Kiev Borscht Recipes

BORSCHT

Steps:

• In a large pot, add the water and bring it to a boil.
• Immerse all the pieces of meat and 1 bay leaf in simmering water. Cook over medium heat for 20 minutes.
• Then lower the heat and cook over low heat for 1 hour, skimming off the foam that could eventually form.
• Add the carrots and potatoes to the pot. Mix well and cook for 5 minutes.
• Add the cabbage and mix well.
• Season with salt and pepper and add the garlic, half the parsley and half the dill.
• Cook over low to medium heat and covered for 15 minutes.
• In a Dutch oven over medium heat, sweat the onion and add the beetroot and mix the two well. Sauté for 2 minutes and add this mixture to the pot.
• Add the sugar, and the second bay leaf and mix well.
• Cook for 2 minutes, covered, then add the lemon juice and the tomato paste and mix well.
• Cover and cook for 10 minutes over low heat, stirring regularly.
• Turn off the heat and let stand for 15 to 20 minutes before serving with smetana on top.
• Sprinkle the rest of the parsley and dill.

KYIV BORSCHT

Steps:

• Soak beans in water for 5-8 hours beforehand. Then, strain the beans, return to a pot and add 1/2 cup of cold water. Slowly bring to a boil and simmer on low heat until done. Add salt 5-10 minutes before the beans are done.
• Peel beetroots. Cut into thin strips, place into a heavy bottomed pan, add shredded lamb brisket along with 1/2 of broth and sauté everything for 1 1/2 hours, stirring occasionally.
• If you are using tomatoes for this recipe, it's time to get on with their preparation. Cut them into cubes, put them into a pot along with some butter and sauté for 5-7 minutes. Strain through a fine mesh strain.
• Peel carrots, 3/4 of total amount of onions, parsley and celery roots. Cut these vegetables into strips, add into a shallow pan and sauté with butter until onions turn translucent.
• Cut cured pork fat into cubes. Chop the rest of the onions and parsley, and add everything into a mortar. Grind everything together until it becomes a paste.
• Peel apples, cut the centers out and chop nicely.
• Peel and chop potatoes and shred your cabbage. Bring your broth back to a boil. Add prepared potatoes and cabbage and simmer for 10 minutes. Then add sauteed beets and lamb, sauteed vegetables and tomatoes, chopped apples, beans, cured fat paste, bay leaves, paprika. Add the rest of beet brew and salt to taste. Simmer for another 10-15 minutes.
• When serving, add thinly sliced boiled beef first, then ladle hot borscht over. Add a healthy dollop of sour cream and sprinkle with chopped parsley.
• Kyiv Borscht with Apples, Kyiv Borscht with Apples and Beans, Kyiv Borscht, Borscht with Beet Brew, Borscht with Apples, Belorus Borscht, Borscht Kyiv Style.

UKRAINIAN BORSCHT

Steps:

• Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
• Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
• Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
• Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
• Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
• Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It'll thicken the soup.
• Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
• Just before serving, add a dollop of sour cream. Enjoy!

KIEV BORSCHT

Steps:

• 1. Simmer vegetables in the broth until tender, about 30 to 40 minutes. Add salt and pepper to taste. Ladle into heavy pottery bowls and top with a tablespoon of sour cream on each serving.