Borscht (beet soup) Ukraine

[piazzola]

Borscht (beet soup) Ukraine

Serves 6 as Main Dish.

Borscht is said to have originated in Kievan-Russ what is today Ukraine though there is a dispute between Kiev and Moscow as to what and who makes the best borscht.

Its main ingredient is beetroot but there is a substantial meat either pork ribs,belly or just beef(any cut)sometimes "kapusta smazhana" (or stir fried to wilted cabbage red or green) plus a good serve of beans makes a delicious and truly a hearty soups.

The longer it is kept in the fridge the better flavour develops. So make a big batch and ahead of time one or two days you'll see what difference that makes

Borscht is acompanied with pampushkies which are small bread rolls dipped in aioli base preparation of creamed (pounded)garlic,salt and oil.

• 1 large onion chopped
  
• 4 T red wine(preferably French)
  
• 3 beetroots cut in batons of about 2 cm long and 1/5 cm width
  
• 2 garlic finely chopped
  
• 1 bacon rasher chopped finely
  
• 500 g pork or beef meat already grilled
  
• 1/4 medium cabbage shredded
  
• 2 carrots chopped
  
• 500 g meat either pork or beef cooked (optional)
  
• 1 can of borlotti, broad or red kidney
  
• 3 T dill chopped
  
• 6 mushrooms chopped
  
• 1 c sour cream or cream fraiche
  
• 1 l stock or water or enough to cover ingredients
  
• 2 sprigs (whole) parsley
  
• 1 parsley root(optional)
  
• 1 tsp Khren, red horseradish per person
  
• 4 tomatoes crushed
  
• 1 tsp sugar to adjust for sweet,sour taste
  
• 2 bayleaves bruised
  
• 1 tsp salt to taste (salt any salt there is no preference)
  

total cooking time about 2-3 hours do not rush gently simmering will aid to develop the best flavour in this dish

1) In a grill or hot plate briefly bbq the meat and reserve

2) in a heavy iron skillet or pan stir fry vigorously the cabbage until wilted and brown spots show and reserve

3) Prepare a large pan and stirn in the bacon fry and then add some oil and sautee onions and garlic later add mushrooms

4)add stock, bayleaves, peppercorns and crushed tomatoes, vinegar, parsley sprigs and continue simmering for 10 minutes

5)add meat followed by cabbage cook for 5 minutes simmer

6)add beetroots and continue cooking until almosty tender simmer gently do not rush

7)Test for doness and then add chopped carrots and parsley root(to be removed before serving)

8)add the tin or can of beans continue cooking

9)add 1 teasponn of dill before finishing cooking)

You can add a soft cooked potatoes to thicken the soup or whiz part of it in a blender and the add it back

remove bayleaves and parsley root

before serving borscht add a potato to each bowl and lightly

mash them add the soup and provide in separate containers chopped dill, khren or horseradish, sour cream (smetanu)creme fraiche

enjoy

Keywords: Soup, Intermediate, Main Dish, Vegetables, Beef, Eastern Euro/Russian

( RG1434 )