsch for the people!

CVBLZ4 said:
:mad: Blasphemer! :mad: You can NEVER make the Zorki soft!! The Peoples' camera will endure any boiling you choir boys can dream up!! Yah! They can!! You can leave the Zorki all the night in a bucket of boiling tanks! And they will still take the picture in the morning, they will... with one stap lug tied behind the back!

But what about your leedle girly Leicas whit their leedle preceezion gears and fancy curtains and all dat?? ehh? What about them?? Let's see how tough they are, you want to see? Put them in the boiling pot with your fancy vegatables and salts and oils... and see what happens to them! They will come out of the pot screaming like your sister, they will and turn soft and red like your beets there, I bet they will!! :eek:
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no, no NO! only boil the CASE for flavor :p
 
lubitel said:
Based on a wish from the camera and dinner thread I thought it was more apropriate to post this recipe in FSU forum for everyone to see. Goes well with Fed or Zorki and some good bread.

Please use your own judgement as far as amount of ingredients, I never measured them.

Boil a large pot of water, cut 2-3 beets (medium size) into small strips and throw them into boiling water. Let this slowly boil like that for 1 hour. (if you want to have borsch with beef, throw cubes of beef after 20-30 min of boiling.

While the pot is boiling:

Cut some potatoes into cubes

Cut about a 1/4 of a cabbage head into small strips

cut one onion into small squares.


When 1 hour is up (water will be redder than you've ever seen it) keep the pot boiling and throw in the potatoes, set the timer for 20 min.

after 5 min throw in the cabbage

after another 5 min throw in 1 can of tomato sauce (without the can)

now for the critical part: the "secret of the good borsch" according to my mom:

pour a few spoons of oil into a frying pan, and fry the cut onion. before it starts to get brown put in about 2-3 spoons of flour, mix it , fry until light, golden brown and put this mixture in borsch.

put in some salt, lots of pepper, any kind of spices you like (like oregano, etc.) and a little bit of sugar (1 tbsp).

when the timer rings, you are done!
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crap, now that I have a ZORKI I am going to have to try this, maybe tonight even :eek:
 
mmmm borsct is awesome! I will get my great g-mas recipe and post it if you all want...it's pretty good if i remember correctly, though I haven't had it in years.
 
cp_ste-croix said:
mmmm borsct is awesome! I will get my great g-mas recipe and post it if you all want...it's pretty good if i remember correctly, though I haven't had it in years.
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please do...... :D
 
lushd said:
Well - here it is folks and congratulations - great recipe! Went down a treat, thanks Lubitel.. Note Zorki 4k casually lounging on the worktop, next to half made frittata.
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Wow, I didn't think you folks would actually try it! That borsch looks awesome! What is that green looking stuff floating around? I wouldn cook my Z4 either if I had one :)

Dostacos, how much water? it all depends on how much borsch you wanna make. I use my largest pot (about the size that lushd has used) and almost fill it up. I guess its about a gallon? If you use too much water, it will be thin, and if too little than it will quite thick, nothing wrong with both versions.

good luck!
 
That looks even redder than what I've made. I only used one beet, but more potato and cabbage. Doesn't beet smell like spinach when cooking?
 
GeorgeFH said:
That looks even redder than what I've made. I only used one beet, but more potato and cabbage. Doesn't beet smell like spinach when cooking?
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I dont know. Never thought about it. it definitely smells like something, but not bad I'd think.
 
lubitel said:
What is that green looking stuff floating around? I wouldn cook my Z4 either if I had one :)
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The green looking stuff is the cabbage I used - the outer leaves were a very dark green. I must say I like a recipe with vague quantities. If anyone is trying it this is how I did it - my largest pot, five small beets, a large spanish onion, half a small cabbage, water 3/4 of the way up in the pan, four medium sized potatoes. It seemed to work!

Accompanying, I had Rossisky sour dough bread, sour cream and cornichon pickles in dill. For drinks, a hungarian red wine. Yum!
 
Thanks for the recipe :) I got bit of a taste for Borsch in Poland last year and when the weather cools off I'll give it a try. It was 38C here today, a little on the warm side for soup for me :D
 
Right now i'm enjoying my first plate of borsch, I've used my own recipe, I've started with Lubitels one, but added some chilli-peppers and some soja things (I don't know how to call them). And I really like it ,with a french bread and a bottle of wine (the bottle of vodka is empty)

Joris
 
knock me over with a feather... I LIKED it! [not much for soups and stews] I looked up Borsch on the net and found that after the beets, everything and anything else can be thrown in the pot. :D

more salt and pepper [ my wife adds that like she was PAYING for it :)] and garlic. [too much garlic is never enough.

I presume that the second night is just as good, chuck somemore stuff in and reheat, correct?
 
GeorgeFH said:
That looks even redder than what I've made. I only used one beet, but more potato and cabbage. Doesn't beet smell like spinach when cooking?
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if you are comparing it to mine. 3 beets 1 onion 2 potatos more red....

either that or my digital camera distorted the colors
 
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