Ukrainian Borscht With Lima Beans Recipes

UKRAINIAN BORSCHT

Steps:

• Preheat oven to 300 degrees. Heat 1/4 cup oil in a Dutch oven over medium-high heat. Season ribs with salt and pepper. Working in batches, brown ribs, 3 to 4 minutes per side; set aside.
• Add 1 onion, and reduce heat to medium. Cook, stirring, until softened, 5 to 6 minutes. Return ribs to Dutch oven, and add wine; simmer for 1 minute. Add chicken stock; bring to a simmer, and season with salt and pepper. Cover; transfer to oven, and roast until ribs are tender, 3 hours.
• Shred ribs, discarding fat and bones. Strain stock through a sieve, and skim off fat. (You should have 2 cups.)
• Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add remaining onion and the garlic; cook until translucent, about 4 minutes. Add celery root and carrots; cook for 4 minutes. Add reserved stock, the cabbage, beets, water, and tomato paste. Cook for 30 minutes. Add meat; cook until vegetables are tender, about 20 minutes more. Stir in lemon juice and vinegar; garnish with parsley.

UKRAINIAN BORSCHT WITH LIMA BEANS

Steps:

• Place lima beans in a medium saucepan with cold water to cover. Bring to a boil and let boil for 1 minute. Drain, return beans to pot and cover again with cold water. Bring to a boil, turn heat to low, and let simmer for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to taste in the last 10 minutes. Let cool in liquid until needed.
• In a 6-quart stockpot, melt the butter. Add garlic and onions and cook over low heat, covered, for 5 minutes, or until onion is transparent. Add cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5 minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook, covered, until vegetables are soft, about 1 hour.
• Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice, dill, and shredded beef, and cook 20 minutes more. Add remaining beets and cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.

UKRAINIAN BORSCHT

Steps:

• Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
• Add cabbage and butter, and cook uncovered for about 20 minutes.
• Season to taste.
• Stir in lemon juice.
• Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
• This is better the next day!

UKRAINIAN BORSCHT

Steps:

• In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
• Make sure beans are covered with water at all times during simmering; add additional water if required.
• Save water along with beans to add to borscht later.
• Peel and grate beets.
• In a large cooking pot, add grated beets and 6 cups of water.
• Boil beets until just tender, DO NOT OVERCOOK.
• Peel and grate carrots.
• In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
• Add cooked carrots and liquid to the pot with beets.
• In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
• Mash potatoes in the water and add to the cooking pot with beets.
• In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
• When tender, add to the large cooking pot along with the liquid.
• Add vegetable broth to cooking pot, stir well and bring to boil.
• Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
• If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
• Adjust seasonings to taste.
• If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
• Serve with a dollop of sour cream if desired.
• Refrigerate any unused portion.

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!

UKRAINIAN BORSCHT BY YEVHEN

Steps:

• Fill a large stock pot with 3-4 liters (a gallon) of water, add salt, peppercorns, bay leaf, chili pepper and bring to boil.
• Meanwhile, wash your veggies, drain and rinse beans, peel and grate carrots, chop potatoes, onions, garlic, and bell pepper. Chop onions finely, grate carrots on coarse grater, crush and chop garlic cloves.
• Wash the beets (separate and discard the leafy part) and add them whole and unpeeled to boiling water. While they boil on low heat, sauté in a heavy skillet with vegetable oil on medium heat chopped onion and grated carrots, until onion are golden. Add chopped garlic cloves and finely chopped red bell pepper, let them release flavor and add whole jar of tomato paste to the skillet. Stir well, and mix to blend the tomato paste in completely. Allow to sauté a few more minutes, stirring often. Remove from heat and set aside.
• At this time your beats should be cooked already (depending on their size - usually 15-20 mins of cooking for medium sized ones), so remove them from boiling water and set aside to cool off. Add the rinsed white beans to boiling water and lower the heat.
• Now you chop potatoes and shred the cabbage as fine as you can. Wash parsley and dill, chop and set aside. Add potatoes and onions/carrots/garlic/bell pepper mix to boiling water, stir well and continue to cook on low heat. Beets by now should be cool enough to handle, peel gently and grate them on coarse grater. Add to borsch along with 2 tablespoons of vinegar (helps to retain that beautiful beet color and gives a slight acidic kick). Immediately add your shredded cabbage, cover and simmer for about 10-15 minutes. Add chopped parsley and dill, and more chopped garlic if you wish, and simmer covered for additional 3 minutes.
• Turn off the heat, and it's done. Let it sit covered for an hour or so to allow all the flavors to blend. Serve hot with a dollop of sour cream and a few pinches of chopped parsley and dill.
• Drop a shot of ice-cold pepper vodka and enjoy your borsch in good health!