Kaleenka Borshch Borsch Borscht Best Recipes

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BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

2005-01-03



Borsch (((Authentic Ukrainian Classic Borsch))) image

Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com

Provided by Alan Leonetti

Categories     European

Time 3h5m

Yield 10 serving(s)

Number Of Ingredients 23

Ingredients:

  • 1 1/2 lbs red beets (green tops removed)
  • 1 lb lean beef chuck (cut into bite-size pieces)
  • 1/2 lb thick slab bacon (diced) or 1/2 lb pancetta (diced)
  • 1 cup yellow onion (chopped)
  • 1 carrot (peeled & grated)
  • 2 teaspoons dried oregano
  • 1 teaspoon celery salt or 1 teaspoon seeds
  • 2 teaspoons dill seeds
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 2 quarts water or 2 quarts beef broth
  • 1 tablespoon vegetable oil
  • 1 large potato (peeled & diced)
  • 6 cups green cabbage (shredded)
  • 3 tablespoons fresh flat-leaf parsley (chopped)
  • sugar
  • 1 cup real sour cream
  • 1/2 cup fresh dill (chopped)
  • russian black bread

Steps:

  • Preheat oven to 350 degrees.
  • Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
  • Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
  • Remove both meats from the pan with a slotted spoon and drain on paper towels.
  • Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
  • Cook until soft, about 4 minutes.
  • Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
  • Add the red wine vinegar and stir to deglaze the pot.
  • Return both meats to the pot and add the water, salt and pepper and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Meanwhile, place the beets on a baking sheet and brush with the oil.
  • Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
  • Remove from the oven and set aside until cool enough to handle.
  • When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
  • Coarsely grate or chop and set aside.
  • When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
  • Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
  • Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
  • Also, serve with Russian black bread.

UKRAINIAN RED BORSCHT SOUP

2022-06-26



Ukrainian Red Borscht Soup image

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 10

Number Of Ingredients 15

Ingredients:

  • 1 (16 ounce) package pork sausage
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (6 ounce) can tomato paste
  • ¾ cup water
  • ½ medium head cabbage, cored and shredded
  • 1 (8 ounce) can diced tomatoes, drained
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 teaspoon white sugar, or to taste
  • ½ cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for garnish

Steps:

  • Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  • Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  • Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
  • Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Nutrition Facts :

LATVIAN BORSCHT(AKA UKRAINIAN BORSHCH)

2002-11-22



Latvian borscht(AKA Ukrainian Borshch) image

This fabulous, many layered, complex borshch is compliments of Sandor Fenyvesi, an air traffic controller in Budapest, Hungary, who was educated at a special school for navigating officers and air traffic controllers in Riga, Latvia, when he was 18 years old and learned this soup while there. Serve this authentic Ukrainian soup hot to 6-8 people as a substantial first course or as a main course.

Provided by Steve P.

Categories     Pork

Time P1DT4h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients:

  • 8 cups beef stock
  • 1/2 head cabbage, finely shredded (or equivalent amount of spinach)
  • 3 medium potatoes, cut into 1 inch cubes
  • 1 large red beet, shredded
  • 1 tablespoon red wine vinegar
  • 1 teaspoon bacon fat
  • 2 teaspoons sugar
  • 2 tablespoons butter
  • 2 medium onions, finely chopped
  • 2 peeled tomatoes, chopped (4 canned tomatoes are fine)
  • 1 carrot, sliced
  • 1 parsley roots or 1/2 parsnip
  • 6 peppercorns
  • 3 allspice berries
  • 3 bay leaves
  • 1 head garlic, peeled and chopped
  • 2 tablespoons bacon fat
  • fresh parsley, chopped
  • sour cream

Steps:

  • Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
  • In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
  • Set aside.
  • Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
  • When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
  • Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
  • Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.
  • Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
  • When ready to serve, reheat gently then ladle into bowls.
  • Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.

Top Asked Questions

  1. What is borshch (borscht)?
    Borshch (Borscht, Borsch – all three names can be equally used) is a famous all over the world Ukrainian dish. It is a vegetable soup with red beets that usually includes more than 10 ingredients. Borshch (Borscht) and Varenyky are well known symbols of Ukrainian cuisine.
  2. What is beets Borsch?
    Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come.
  3. What is the best Russian borscht book?
    A Gift to Young Housewives by Elena Molokhovets, the best-selling Russian cookbook of the 19th century, first published in 1861, contains nine recipes for borscht, some of which are based on kvass, a traditional Slavic fermented beverage made from rye bread.
  4. What do you serve with Borsch?
    Also, serve with Russian black bread. “Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but thi...

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