Borschauthenticukrainianclassicborsch Recipes

BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

Steps:

• Preheat oven to 350 degrees.
• Place the diced bacon or panchetta in a Dutch oven 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 minutes.
• 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 chop 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 a dollop of sour cream and a pinch of fresh dill.
• Also, serve with Russian black bread.

UKRAINIAN CLASSIC BORSCH

Steps:

• FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
• Add the remaining stock ingredients and reduce the heat to low.
• Simmer, partially covered, until the meat is tender, at least 45 minutes.
• When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
• Strain the stock through a fine sieve into a clean large pot and discard all the solids.
• Preheat the oven to 375°F.
• Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
• Bake the beets until tender, 1 1/4 hours.
• Do this while the stock is cooking.
• FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
• Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
• Season to taste with sugar, pepper, and additional lemon juice and salt.
• Simmer for 15 more minutes.
• Cut the beef into bite-size pieces and scrape all the meat off the bones.
• Add meat to the soup.
• Simmer for 15 more minutes.
• Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
• Let stand at least 15 minutes before serving.
• Serve with sour cream.
• Serves 12 to 14.

BORSCHT

Steps:

• In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
• Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
• Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
• Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.