Monday, August 15, 2011

Minnesota State Fair Recipe Handout #3


adapted from THE ART OF RUSSIAN CUISINE (Anne Volokh)

1 soup bone (broiled)
1 pound boneless beef chuck
1 ½ pounds sausage
2 medium white onions
1 carrot
1 small handful of celery root or celery seed
1 pinch salt
2 medium beets
3 diced tomatoes
2 diced potatoes (already boiled 75%)
1/3rd head cabbage
1 dash of pepper
2 tablespoons of tomato paste
1 cup of any white bean
1 tablespoon fresh dill
½ cup mushroom
3 cloves garlic
Add water as needed

*topped with chopped parsley and sour cream

** If you stick a wooden spoon into the borscht, and it stands erect, it is Ukrainian

***Always remember the majority of your flavors in soups-stews and chili comes in at the beginning of the cooking process, not the end.

Don’t forget to visit Klecko each month at the Saint Agnes Retail. It is always the first Saturday of the month between 10 a.m. & noon

Feel free to become Facebook friends with Saint Agnes Baking Company and / or Danny Klecko

Would you like some more baking resources?
Then try Baking 101 or “Star Tribune Taste” on Facebook, and leave your questions for their staff baker Kim Ode

If you enjoy reading stories or collecting “Master Recipes” just go to Google and sign in on Klecko’s “Last American Baker” blog site. He has used this platform to exchange baking concepts with bakers from 90 countries.

No comments:

Post a Comment