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Clear Borscht Recipe

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This recipe for Clear Borscht is from The Troyanda Society of Ukrainian Heritage and Culture Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 2L of water
- 1 carrot.
- 1 parsley root.
- 1/4th of celery stick.
- green dill.
- 1 beet.
- 1 sour apple.
- 1/2 of middle-sized cabbage.
- 10g of dried mushrooms.
- 1 tbsp. of sour grape juice.
- 1 tbsp. of red wine.
- salt
- sugar
- 1 bay leaf.
- 50g of oil.
- 2 cloves of garlic.
Directions:
Directions:
Wash the mushrooms and leave them in water for two hours. Cook or bake the beet. Boil the water and add cut up carrots, parsley, celery, and mushrooms, cook for 20 minutes. Then add peppercorn, cut up cabbage and apples , and boil for another 20 minutes. After that, turn off the heat, and quickly add salt and sugar (how much is desired), grape juice, wine, the bay leaf, minced garlic mixed with oil and shredded beets (last). Close the lid, and let it sit for 2 hours. Then drain the borscht to separate container, leaving the vegetables behind. When serving, sprinkle green dill on top.
Personal Notes:
Personal Notes:
This recipe is roughly translated from Ukrainian to English. This borscht is most commonly used for Christmas Eve (served with perogies, buns, or rye bread).
Never boil the borscht when you add the beets, because it will lose its color.

 

 

 

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