Borsch Authentic Ukrainian Classic Borsch Food

AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT

Steps:

• To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
• Remove all froth that comes up from the meat.
• Continue to boil on med-high until no more froth comes up.
• Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
• Fill with water, cover partially with lid, and let cook for 90min.
• After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
• You can add the rice and/or potatoes at this point, if you like.
• Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
• The soup is great on day 1, but tastes much better on days 2-3.
• Enjoy the soup while it's very hot.

UKRAINIAN CLASSIC BORSCH

Steps:

• FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
• Add the remaining stock ingredients and reduce the heat to low.
• Simmer, partially covered, until the meat is tender, at least 45 minutes.
• When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
• Strain the stock through a fine sieve into a clean large pot and discard all the solids.
• Preheat the oven to 375°F.
• Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
• Bake the beets until tender, 1 1/4 hours.
• Do this while the stock is cooking.
• FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
• Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
• Season to taste with sugar, pepper, and additional lemon juice and salt.
• Simmer for 15 more minutes.
• Cut the beef into bite-size pieces and scrape all the meat off the bones.
• Add meat to the soup.
• Simmer for 15 more minutes.
• Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
• Let stand at least 15 minutes before serving.
• Serve with sour cream.
• Serves 12 to 14.

BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))

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 STANDARD BORSCH

Steps:

• Cover the meat with the cold water.
• Add the salt, and bring slowly to the boiling point, then skim.
• Cover and simmer for 1 1/2 hours.
• Add the onion and beets; cook 10 to 15 minutes or until the beets are almost done. If young beets are used, cook them together with the other vegetables.
• Add the carrot, potato, celery, and string beans; continue cooking for about 10 minutes.
• When cooked white beans are used, they should be added after the cabbage is cooked to retain their white color.
• Finally put in the cabbage and cook until it is tender. Do not overcook.
• Stir in the tomatoes or tomato juice and the crushed garlic, if it is used.
• Blend the flour with 3 tablespoons of cold water, spoon into it some soup liquid, and then stir into the borsch. If a thickened borsch is not desired, omit the flour.
• Add a small quantity of the beet kvas or lemon juice or any other mild acid commonly used in borsch, taking care not to use too much. A good borsch should be pleasantly tart but not sour.
• Season to taste with salt and pepper, and bring to the boiling point.
• Flavor it with the chopped dill.
• When ready to serve, add some thick sour cream or rich sweet cream. The amount of cream will depend on personal taste. It may also be served without cream. Some prefer to put the cream into each serving. This is the custom in central Ukraine.
• When the borsch is to be reheated the next day, do not add any cream.
• It tastes better when the cream is added just before serving.
• Traditional Ukrainian Cookery.

UKRAINIAN MEATLESS BORSCH (BORSCHT)

Steps:

• Pour hot water over the mushrooms, drain, and wash.
• Cover with lukewarm water and soak for 30 minutes or longer.
• The period of soaking will depend on the variety of mushrooms used.
• The boletus variety (white hryby) requires little or no soaking.
• Cook the mushrooms in the same water in which they were soaked until they are tender.
• Cook the onion in the oil until slightly wilted.
• Add the beets, parsley, peppercorns, and water.
• Cover and cook until the beets are barely done.
• Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
• At this stage put in the cabbage, and cook until it is tender but not overcooked.
• The cabbage should retain some crispness.
• Add the remaining ingredients.
• Use the beet kvas or lemon juice with discretion.
• The borsch should be mildly tart but not sour.
• Season to taste.
• Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
• Bring to a boil.
• Serve.
• BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
• Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
• To hasten fermentation, place a slice of sour rye bread among the beets.
• Cover and keep at room temperature for a few days.
• When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
• The kvas is added to borsch in the final stage of cooking.
• Pour a small quantity of kvas into the borsch and bring to a boil.
• Overboiling fades the color of kvas.