"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ukrainian Borscht Recipe

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This recipe for Ukrainian Borscht, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Osipenko
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb spareribs or beef or pork bone
10 cups of water (more if needed)
1 tsp pepper
1 tsp salt
1/4 med size cabbage (chopped fine)
2 med carrots chopped
1/2 tsp sour salt or vinegar
1 tbsp parsley
2 cups diced celery
2 large onions diced
8 beets with 5 inch stems (peel beets & shred-cut stems into 1 inch pieces)
2 cloves garlic - chopped
1 tbsp sugar
4 tbsp lemon juice (this keeps the beets colour)
2 potatoes (peeled & chopped)
1 tbsp dill (fresh dill is best)
1 can peas
2 cans tomato soup - may need to use 3 depends on your taste
2 tbsp flour and water paste (optional)
1 cup sour cream (optional) or can add a spoonful to individual bowls

Directions:
Directions:
Cook meat in pot. Skim, then use this for cooking vegetable in. Add all vegetable in broth & salt. Make sure you add lemon juice to keep red colour . Add tomato soup. Add dill, garlic and parsley. Add spareribs back into pot. Blend in flour & water paste. Simmer 2 to 3 hours. Sour cream (optional) can be added just before serving.

 

 

 

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