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Ulyana Dobrovolska's Red Borsch Recipe

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This recipe for Ulyana Dobrovolska's Red Borsch is from Krazy Koyle's Kookbook, 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:  
Large Stock Pot
Water
1 cup Soaked over night Lima Beans
Beef or Chicken cut in about 1 inch pieces
Mushrooms-optional
1/2 head shredded cabbage
3 medium onions
2 large carrots grated
3 large red beets grated (baseball size)
4 medium chopped tomatoes
1 full head of garlic minced
3 to 4 large potatoes
1 small bunch of fresh dill
1 small bunch of Parsley (Cilantro)
2 cups tomato juice
Directions:
Directions:
Fry meat in a small amount of oil in the bottom of the stock pot until cooked through.
Fill the pot with the cooked meat 1/3 full of water.
Add shredded cabbage.
Add mushrooms if desired.
In a large fry pan, on medium heat, with a small amount of oil, cook the grated onions, carrots, red beets and crushed garlic. Peel and add a whole medium head of garlic. ( All the sections, not just one section)
Add 2 cups of tomato juice to fry pan, cover and turn to low heat. Let stew until beets are cooked through.
Add the ingredients from the fry pan to the stock pot.
Add 4 chopped tomatoes
Cover and stew 1 hour or more
Can add more tomato juice at this point if desired.
Peel and cut into chunks potatoes and add to stock pot, cover and cook until potatoes are cooked through, 20 to 25 minutes.
When the potatoes are cooked uncover the pot and add the fresh dill and parsley chopped.
Serve in large bowls with a large dollop of sour cream on top.




Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Several hours but worth it.
Personal Notes:
Personal Notes:
This is Western Ukrainian Borsch. Ulyana grew up in Livov (ливов) Western Ukraine. She says it is the prettiest part of Ukraine, Mountains, rivers and streams. Old fashioned people, homes, buildings and customs. Recipes for Red Borsch from Central and Eastern Ukraine do not use the Lima Beans.

 

 

 

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