Borshch Ukrainskii Recipe
Historically borscht is know to have originated in what is now Ukraine sometime in the mid-13th. Century. Russia, Lithuania, Poland, Bulgaria, Hungary & even Serbia lay claim to this great soup but historical evidence proves that it originated in Ukraine. Borscht has its name’s derivation from the old Slavonik word "brsch" meaning beet
Basic red borscht is made from a base of beets, onions, carrots, cabbage & beef or pork or even mutton. After the New World was discovered & culinary ingredients such as potatoes & tomatoes were added to the European cuisines these were added to borscht as well.
In older times a Ukrainian woman had her domestic skills judged by several criteria foremost of which were her culinary skills. Borscht making was the main culinary skill by which she was judged. As many women that live in Ukraine that is how many recipes for this wonderful hearty soup exist. My mother-in-law has her recipe, my sister-in-law has her recipe & my late wife had her recipe. Each was very similar but each also had subtle difference. Borscht was a staple of the kozaki (Cossacks). It is a filling, warming & certainly nourishing soup that when served with chorniy xleb (black bread) is hard to beat on a cold winter night.
Borscht is based upon a stock made from beef, mutton, pork or venison. It is made by mixing water with marrow, meat, bones, carrots & onions. Boiling at a slow boil for several hours will produce a heart & tasty stock for borscht. In times of plenty it was not unusual for several meats to be used in the stick for borscht.
Once the stock is made it is critically important that the ingredients be added in a strict order that allows for the textures, composition & taste of each item to be exploited to its culinary best. The following recipe for borscht gives a classic yet subtle taste & texture for this basic soup of the Rus.
Summary
Preparation Time55 MinCooking Time2 Hr 0 Min
Ready In2 Hr 55 MinDifficulty LevelBit Difficult
Health IndexHealthy++Servings10
Ingredients
1 qt Water
2 qt Beef stock
3 tb Sunflower oil
2 c Beer
-or-
2 c Beet kvass
2 ea Beets peeled & julienned
4 lb Beef, chuck w/ bone
3 tb Red wine vinegar
1/2 lb Smoked pork butt
2 tb Butter
1 ea Carrot scraped diced
1 ea Onion coarse chopped
1 ea Cabbage head small shredded
3 tb Tomato paste
1 1/2 tb Salt
Black pepper to taste
4 tb Parsley minced
1 c Potato peeled & diced 1/2"
1/2 c Sour cream
Directions
In a large stockpot bring beef to a boil in 2 1/2 qts. water with 1 tb of salt.
After 10 mins. of boiling reduce heat & simmer for 30 mins. then remove meat.
Allow to cool & remove meat from bone & cube 1/2".
In a large skillet on heat oil on medâ??heat.
Saute onion, beets, & carrot until they are soft.
Add potato & butter then cook for 2 mins. more.
While this going on bring beef stock, water & beer or kvass to a boil in your stockpot.
Add salt & pepper, vinegar, & meat.
Drain beetâ??carrotâ??onion & potato mixture then add to stockpot.
Reduce heat & cook for 20 mins.
Add cabbage, tomato paste & pork butt.
Cook another 30â??45 mins.
Remove from heat & allow to cool to room temp.
Refrigerate overnight, reâ??heat & 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 soup.
After 10 mins. of boiling reduce heat & simmer for 30 mins. then remove meat.
Allow to cool & remove meat from bone & cube 1/2".
In a large skillet on heat oil on medâ??heat.
Saute onion, beets, & carrot until they are soft.
Add potato & butter then cook for 2 mins. more.
While this going on bring beef stock, water & beer or kvass to a boil in your stockpot.
Add salt & pepper, vinegar, & meat.
Drain beetâ??carrotâ??onion & potato mixture then add to stockpot.
Reduce heat & cook for 20 mins.
Add cabbage, tomato paste & pork butt.
Cook another 30â??45 mins.
Remove from heat & allow to cool to room temp.
Refrigerate overnight, reâ??heat & 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 soup.
