I have been taking Russian lessons from a dear Russian friend and also a Ukrainian dancer that I recently met. Both have been very patient with me. In honor of their awesomeness, I present to you this Borscht recipe from the Ukraine. I will be putting up some more recipes from this area as I learn them.
1 qt Water
2 qt Beef stock
3 tb Sunflower oil
2 c Beer (not Lite)-or-2 c Beet kvass (kvass is better but harder to find in the USA)
2 ea Beets, lg. peeled & juliened
4 lb Beef, chuck w/ bone
3 tb Red wine vinegar
1/2 lb Smoked pork butt
2 tb Butter (NOT margerine)
1 ea Carrot, lg. peeled, diced
1 ea Onion, med. coarse chopped
1 ea red Cabbage small shredded
3 tb Tomato paste
1 1/2 tb Salt
Black pepper to taste
4 tb Parsley, minced
1 c Potato, peeled & diced 1/2in
1/2 c Sour cream
In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2″. In a large skillet heat the oil on medium heat. Saute the onion, beets, & carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat & allow to cool to room temperature. Refrigerate overnight, re-heat and serve.
A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.
*NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup.