Borsch - Classic Ukrainian
From elgourmand2 8 years ago
- 2 hrs to make
- Serves 4-6
I like Russians, expats and in Russia. I’m sure there are some lying, scheming, self serving assholes (sorry but couldn’t think of another fitting term) in that lot. There are some of those in every large group. Read more Hell, we have one for president. Anyway, the Russians (mostly Ukrainian) I’ve met have been good to be with. Just fun. There is a Russian restaurant in Bogota (Little Kiev), run by a Ukrainian expat, that has great food and fantastic atmosphere. Got so wasted there one night I danced on the piano. Well, so did the owner. Bogota is about 8,660 ft (2,640 m) above sea level so you have to be careful. The Borsch and Shashlik were just fab. And the chilled Stoli went down very nicely. Woke up the next morning with this and the Shashlik recipes in my jacket pocket. I used to make this with fresh beets but in Samoa I have to use canned. Kept the old recipe though. See less
Ingredients
- • 2 large or 3 medium beets, thoroughly washed. shopping list
- • 2 medium potatoes, sliced into bite-sized pieces. shopping list
- • 4 Tbsp of cooking oil. shopping list
- • 1 medium onion, finely chopped. shopping list
- • 2 carrots, scraped and grated. shopping list
- • 1 bell pepper, seeded and diced (optional). shopping list
- • 1/2 head of cabbage, cored and thinly sliced. shopping list
- • 1 can kidney beans with their juice. Can sub Pinto or Red beans. shopping list
- • 2 bay leaves. shopping list
- • 10 cups water. shopping list
- • 6 cups chicken broth. shopping list
- • 5 Tbsp ketchup, optional and I skip it. shopping list
- • 4 Tbsp lemon juice. shopping list
- • 1/4 tsp freshly ground pepper. shopping list
- • Salt to taste. shopping list
- • 1 Tbsp chopped dill. shopping list
How to make it
- 1. Prep all of your ingredients: Scrub the beets, grate carrots, finely dice onions and Finely slice cabbage and bell peppers if you are using them (optional) See Photo
- 2. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a fork, remove from the water and set aside to cool. Keep the water.
- 3. Slice The potatoes, add into the same water and boil 15-20 minutes.
- 4. Add 4 Tbsp of cooking oil to a skillet and sauté vegetables until they are soft (7-10 minutes).
- 5. Stir in ketchup when they are almost done cooking, If using.
- 6. Add the thinly shredded cabbage to the pot when potatoes are half way done.
- 7. Peel and slice the beets into match sticks and add them back to the pot.(I use my mandolin slicer) See Photo. When you peel beets, use a plastic bag over your hands unless you want red fingers.
- 8. Add 6 cups of chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
- 9. Add sauteed carrots and onion to the pot along with chopped dill.
- 10. Cook another 5-10 minutes, until the cabbage is done.
- 11. Serve with a dollop of sour cream.
- Yes, you can add a slice or two of bacon to this. Fry it with the veggies.
People Who Like This Dish 2
- clbacon Birmingham, AL
- NPMarie Magalia, CA
- elgourmand2 APia, Samoa
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