Perogies and Borscht [Recipes]
2007 Oct 3
Borscht
This made a lot. It's a big recipe. I think we actually had to double it or quadruple it for our needs.
- 13 quarts water
- 5 cups chopped onion
- 4 cups chopped carrot
- 3/4 cups chopped dill
- 1.5 cups chopped green onion
- 4.5 quarts canned tomato
- 1.5 cups chopped celery
- 24 cups shredded cabbage
- 8 cups quartered spuds
- 3 cups chopped green pepper
- 1.25 lb butter
- 1 quart cream
- 4 large beets
- 3 cups grated carrots
- 6 tbsp salt
- 6 cups diced spuds
Pour tomatoes into big pot and mash. Add 1/4 lb butter. Boil until thick - 1 hour or so.
Place 5 cups chopped onion into fry pan with 1/4 cup butter - saute. Add 3 cups grated carrots and fry, but do not brown.
In other fry pan fry 12 cups grated cabbage with 1/2 lb butter and fry til tender.
Boil 13 qts water, add 1/2 quart cream. Add salt, 8 cups quartered spuds, 4 cups chopped carrots and 4 beets (quartered). When potatoes are tender, remove and mash with 1/4 lb butter and rest of cream. Remove and discard beets. Pour mashed spuds back in and bring to boil again. Add fried tomatoes (see note), 12 cups unfried cabbage and 6 cups spuds. Bring to boil then turn off heat.
Add fried cabbage, fried onions, fried carrots, then add 3 cups green pepper, 1.5 cups chopped celery and 1.5 cups green onion and 3/4 cup dill.
Add pepper to taste.
Note : my recipe as written says to add the fried tomatoes here, but looking above there are no fried tomatoes so I guess it means the boiled stuff.
This made a lot. It's a big recipe. I think we actually had to double it or quadruple it for our needs.
- 13 quarts water
- 5 cups chopped onion
- 4 cups chopped carrot
- 3/4 cups chopped dill
- 1.5 cups chopped green onion
- 4.5 quarts canned tomato
- 1.5 cups chopped celery
- 24 cups shredded cabbage
- 8 cups quartered spuds
- 3 cups chopped green pepper
- 1.25 lb butter
- 1 quart cream
- 4 large beets
- 3 cups grated carrots
- 6 tbsp salt
- 6 cups diced spuds
Pour tomatoes into big pot and mash. Add 1/4 lb butter. Boil until thick - 1 hour or so.
Place 5 cups chopped onion into fry pan with 1/4 cup butter - saute. Add 3 cups grated carrots and fry, but do not brown.
In other fry pan fry 12 cups grated cabbage with 1/2 lb butter and fry til tender.
Boil 13 qts water, add 1/2 quart cream. Add salt, 8 cups quartered spuds, 4 cups chopped carrots and 4 beets (quartered). When potatoes are tender, remove and mash with 1/4 lb butter and rest of cream. Remove and discard beets. Pour mashed spuds back in and bring to boil again. Add fried tomatoes (see note), 12 cups unfried cabbage and 6 cups spuds. Bring to boil then turn off heat.
Add fried cabbage, fried onions, fried carrots, then add 3 cups green pepper, 1.5 cups chopped celery and 1.5 cups green onion and 3/4 cup dill.
Add pepper to taste.
Note : my recipe as written says to add the fried tomatoes here, but looking above there are no fried tomatoes so I guess it means the boiled stuff.
zymurgist
Perogies
Dough
- 2 cups flour
- 1 large egg
- 1/2 tsp salt
- 1/3 to 1/2 cup water
Filling #1
- 1 cup dry cottage cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp chives
Filling #2
- 1 tsp grated onion
- 2 tsp butter
- 2 cups cold mashed potato
- 1 cup grated cheddar
That's all I have so I guess we figured out on our own how to put it together :-)
I'll post the Borscht recipe in a bit. It's fairly involved and a lot of typing. And oddly enough I don't think I have it online anywhere yet.
Both recipes come from the other gal's family.