Traditional Ukrainian Style Borscht, Served With Pyrizhky

This is one traditional, recipe; for the classic, hearty, Main Dish, Ukrainian Style, vegetable soup: containing beets, and beef; cooked in beef stock; and served with beef pasty. See my other Borscht recipes.

 Ingredients: For the Soup:

2 1/2-3lbs shin of beef

 1 large marrowbone

 1 Tbsp. salt

2 quarts water

1 (16ozs.) can of tomatoes (undrained)

1 medium onion, peeled and quartered

1 celery stick, large dice

3 sprigs of parsley

 10 whole black peppercorns

 2 bay leaves

1 cup cabbage, coarsely shredded

½ cup, thickly-sliced carrots

1 onion, large dice

 2 Tbsps. fresh dill, diced

 1/3 cup cider vinegar

 2 Tbsps. sugar

1 (16 ozs.) can julienne beets (undrained)

Sour cream, fresh dill, minced, to garnish

1 batch Pyrizhky

 Preparation Method:

The day before you’re going to serve, combine the beef, marrowbone, 1 Tbsp. salt, and water, in a large stock pot. Bring to a boil; then reduce to a simmer, cover and cook for 1 hour.

After this time add the tomatoes, quartered onion, celery, parsley, black peppercorns and bay leaves. Return to a simmer; then cover and cook for 2 hours.

 Remove the pan from the heat, lift the beef from the stock then discard the marrowbone.

Strain the stock through a colander. Retain the liquid but discard the solids.

Return the stock, and beef, to the pan then add the cabbage, carrot, diced onion, and minced fresh dill, vinegar, sugar and 1 ½ tsp. salt. Bring the mixture to a boil, reduce to a simmer and cook, covered, for 30 minutes, or until the vegetables are completely tender.

Take off the heat and set aside to cool then refrigerate overnight. The following day, skim off any fat then remove the beef. Strip the meat from the bones and cut into 1 inch cubes (if desired you can use ½ pound of the meat for the Pyrizhky). Return the meat to the pot along with the beetroot. Bring to a simmer and cook until the Pyrizhky are done. Now prepare a batch of Pyrizhky according to the recipe. When ready, ladle the soup into bowls, garnish with sour cream and chopped dill and serve with the PyrizhkyPyrizhky (Ukrainian Meat Patties) Recipe from Ukraine

This is a traditional Ukrainian recipe for a classic meat patties or pasties made from sour cream pastry and filled with a mix of onions, beef, sour cream and herbs. Pyrizhky (also known as Pyrohy or Piroshki) are classic Ukrainian meat patties, often served as an accompaniment to soups and stews that, in some sense are the Ukrainian version of Cornish pasties.

Ingredients:

10.5 ozs. (about, 2/3 batch) Ukrainian sour cream pastry

 2 Tbsps. butter 1 oz. (large dice) onions

3 Tbsps. sour cream

½ cup, cooked beef, cubed

 1/2 tsp. dried dill

 1/2 tsp. salt

 Generous pinch of freshly-ground black pepper

1 egg yolk

 1 Tbsp. water

Preparation Method: Prepare the pastry, as directed for a Ukrainian sour cream pastry recipe.

Whilst the pastry is resting in the refrigerator melt the butter in a pan and use to sauté the onion for about 2 minutes.

Stir-in the sour cream diced beef, dill, salt and black pepper and stir to combine. Take off the heat and set aside to cool.

Roll out the pastry on a lightly-floured work surface to about 2/16 in. Cut into oblongs about 4x8 ins. Cut each of these oblongs in half diagonally then spread a rounded Tbsp. of the filling over one half of the divided oblong, not quite going to the edges. Take the other half of the oblong and use to cover the filling. 
Crimp the edges to seal and cut slits in the top as steam holes.
Transfer the Pyrizhky to a lightly-greased (or lined) baking tray. Whip the egg yolk and the water together and use to glaze the tops of the pasties.
Transfer to an oven pre-heated to 210°C and bake for about 15 minutes, or until puffed and golden.
Remove from the oven and serve hot either as a snack or as an accompaniment to soup dishes

Ukrainian Style Sour Cream Pastry

2-1/2 cups all-purpose flour

½ tsp. salt

½ cup cold butter, cubed

½ cup cold lard, cubed

¼ cup (approx.) ice water

3 Tbsps. thick, sour cream

Preparation Method:

In a large bowl, whip together flour and salt; then using a pastry blender, cut in the butter and lard until it is mostly fine crumbs, with a few larger pieces.

In a liquid measure, whip sour cream together with water. Drizzle over the flour mixture, while tossing briskly with a fork. Add a little lemon juice or vinegar, if necessary, until ragged dough forms.

Divide in half; then press into 2 disc shapes. Wrap, refrigerate until chilled (approx. 30 minutes). This dough can be made ahead and refrigerated for up to 3 days or frozen in an airtight container for up to a month. Like puff pastry, this one also loves being kept cold even chilly.

© Al (Alex- Alexander) D Girvan 2012. All rights reserved

Clear Mushroom Soup

Simmer together for 45 minutes in 3 cups of water, 2 stalks celery, 1 carrot, 1 onion, and 3/4 lb. mushrooms (small dice). Strain the stock and add 1 quart rich chicken bouillon/stock. Season to taste, with salt and coarsely ground or crushed black pepper and paprika. To serve, add 1Tbsp. dry Sherry to each cup 8 oz. of hot soup.

Clear Tomato Soup

Simmer together for 1 hour, 5 cups beef good bouillon/stock, 1/2 cup Sherry, 2 beaten egg whites, 4 large beef steak tomatoes-diced,3/4 pound beef shank, 1 celeriac, 2 leaks(white part only), and 1 carrot-all diced, salt and pepper to taste.and 1 tsp. sugar. Strain the soup through cheese cloth. Just before serving, add 1/2 cup Madeira.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

Preventing Skin on Cream Soups

A cream or milk soup has a tendency to form a skin on the top as it cools. This can be prevented if it is finished by whipping ("FINISHING" is a very important concept, in all soups and sauces; actually, in most all cooking-use a very flexible piano wire whip) a small amount of butter just into the surface. If it is beaten just before it is served, the froth also protects it against skin formation.

A spoonful of whipped cream or beaten egg-white served on top of each portion of cream soup also aids in preventing the skin formation and adds to the delicacy and attractiveness of the dish.

©Al (Alex-Alexander) D. Girvan. All rights reserved

Cream Soups

Cream Soups

Cream soups are made by combining a very thin Veloute, or Béchamel, sauce (do not use béchamel if soup is to be stored before use, cream will sour the soup), with a suitable quantity of cooked, mashed, strained vegetable, fish or meat pulp. While the vegetables, fish, and/or meat are really just a garnish; flavour is always improved by the use of some highly flavoured vegetables.

Cream Soup Recipes and Base

I could, at this time, include recipes for various cream soups, and for a cream soup base; but, it is very impractical to do so.

Commercial, soup bases are, simply, processed starch, or a homogenized white roux using chicken fat, with the addition of some additional spices and herbs.

All cream soups are prepared as described above. 

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Parisian Onion Soup

3 onions, small dice

       Salt and pepper

3 Tbsps. margarine

Toasted French bread slices

1 Tbsp. flour

3/4 cup grated

       Gruyere cheese

2 cups each light, cream and milk

In a large saucepan, cook onions in the margarine 5 minutes. Blend in flour to make a roux and bring to boil. Simmer 10 minutes. Season the soup to taste. Put the toast in a tureen. Pour the soup over toast, and sprinkle with cheese. Sprinkle some coarse pepper over top. Makes: 4 servings.

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Pepper Pot Soup

Veal bones

11/2 qts. water

1 lb. boneless stewing veal, cut up

2 potatoes, diced

1/2 lb. tripe, cubed

2 carrots, diced

1/2 bay leaf

1/4 cup celery, diced

1/8 tsp. whole black peppers  

1/2 medium green pepper, diced

       Salt      

2 Tbsps. butter

3 onions, diced                     

Pepper

Minced parsley

Put bone, veal tripe, bay leaf, 2 tsps. salt, whole peppers and 1/3 of onion in large kettle. Add water. Bring to boil; cover, and simmer 2 hours; remove bone. Cook remaining onion, potato, carrot, celery and green pepper in butter 10 minutes. Add to meat mixture and simmer 30 minutes. Season. Serve with parsley. Makes: 2 qts.

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Cockaleekie Soup

Cockaleekie Soup-Is a slow cooking, soup, staring of course, chicken, and leeks.

Salt

2 dried hot red peppers or dash of cayenne

1 fowl, cut up

2 1/2 qts. water

3 onions, diced

1 doz. leeks, white part only, 1 in. pieces

1 clove garlic, crushed

Few sprigs parsley

1 bay leaf   

6 potatoes, peeled and diced

1 tsp. poultry seasoning

       Pepper

1. Put Tbsp. salt and remaining ingredients, except last 3, in large kettle. Bring to a boil and simmer covered, 4 hours, or until fowl is tender.

2. Remove skin and bones from chicken and cut meat in good-sized chunks. Skim fat from broth and add chicken, leeks and potatoes.

3. Cover and cook 30 minutes longer. Add salt and pepper to taste. Makes, about: 3 quarts.

Petite Marmite- The Soup Casserole, not the Cheap Filler, or Low- cost, Soup-base.

A "marmite" would not make a suitable base for a soup or stew. 

A "marmite" is NOT the sticky brown spread made from yeast extract; and it is not a by-product of the brewing industry. 

A "marmite" IS a deep clay casserole-or soup pot.
Remember, the average North American family throws away,well over half of; their food dollar.

Yes,"Marmite", is now a "borrowed" trade name: for that sticky brown stuff (fairly popular in  the United Kingdom, New Zealand and South Africa-however, a picture of a marmite appears on the front label of this product) which CAN be used as a , filler, and base, (some believe time and money saving)for braised dishes, soups, and/or stews (see: ingredients to make 1 qt. soup stock and following beef stock post).
Slightly simpler and quicker to prepare than Grande Marmite, there's nothing, at all, petite about this beef, chicken, and vegetable soup.

3 medium onions, sliced

        Few sprigs parsley

1 Tbsp. butter    

1/2 tsp. thyme

2 lbs. beef chuck, in one piece

2 whole cloves

2 lbs. beef soup bones

1 cup diced celery

1 fowl

4 carrots diced

3 qts. water

3 sliced leeks, white part only

Salt

1/4 small green cabbage, slivered

2 bay leaves

1 box frozen peas

8 whole black peppers

       Pepper

       Grated cheese

·        Brown, onions, in butter, in large kettle; then add beef, bones, fowl, water, 1 Tbsp. salt, bay leaves, whole peppers, parsley, thyme, and cloves. Bring to boil, and simmer, covered 4 hours, or until meats are tender.

·        Remove meats, cool, and slice thin.

·        Cook remaining vegetables for garnish until barely tender in a little boiling salted water.

·        Drain. Strain soup mixture and reheat.

·        Season to taste with salt and pepper. Put some vegetables and meat slices in individual marmites or soup bowls.

·        Cover with broth. Serve with grated cheese. Makes: 6 to 8 servings.            

Grande Marmite-the Large Soup Casserole-NOT the Cheap,Sticky Brown Filler.

The average North American family throws away,well over half of; their food dollar.

Any true "marmite" would not make a suitable base for a soup or stew; 

for, a "marmite" is NOT the sticky brown spread made from yeast extract; 
it is not a by-product of the brewing industry; 

A "marmite" IS a deep clay casserole-or soup pot.

Yes,"Marmite", is now a "borrowed" trade name: for that sticky brown stuff (fairly popular in  the United Kingdom, New Zealand and South Africa-however, a picture of a marmite appears on the front label of this product) which CAN be used as a filler, and  base, (some believe time and money saving)for braised dishes, soups, and/or stews (see: ingredients to make 1 qt. soup stock and following beef stock post).

·        In a large soup kettle in 2 qts. water put six (2 ins. long) pieces of marrow bone. Do not add any seasonings or vegetables.

·        Bring the water to a boil, lower the heat, and remove scum as it accumulates on the surface.

·        When the surface is clear, cover the pot, and simmer the water for 3 hours.    

·        Strain the broth, remove the marrow from the bones, reserve it, and discard the bones. Measure the broth, pour it into the soup kettle, and add enough cold water to make 4 qts of liquid.

·        Add 2 lbs. lean beef, using plate, flank, or round and keeping the beef in one piece. Add 1 four lb. fowl, and 1 tsp. salt.

·        Slowly bring the liquid to a boil and simmer it gently, uncovered, for 30-35 minutes.

·        Remove the scum as it accumulates on the surface.

·        Stud 1 medium-sized yellow onion with 2 cloves and tie 2 leeks together.

·      Put the onion and the leeks in a moderate oven (350 F) and roast them until they are golden brown. This is important and must not be omitted, as it is the browning of the onion and the leeks that gives the marmite its rich, golden colour and characteristic flavour.

·        When the surface of the soup is free of scum, add the browned onion and leeks and add 6 medium-sized carrots, quartered lengthwise, 3 white turnips, quartered, 4 leafy stalks of celery and 1 small head of white cabbage weighing about 1 lb., cut into inch-wide strips.

·        Add 8 whole peppercorns and a bouquet garni. Simmer the soup over very low heat for 2 1/2 to 2 3/4 hours.

·        Set the cover of the soup kettle slightly askew to allow some steam to escape during the simmering.

·        When beef and fowl are tender, add the reserved marrow, adjust the seasoning, and serve in one of two ways. If the marmite was prepared in an earthenware soup pot, as it is customarily done in France, the soup is served from this pot.

·        The beef and the fowl are removed to a hot platter and slices are carved to be added to each serving.

·        The other method of serving the marmite is to dice the beef and the white meat of the chicken, return the dice to the soup, and then serve.

·        In either case, slices of fresh bread, browned in the oven, not just toasted, are served floating on the marmite.

·        If chicken and beef, or just beef alone, are prepared in the marmite manner, the broth, of course, may be served as a strained soup or be used as a base for onion soup, and the beef may be served as the main course of the meal accompanied by vegetables and any one of a number of sauces.©Al (Alex-Alexander) D. Girvan. All rights reserved. 

Parisian, French Potato Soup

 is a very popular soup, of potatoes, and leeks.

4 medium potatoes

1 1/2 cups light cream, scalded

3 to 4 leeks, white parts only   

       White pepper

Butter or margarine

2 egg yolks

Salt

Croutons

Peel and dice potatoes; put in large saucepan. Dice leeks fine and brown lightly in 2 Tbsps. butter. Add potatoes. Add boiling water to cover and 1/2 tsp. salt. Cover, bring to boil and cook until potatoes are tender. Put entire mixture through Food mill, or purée in blender. Add milk and heat. Season; to taste. Beat in egg yolks. Serve with a spoonful of butter and a few croutons in each bowl Serves 4

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Beef-Vegetable Soup No. 1

Beef-Vegetable Soup (1)     
 4lbs. beef shank  with bone

1/2 cup butter or margarine

       Salt

11/2 cups finely diced celery

2 qts. water

1 cup each, diced carrots, and potatoes

1 garlic clove, minced   

1 cup sliced green beans

1/3 cup pearl barley

1 cup medium diced, green cabbage

1/2 cup minced celery tops   

2 cups fresh peas or 1 pkg. (10 ozs.) frozen peas

2 cups diced onion

1 cup medium diced fresh spinach

3 1/2 cups (one 1 lb. +1, 12 ozs. can)

       Salt and pepper

       Tomatoes

Have beef shank cut into several pieces. Put in kettle with 1 Tbsp. salt and next 5 ingredients. Bring to boil, cover and simmer for 3 hours, or until meat is tender. Skim soup. Remove bones and meat and set meat aside. Add tomatoes to soup. Melt butter in skillet. Add vegetables, except peas and spinach. Sauté, for 7 minutes, stirring, frequently. Add to soup, Cover and simmer for 20 minutes. Add peas, spinach, and the meat, cut into bite-size pieces. Cover and simmer for 10 minutes longer. Add salt and pepper to taste. Makes: 5 qts.©Al (Alex-Alexander) D. Girvan. All rights reserved.

Ukrainian Borscht,This Famous Russian Soup Comes in Many Flavours and Styles

Much More Than Just a Famous Russian Soup, REAL Ukrainian Style Borsch is Truly a Complete Meal-in-a-Bowl.  

·        In a soup kettle put 1 1/2 lbs. lean beef, 1 lb. lean fresh pork, 1/2 lb. smoked pork, and 10 cups cold water.

·        Bring the water slowly to a boil, skim carefully, and add 1 bay leaf, 8 peppercorns, 1 garlic clove, a few sprigs of parsley, 1 carrot, 1 stalk of celery, and 2 leeks. Simmer the soup, covered for 1 1/2 hours.

·        Cook 8 beets, unpeeled, in salted water for about 40 minutes, or until they are tender, peel and cut each beet into 8 segments.

·        Peel and grate a raw beet and cook it in 1/4 cup cold water.

·        Remove the meat from the soup and strain the soup stock into a saucepan. Add the cooked beets, 1 cup shredded cabbage, 2 onions, and 3 potatoes all peeled and quartered, 6 tomatoes, peeled quartered and seeded, 1 1/2 Tbsps.  tomato puree, 1 Tbsp. vinegar, 1 tsp. sugar and the meat.

·         Bring the soup to a boil and simmer it for 40 minutes. Add 1/2 cup cooked navy beans and 4 frankfurters, thickly sliced and continue to simmer for 20 minutes longer.

·        Use “manipulated butter” (1 Tbsp. flour mixed to a paste with 1 Tbsp. butter) to thicken soup, add the liquid strained from the grated raw beet and correct the seasoning with salt.

·        Cut the meat into thick slices and put it in a heated soup tureen.

·        Pour the soup over the meat and serve very hot as the main dish.

·         Sour cream can be added, if desired but is hardly necessary with this truly marvellous Ukrainian style soup.

Ukrainian Style Borscht #2

Servings: 10

1 1/2 lbs. red beets (green tops removed)

1 lb. lean beef chuck (cut into bite-size pieces)

1/2 lb. thick slab bacon (large dice)
1 cup yellow cooking onion (medium dice)

1 carrot (peeled, then cut julienne)
    
    [By simply following the above suggestions for cut size, you will add much eye appeal to the finished product; thereby having many more people raving about what a marvellous cook you are.]

2 tsps. dried oregano

1 tsp. celery seed

2 tsps. dill seeds

1 Tbsp. crushed and minced garlic

2 bay leaves

3 Tbsps. red wine vinegar

1 tsp. ground black pepper

3 Tbsps. tomato paste

2 quarts beef, or quality vegetable stock.

1 Tbsp. olive oil

1 large potato (peeled and; diced)

6 cups green cabbage (shredded, use mandolin)

3 Tbsps. fresh flat-leaf parsley (diced)

Sugar

1 cup real sour cream

1/2 cup fresh dill (diced)

Russian black bread

Directions:

·         Preheat oven to 350 degrees.

·         Place the diced bacon in a Dutch oven type casserole or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.

·         Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minute.

·         Remove both meats from the pan with a slotted spoon and drain on paper towels.

·         Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.

·         Cook until soft, about 4 minutes.

·         Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pot.

·         Return both meats to the pot and add the water, salt and pepper and bring to a boil.

·         Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.

·         Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a fork or knife, about 1 hour.

·         Remove from the oven and set aside until cool enough to handle.

·         When the beets are cool enough to handle, trim the stem and root ends and remove the skins.

·         Coarsely grate or dice (medium) and set aside.

·         When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.

·         Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.

·         Ladle borsch into bowls and garnish with sour cream and a pinch of fresh dill.

·         Serve with Russian black bread.

©Al (Alex-Alexander) D. Girvan. All rights reserved.