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Old 09-02-2011, 10:47 AM   #121
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Don't worry C/D I got the idea I dont think it will be to critical.
Ps just to cause more confusion a US gallon is less than a UK gallon.
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Old 09-02-2011, 12:45 PM   #122
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lol, in reading through the past few pages, i realized a napolean is certainly not from the ukraine.

maybe you should call it a polotsk, after the great battles to defend st. petersburg.
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Old 09-09-2011, 02:22 PM   #123
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Arrow

It is for sure not, but i just did not want to start a new thread.
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Old 09-10-2011, 05:59 AM   #124
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CD, love your recipes..

but Please Start a new Thread.. this one is Too Long for my small brain to keep track of..

Eric, Austin Tx.
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Old 09-11-2011, 03:22 PM   #125
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Not sure about new thread. Would be nice if I could make the table contents in the begining of the thread where you could just click on the name of the recipe and it would take you to the right page. Moderators is there any way we could do this? Anybody?
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Old 09-11-2011, 03:29 PM   #126
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On the separate issue. I made the Napoleon the other day, mostly to check the amounts, and they were all wrong. Here are the correct amounts:

1 – Eggs
1 – cups milk (or non-dairy creamer such as Coffee Rich if milk is a problem/allergy)
2 – Tablespoons flour (
4– Tablespoons sugar
Stick butter (or margarine) - drop the butter all together it is not necessary at all.
1 - tablespoons vanilla
1 package of Pepperidge Farm pastry dough (Puff Pastry) (store bought)
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Old 09-12-2011, 02:58 PM   #127
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Why don't you start your own threads,

Stuffed Cabbage rolls or Ukranian Borhst..

or something...

man I Love all your wonderful recipes..

but I don't know how to deal with 13 pages of stuff..

You should write a cookbook... also I love your good stories!

Eric, Austin Tx.
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Old 09-13-2011, 07:31 PM   #128
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Borscht, hot:

Meat about 3 lbs.
Water -3 quarts
Onion finely chopped or diced – 1
Potato diced – 2-3
Carrots grated – 2-3
Beets grated – 1-2 (could be canned, but not pickled)
Cabbage I buy coleslaw salad – 1-2 cups, or great your own.
White beans, I use canned, you can use as much as whole can or about a half would be good.
1 tablespoon of ketchup or tomato sauce for coloring.
Secret ingredient (recipe to fallow). – 2-3 table spoons (I posted this recipe earlier in the thread, but here it is again, so you do not have to look for it.
Salt and pepper to taste.

Start by making good meat broth. Use whatever meat you like. Lately I’ve been using chicken. But pork or beef is definitely great. Short ribs are good. But in my opinion, the best part is cross cut shank meat with marrow bone. The reason for that is broth comes out with a hint of tartness. I do not know why it is. And that is exactly what you want in borscht. If you search for other recipes you’ll find that some of them use lemon juice, some use citric acid, also known as sour salt, or pickled beets, or sauerkraut, and then they have to add sugar to compensate...

Nonsense. All those things will only ruin natural taste of Borscht. If I use beef I cook it for a long time to make sure the meat is extremely soft, and practically melts in your moth so you do not have seat and chew the darn thing for half an hour. While meat is cooking prepare all the vegetables. You can use fresh or canned beets. If using fresh beets they will take an hour or so to cook. I cook the whole thing and then take the beats out, immerse in the cold water, grate and add them back almost at the end of the process.
I do not like onion, so I usually put it in early so it over cooks to the point that you can’t even see it. Adds great flavor. Cook potato, carrots, coleslaw, beans. Should take about half an hour or less.

Some people will tell you that I do not know what I’m doing or talking about. The true purists of an authentic Ukrainian Borscht will sauté their beets, onion and carrots in some fried pork fat, yum. Very unhealthy, I do not do it anymore.
So, I do not worry about them people anymore. Taste of my Borscht is very refine.

Now the secret ingredient. Indeed some people will add the same ingredients separately but I make this special concoction (I do not know what to call it in English, so please help me out somebody here). In fact I use it for many soups and other dishes, especially when I make spaghetti sauce.

Here it is:

10 sweet red bell peppers (any color is good, but not green)
10 hot peppers or go by weight use same amount (it could be any hot peppers you like, depending on how hot you like your food)
2-3 average parsnip roots or if you can get hold of parsley root; it is even better, use 4-6 of them as they usually much smaller.
3-4 heads of garlic
2 table spoons of salt (works as preservative)

Cut, remove seeds, wash, put everything thru meat grinder or, if using food processor make sure not to chop very fine.

Right now is a perfect time to make this mixture. There are so many fresh veggies, I make the whole recipe put in couple of jars and keep it in refrigerator for up to 6 month. It actually never last that long I use it up faster. You can scale the recipe down.

When Borscht is nearly ready add couple spoons of the mixture. Taste and re-season to taste. Hm, that sounds funny; probably I am spelling something wrong.

Serve hot with a spoon of sour cream and hearty bread. Russian will have a clove of garlic seating right next to the plate and they will keep bighting into it. Not sure about taste but very healthy.
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Old 09-13-2011, 08:26 PM   #129
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Hello CharlieD, you may remember that I have two of your borscht recipes - yes very refined. By all means throw in some bones so the marrow can come out into the broth. Sometimes I have been known to make a double broth - make a broth as shown, cook all the good out of the meat and bones and then use that broth to make the broth to be used in the borscht. The meat can go into a salad or something where a taste is added back to the meat.

One thing I've not done is to make your magic concoction. CharlieD's Magic Borscht Concoction. I will be sure to buy all the necessary ingredients tomorrow. It's borscht time in Ohio!! Thanks for reposting and reminding.
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Old 09-14-2011, 03:31 PM   #130
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I like my borscht with lots of meat in the bowl.
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