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.