Old Time Borscht Food

CLASSIC BORSCHT RECIPE (BEET SOUP)

Steps:

• Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
• Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
• Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
• While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
• When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

OLD TIME BORSCHT

Steps:

• I sometimes use spare ribs or soup bone. Put them in a pot. Cover with water. Bring to boil. Cover and simmer for about 1 hour or until meat is tender. If using hamburger, brown in soup pot then add water for soup.
• Add onion, carrot, cabbage, beet and barley. Simmer until vegetables are cooked.
• Add beet leaves, peas, salt, pepper, vinegar and dill weed. Simmer for 5 minutes more.
• Stir in whipping cream. If you don't have whipping cream you can use milk or nothing.
• Pass sour cream around the table so people can put a spoonful (or two) on top in their bowls. YUM YUM!

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!

OLD AMISH BORSCHT

Steps:

• Cut meat into 1.5-inch cubes.
• Place meat in large stock pot, pour in enough water to cover, cover pot with lid, and bring to the boil. Once boiling, reduce heat to simmer, lid on, until meat is tender, perhaps 45-60 minutes.
• While meat is cooking, chop vegetables and place into large mixing bowl(s). Note: beets can stain your hands and clothing, so be careful.
• When the meat is tender, remove bone and spoon off any grease or marrow with ladle.
• Add vegetables and spices.
• Add enough liquid (water or broth) to total 12 cups, including what you cooked the meat inches.
• Cover pot and bring to the boil. Once boiling, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are soft but not mushy.
• Adjust seasonings if necessary.
• Add a dollop of sour cream to each bowl when serving.

BARSZCZ (CLASSIC POLISH BORSCHT)

Steps:

• In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
• Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
• Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
• Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
• Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.