BORSCHT!

[holland]

I found this at http://www.epicurious.com it looks pretty good but a couple steps from the recipe are missing. If anyone has another recipe for borscht please post it!


MEATY UKRAINIAN BORSCHT

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balenced by an acid edge of lemon.


2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
й1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste
3/4-1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley


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.


Serves 6 to 8.

[cheboorashka1]

My mom makes borsht without meat ('cause I'm a vegie-tarian) I have no clue how she makes it but it's really good!

[Silkrem]

Hello!
One more real recipe.

0.5 Kg of meat
╪ head of cabbage
4 pieces of potato
1 beet
25 grammes of bacon (salo, famous and favorite Ukrainian salo!)
25 grammes of butter
0.5 Glass of a tomato paste or 2 tomatoes
0.5 Glass of sour cream
1 carrots
1 radical of a parsley
2 onions
1 spoon of 3 % vinegar
2 tea spoons of sugar
3 laurel leafes
4-5 tooths of garlic
3 peas of fragrant pepper
5-6 peas of black pepper
1 spoon of parsley greens

You have 1.5-1.75 litres a broth.

1. Stew a beet with vinegar, part of bacon, sugar and tomato paste.

2. Cut an onion, carrots, the radical of a parsley is like straw. Fry with a butter.

3. Cook a potato and cabbage in a broth 15 minutes. Add products of items 1 and 2. Cook 10 minutes. Add butter and spiceries.

Parsley, garlic, bacon spread together, put in borsch.
When borsch is poured in a plate, add sour cream (1-1/2 a spoon).

This recipe is taken from the good book. I use it since 1980. My borsch cook experience is 31 years. My experience to eat is 50 years.
Certainly, it is a basic recipe. You can add other vegetables (string bean, sweet green pepper), use vegetable oil etc.

[holland]

Wow, it's lunch time here and I'm definately hungry now! That looks like a good recipe!

Thanks

[dnleaf]

If you are intersted not only about borscht ingredients, but would like to see what it looks like, step-by step instruction, suggestion for serving, please, check
Ukrainian Borscht Recipe.