Food To Satisfy The Soul, Canadian; Heritage Style; Chowders, Soups, Stews: Borscht

Showing posts with label Borscht. Show all posts

Saturday, 29 June 2013

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.

Thursday, 24 January 2013

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.

Polish Borscht No.1

Boiled potatoes are served. This soup is almost as much a cabbage soup as it is a beet soup.

2 qts. beef bouillon

1 cup diced carrots

1 large onion, fine dice

1 tsp. minced parsley

4 large dried mushrooms

1 cup sour cream

1 tsp. sugar

1 tsp. lemon juice

3 cups grated beets

Salt

2 cups shredded cabbage

Hot boiled potatoes

1. Simmer beef bouillon with onion for 2 hours.

2. Strain stock and remove fat.

3. Wash, chop and soak in hot water the dried mushrooms, add them to the hot soup and boil for 15 minutes.

4. Toss sugar with grated beets, shredded cabbage, diced carrots and parsley.

5. Let the mixture stand until the sugar is dissolved.

6. Add the mixture to the soup and continue to boil for 25 to 30 minutes, until the vegetables are tender.

7. Add 1 cup sour cream and 1 tsp. lemon juice to the soup.

8. Reheat without boiling and add salt, if necessary.

Polish Borscht No. 2

1 1/2 lbs. beef chuck, cut up (sliced, diced, or small cube),

1onion, minced

1 1/2 qts. Water

4 beets cooked and sliced, diced, or julienne

2 cups shredded cabbage

2 stalks celery, diced

1 onion minced

Salt and pepper

¼ cup cream

2 Tbsps. flour

1 egg

Hot boiled potatoes

Put meat in kettle and add water. Bring to a boil and simmer, covered, 2 hours, or until meat is almost tender. Add beets cabbage, celery, and onion; cook about 30 minutes longer. Season to taste. Blend sour cream, flour, and egg. Stir into soup and bring again to boil. Serve in hot soup bowls and pass the potatoes. Makes: 4 servings.

Simple Borscht

1bunch beets

1/2 lb. breast of beef

1 cup tomatoes, fresh or canned

1 Tbsp. lemon juice

4 cups water

1/4 cup sugar

1 small onion

1/4 tsp. salt

4 eggs

Pare the beets and cut them into long julienne strips. Strain the tomatoes, over the beets, not letting any seeds through. Add water. Put in the onion and meat, cut into small pieces, and simmer for 30 minutes. Add lemon-juice, sugar, and salt. Boil 1/2 hour more. Beat eggs with a pinch of salt. Add the hot borsch to this, a little at a time, stirring well to prevent the separating of the eggs. Serve at once, while very hot.

Borscht, Without Meat

1 1/2 qts. Water

1 Tbsp. lemon juice

5 large beets, peeled and grated

Salt and pepper

1 onion, diced

Sugar

1 cup tomato purée

2 eggs

Sour cream

1. Combine in a soup kettle; water, beets onion and bring the water to a boil and simmer gently for 45 minutes.

2. Add tomato puree, lemon juice, salt and pepper to taste, and a little sugar.

3. The amounts of lemon juice and sugar may be varied to make borscht sweet or sour to taste. Simmer the soup gently for 45 minutes.

4. The soup may be strained, if desired and the vegetables discarded but this is not recommended. Beat the 2 eggs well add a little of the hot soup and stir the mixture into the kettle.

5. Serve hot or well chilled, with a generous Tbsp. of sour cream in each serving.

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