Kiev Borscht Food

UKRAINIAN BORSCHT

Steps:

• 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. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes.
• 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. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish.

BORSCHT

Steps:

• In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
• Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
• Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
• Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.

BORSCH

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

UKRAINIAN BORSCHT

Steps:

• Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
• Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
• Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
• Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
• Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
• Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It'll thicken the soup.
• Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
• Just before serving, add a dollop of sour cream. Enjoy!

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 BORSCHT

Steps:

• Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
• Add cabbage and butter, and cook uncovered for about 20 minutes.
• Season to taste.
• Stir in lemon juice.
• Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
• This is better the next day!

UKRAINIAN RED BORSCHT SOUP

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.