Borscht and Moscow Mule Recipes From Quad Cities Today - News and Weather For The Quad Cities -

Borscht and Moscow Mule Recipes From Quad Cities Today

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As our Olympic athletes compete in Sochi, we celebrate with food!

Here are the Borscht and Moscow Mule recipes from Chef Elizabeth Hill as featured on Quad Cities Today.

Russian Borscht

by Chef Elizabeth Hill

4 lb beef short ribs, combination soup bones and beef brisket

1 ham hock

1 tsp vegetable or olive oil

1 gallon (2, 64 oz cans) chicken broth

1 bay leaf

2 carrots chopped

2 stalks celery chopped

1 large onion finely chopped

1 tbsp ketchup or tomato paste

8 small (fingerling) yukon gold potatoes cut into cubes

1.5 lbs beets tops trimmed off and washed

1 can navy beans (optional)

4 cups cabbage ribs removed and sliced

1 tbsp butter

2-3 cloves fresh garlic minced

1 apple peeled and chopped

1 tsp vinegar as needed

Salt and black pepper as needed

Method of Preparation:

  1. Place beets in a saucepan whole and cover with water. Bring to a boil and cook until a knife pierces easily through them. Remove from water and allow to cool to warm or room temperature. Peel off skin and cube beets. Set aside.
  2. Heat a large soup pot with oil in the bottom. Sear short ribs.
  3. Add ham hock, 1/2 of the chopped onion, carrot, celery and stir to sauté the vegetables lightly. Add ketchup or tomato paste. Stir well.
  4. Cover this with broth and stir well to loosen any browned bits at the bottom.
  5. Add bay leaf and bring to a boil. Turn the heat to medium/low and allow this to simmer gently for 2-3 hours until the beef is falling off the bone and fork tender.
  6. Remove beer and allow it to cool enough to handle. Remove ham hock as well. Pick the beef off the ribs and chop into bite sized pieces. Do the same to the ham hock or discard it.  Set meat aside and refrigerate until ready and discard bones and excess fat/cartilage.
  7. Place broth meats and potatoes over heat and bring to a simmer.
  8. Meanwhile sauté cabbage the other 1/2 of chopped onion and garlic in a sauté pan. Once the cabbage is tender add a pinch of salt, vinegar, and apples. Cook for another 5 minutes to remove sourness and tenderize the apple. Set aside.
  9. Once the potatoes are tender add beans, beets, and cabbage. Season with salt and pepper as needed. Serve hot with sour cream and mayonnaise for garnish.

Moscow Mule

1 1/2 oz Russian Standard Vodka

1 oz fresh lime juice plus a couple chunks of lime

4-8 oz strong "ginger beer" such as Reeds Ginger Brew

Lots of ice

Method of Preparation:

  1. Place lime juice in the bottom of a glass squeeze lime chunks over this and chuck in the chunks. Top with vodka. Add ice to the top and fill with ginger beer to your liking. The stronger the more authentic! Stir well and serve.
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