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Ukrainian Borscht recipe

Borsch is the best known Russian dish beloved all over the world. To cook borsch is not an easy thing, you should know specific details to get this unforgettable sour-sweet taste and rich red color. Borsch can be made on meat, mushroom or vegetable broth. Another very important thing is to prepare beet rightly - it can be stewed, boiled, balked or steamed. Just find your way!

1 qt Water
2 qt Beef stock
3 tb Sunflower oil
2 c Beer (not Lite)
2 c Beet kvass
2 ea Beets, lg. peeled & juliened
4 lb Beef, chuck w/ bone
3 tb Red wine vinegar
1/2 lb Smoked pork butt
2 tb Butter (NOT margerine)
1 ea Carrot, lg. scraped, diced
1 ea Onion, med. coarse chopped
1 ea Cabbagehead small shredded
3 tb Tomato paste
1 1/2 tb Salt
Black pepper to taste
4 tb Parsley, minced
1 c Potato, peeled & diced 1/2in
1/2 c Sour cream
measures conversion [+]

In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2". In a large skillet on heat the oil on medium heat. Saute the onion, beets, & carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat & allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves. *NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in the vinegar then add them to the soup.

Cuisine: Ukrainian
Source: Dr. Donald Houston's collection ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine
Recipe category: Soups > Schi-and-Borsch, Vegetable-Dishes > Other, Meat-Dishes > Beef

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