Posted by: Rachael | August 7, 2008


Borsch and Black Bread

First the soup.

500g beef, cut in bite-sized pieces
250g bacon, diced
Brown in a large pan
NB: we doubled the recipe, but not the meat content and it was fine

1C onion, chopped
1 carrot, grated
Add to the pan and cook until soft

2t dried oregano
1t celery salt or seeds
2t dill seeds
1T minced garlic
2 bay leaves
Add and cook for a few minutes

3T red wine vinegar
Stir in

1t salt
1t ground pepper
2l water or beef broth
Add and simmer for a few hours

3T tomato paste
750g red beets (green tops removed, roasted in oven and chopped)
1 large potato, peeled and diced
6C green cabbage, shredded
3T fresh flat-leaf parsley, chopped
sugar to taste
Add and simmer until the potatoes are cooked

1C sour cream
1/2C fresh dill, chopped (we didn’t have any left in our winter garden)
Add to individual bowls

We have since made another version with a lamb leg broth instead of beef, and it was difficult to tell the difference.

Black Bread

Here’s a link to the recipe I used, and here’s my adaptation written out

4C rye flour
5C wholewheat flour (or 4C wholemeal & 2C bran)
Combine and set aside

1t sugar
2t salt
2T caraway seeds, crushed
2t instant coffee granules (not sure how authentic this is!)
2t onion powder
1/2t fennel seeds, crushed
2T dry yeast
Combine all these ingredients with 2 1/3C of the flour mixture

2 1/2C water
1/4C molasses
1/4C vinegar (yes, really)
25g unsweetened chocolate (no, don’t be tempted to eat it!)
1/4C butter
Warm over a low heat and gradually add to dry ingredients
Beat for two minutes, occasionally scraping down the sides of the bowl
Add flour, half a cup at a time and mix in thorougly, until you have a soft dough
Cover and let rest for 15 minutes
Knead until smooth and elastic – about 10-15 minutes (dough will be sticky)
Place in a greased bowl and turn to grease the top. Cover and leave to rise in a warm place until doubled in bulk (about one hour)
Form into two loaves and place on greased tray (or in 9×5 inch tins)
Preheat oven to 180ºC and bake for 45-50 minutes

1t cornstarch
1/2C cold water
Cook over a medium heat, stirring constantly for 1 minutes. As soon as bread is baked, brush mixture over tops of bread and return to oven for 2-3 minutes until the glaze is set.

After the taste-sensation of this bread, you’ll never eat another cheap loaf of bread-from-the-corner-dairy again!





  1. Thanks for sharing these recipes AND the real thing……….very yummy:-)

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