Bez perevoda
(Green Borscht) Recipe

Origin: Russia Period: Traditional

Ingredients:

1.8l beef stock
675g spinach
2 carrots, peeled and cut into julienne strips
1/2 small turnip, peeled and cut into julienne strips
1 medium potato, peeled and cut into julienne strips
1 onion, peeled and cut into julienne strips
2 celery sticks, sliced into julienne strips
salt and freshly-ground black pepper, to taste
1 juice of ½ a lemon
1 tsp sugar
3 hard-boiled eggs, chopped
6 tbsp sour cream

Bez perevoda
(Green Borscht) Preparation:

Method:

Remove any hard stems from the spinach and wash thoroughly. Drain well then transfer to a pan and add a little salted water. Brig to a boil then cover and cook for 15 minutes, or until the spinach is thoroughly done. Press the spinach mixture through a fine-meshed sieve to purée then combine the spinach purée with the beef stock in a pan.

Wash and peele the vegetables then cut into fine julienne strips before adding to the pan along with the spinach purée. Bring the mixture to a boil and season then reduce to a simmer, cover the pan and simmer for 20 minutes before adding the lemon juice and a little sugar, to taste.

Divide the borscht between six plates then serve garnished with 1 tbsp sour cream and a little of the chopped hard-boiled egg. Traditionally this dish is accompanied with rye bread.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Green Borscht to your online bookmark site:

Celtnet Recipes - Green Borscht Recipe

More European recipes...

More recipes for starters...

More Traditional recipes...

More recipes for Soup...

More recipes for Pies and Tarts...

More recipes for Greens...

More recipes for Eggs...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: