Ukrainianborscht 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 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 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

Steps:

• In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes.
• In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish.

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!

MEATY UKRAINIAN BORSCHT

Steps:

• In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.