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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ukraine - Borshch - Beet Soup) Recipe

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This recipe for Ukraine - Borshch - Beet Soup), by , is from San Diego Diplomacy Council Around The World Cookbook, 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!

Contributor:  
Contributor:  
Mariia Kolokolova, Ukraine

Category:
Category:

Ingredients:  
Ingredients:  
10 cups/2.5L Cold water
1 lbs/500g Beef on a bone (ribs or shoulder)
1 Onion (peeled and kept whole)
1 Carrot (peeled and kept whole)
5 Black peppercorns
7 oz/200g Beetroot (peeled and grated)
7 oz/200g Potato (peeled and chopped into cubes)
14 oz/400g Cabbage, shredded
1 Red bell pepper (cored, deseeded and chopped)
3.5 oz/100g Tomato paste
2 Bay leaves
4 cloves Garlic (peeled and mashed)
Salt
Black pepper

Serve with:
Sour cream
Dill - chopped

Directions:
Directions:
To make a broth place the washed meat, peeled onion, carrot and black pepper peas in a large saucepan with 10 cups/2,5 litres of water. Cook over medium heat until it boils. Turn down the heat to a low level. Skim off the foam with a spoon from time to time to keep the broth transparent. Cook over low heat for 1 hour until the meat is well-done. Take the cooked meat out of the broth and put it on a plate. Remove the onion and carrot; you will not need them in borshch. Strain the broth to get rid of the remaining foam and possible pieces of fat and bone. Add the potatoes, cabbage, beetroot, red bell pepper and tomato paste to the broth, season with salt and black pepper and cook over low heat for 15-20 minutes. Meanwhile, separate the meat from the bone and chop the meat into small pieces. Add the pieces to the borshch. Add bay leaves and mashed garlic and cover the pan with a lid for 5-10 minutes more.
Serve with a spoonful of sour cream and chopped dill and rye bread with garlic butter aside.
* In many borshch recipes, grated beetroot, chopped onion, carrot, red bell pepper and tomato paste are stewed in a frying pan with sunflower oil. This red stewed substance is called zazharka. It is added to the broth when potato and cabbage are ready.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
(Mariia visited San Diego in October-November 2019 with the Professional Fellows Program via the U.S. State Department.)
"Borshch is considered the heart of Ukrainian cuisine. The main ingredient beet gives the dish a distinctive red colour. There are different variations of borshch (with beef, pork or chicken, with fried onion and carrot or without and even vegetarian ones). Borshch has conquered many countries and varies from region to region, from family to family. This recipe is my family recipe."

 

 

 

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