Ukrainian Standard Borsch Recipes

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

UKRAINIAN STANDARD BORSCH

Steps:

• Cover the meat with the cold water.
• Add the salt, and bring slowly to the boiling point, then skim.
• Cover and simmer for 1 1/2 hours.
• Add the onion and beets; cook 10 to 15 minutes or until the beets are almost done. If young beets are used, cook them together with the other vegetables.
• Add the carrot, potato, celery, and string beans; continue cooking for about 10 minutes.
• When cooked white beans are used, they should be added after the cabbage is cooked to retain their white color.
• Finally put in the cabbage and cook until it is tender. Do not overcook.
• Stir in the tomatoes or tomato juice and the crushed garlic, if it is used.
• Blend the flour with 3 tablespoons of cold water, spoon into it some soup liquid, and then stir into the borsch. If a thickened borsch is not desired, omit the flour.
• Add a small quantity of the beet kvas or lemon juice or any other mild acid commonly used in borsch, taking care not to use too much. A good borsch should be pleasantly tart but not sour.
• Season to taste with salt and pepper, and bring to the boiling point.
• Flavor it with the chopped dill.
• When ready to serve, add some thick sour cream or rich sweet cream. The amount of cream will depend on personal taste. It may also be served without cream. Some prefer to put the cream into each serving. This is the custom in central Ukraine.
• When the borsch is to be reheated the next day, do not add any cream.
• It tastes better when the cream is added just before serving.
• Traditional Ukrainian Cookery.

UKRAINIAN SPARERIB BORSCH

Steps:

• Cut up the spareribs; cover with 1 1/2 to 2 quarts water.
• Add salt and spices.
• Cook on low heat until meat is tender and falls off bone.
• Lift out meat and strain stock.
• Pre-boil the shredded cabbage in stock until softened.
• Add all vegetables to the soup stock and cook until tender.
• Add sugar, tomato juice and vinegar.
• Just before serving add cream.
• Wheatland Bounty.