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Ukrainian Borscht

Western.Chefs's picture
Ingredients
  Bay leaf 1
  Carrot 1 , sliced
  Garlic 1 Clove (5 gm)
  Shredded cabbage 1 Cup (16 tbs)
  Leek 1 , sliced
  Lean fresh pork 1 Pound
  Celery stalk 1 , sliced
  Navy beans 1⁄2 Cup (8 tbs) (Cooked / Canned)
  Smoked pork 1⁄2 Pound
  Tomato puree 1⁄4 Cup (4 tbs)
  Peppercorns 10
  Cold water 2 1⁄2 Quart
  Onions 2 Large, quartered
  Soup beef with cracked soup bone 2 Pound
  Vinegar 2 Tablespoon
  Sugar 2 Teaspoon
  Potatoes 3 Large, cut into eighths
  Frankfurters 5 , thickly sliced
  Beets 8 Medium
  Parsley sprigs 3
  Salt To Taste
Directions

1. In a heavy six-quart pot, simmer the beef and bone in the water about one hour. Add the fresh and smoked pork, bay leaf, peppercorns, garlic, parsley, carrot, celery and leek. Cover tightly and bring to a boil. Reduce the heat and simmer slowly one and one-half hours.
2. Meanwhile, boil seven of the beets, unpeeled, until tender. Slip off the skins and cut each into eight pieces. Grate the eighth beet raw and mix with three tablespoons cold water. Reserve.
3. Remove the bone and meats from the pot and discard the bone. Strain the soup, discarding the vegetables and flavoring materials. Return the meats and liquid to the pot. Add the cooked beets, cabbage, onions, potatoes, tomato puree, vinegar and sugar. Simmer, covered, forty minutes. Add the beans and frankfurters and simmer, covered, ten minutes.
4. Skim the excess fat from the soup. Add the liquid from the grated raw beet and season with salt to taste.
5. Remove the meats, slice and return to the soup. Return to a boil and serve.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Beef
Servings: 
38

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