Ukrainian Borscht
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
53
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
680 g
Beef Brisket1
Bay Leaf4 tbsps
Red Wine Vinegar2 tbsps
Sugar2 tbsps
Butter1 large
Carrot (shredded)1 cup
Red Bell Pepper (diced)1 cup
Onion (minced)1 small
Cabbage (head, shredded)450 g
Kielbasa (sliced)1 cup
Dill (snipped fresh)4 cloves
Garlic (minced fine)Directions:
1
In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours
2
Strain soup, reserving broth and meats separately
3
Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice
4
Cut beef into cubes
5
Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes
6
In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole
7
Add potatoes and shredded cabbage to casserole and simmer 10 minutes
8
Add kielbasa and simmer 5 minutes more
9
Stir in kvass to taste, dill and garlic and let stand 10 minutes
10
Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish