View Mobile Site

Text Size: Smaller Larger Normal

Old World recipe passed down through the generations

Old World recipe passed down through the generations

The borsche recipe was handed down through the generations, including William and Mary Esakoff pictured on their wedding day in Russia circa 1920.


POSTED February 7, 2012 10:49 p.m.

Old World recipe passed down through the generations

This is an old family recipe that has been passed down from my paternal grandparents who were Russian immigrants in the 1920s.  My mom married into the family and loved the Russian culture so much that she learned all the special family recipes and passed them on to us.  My mom's name is Wanda Esakoff. She just turned 80. My father passed away over 10 years ago.

 

The recipe below is a borsche that anyone can make — if they follow the directions.  I finally wrote down all the steps my mom takes, and it is foolproof.  It is basically a beef vegetable soup.  Some Jewish style borsches are made with beets, but this is not. 

 

— Amy (Esakoff) Thomas

 

Wanda Esakoff’s Famous Russian Borsche

 

MAKES 1 LARGE POT

 

INGREDIENTS:

4-6 CHUCK SHORT RIBS

2 LARGE POTATOES

1 LARGE YELLOW ONION

2 SMALL ZUCCHINI

2 CARROTS

1 PACKAGE FROZEN MIXED VEGETABLES

1 SMALL-MED. HEAD OF CABBAGE

1 CAN DICED TOMATOES

1 SMALL CAN TOMATO PASTE

4-5 BEEF BOULION CUBES

SALT

LAWRY’S SEASON SALT

DILL

CAYENNE PEPPER

(OPTIONAL INGREDIENTS:  1 SMALL CAN GARBANZO BEANS, 2 STALKS OF CELERY, 1 HANDFULL OF PEARL BARLEY, EXTRA POTATOS ETC.)

 

METHOD:

Place beef and whole peeled potatoes in the soup pot with 1 tablespoon salt and a generous sprinkling of season salt.  Fill pot 3/4 full with water and boil.  The stock will cook down, but that is ok.  Skim fat from surface of the stock periodically. While meat and potatoes cook, begin to chop fresh vegetables.  Finely chop the onion, carrots and zucchini (not minced).  After meat and potatoes have cooked over an hour, remove the potatoes and meat.  Place the meat in a Pyrex dish with BBQ sauce and place in the oven at 250 for a couple hours.  Mash the potatoes and return them to the soup with 3 cubes of beef bouillon.   Continue simmering the soup on medium for the next couple hours while adding ingredients.   Add the canned tomatoes after blending them for a second so they are finely chopped.  Mix the tomato paste with 1 can hot water to thin out a little, and then add to pot.  Add carrots, zucchini and onion when finished chopping.  Simmer borsche while finely chopping the cabbage, and skim foam that rests on top.  When 1/2 done chopping cabbage, add the frozen mixed vegetables to borsche. Add hot water to bring water level back up to 3/4 full or more.  Simmer and finish chopping cabbage.  When done skim the borsche and add cabbage.  Add on more beef bouillon cube to taste, also sprinkle surface with cayenne pepper and simmer.  After 20 minutes or so, sprinkle surface of borsche generously with dill and simmer.  Borsche should simmer on low for 1 hour before serving (the longer the better).  The flavor of the soup and vegetables gets better every day!  Enjoy.

 

SERVE with bread and butter.  Traditional wooden spoons are best.   You may add sour cream OR lemon to individual taste when served.

 

Most Popular Articles

There are no articles at this time.
Commenting is not available.

Share on Facebook Bookmark and Share
Commenting not available.

Please wait ...