"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Marlene Osipenko
Added: Monday, August 3, 2009


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

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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