Russian Cabbage Borscht Borscht From Kiev Recipe
Russian Cabbage Borscht
2 Tbsp. butter 1 1/2 cup onion, chopped 1 1/2 cup potato,
thinly sliced 1 cup beets, thinly sliced 1 lg. carrot,
sliced 1 stalk celery, chopped 3 cup cabbage, chopped 4 cup
stock or water 2 tsp. salt Pepper to taste
1/4 tsp. dill weed 1 Tbsp. & 1 tsp. cider vinegar 1 Tbsp. &
1 tsp. honey 1 cup tomato puree 1 scant tsp. caraway seeds
(optional) 1 Tbsp. raisins (optional)
Topping: Sour cream Dill weed Tomato, chopped
Place potatoes, beets and water in a saucepan and cook
until tender. (Save the water.) Cook onions in butter in
large kettle. Add optional caraway seeds and salt. Cook
until onions are translucent, then add celery, carrots and
cabbage. Add saved water and cook, covered, until all
vegetables are tender. Add potatoes, beets and all
remaining ingredients. Cover and simmer slowly for at
least 30 minutes. Season to taste. Serve toped with sour
cream, dill weed and chopped tomatoes.
Borscht From Kiev Recipe
Stock
1 1/2 lb beef chuck roast boneless 1 lb beef marrow bones
1 lb ham bone meaty 1 each onion large grated 1 each
carrot grated 3 qt water 1 each turnip peeled & grated 1
each celery rib w/leaves sliced* 3 each dill sprigs* 3
each parsley sprigs* 12 each black peppercorns whole* 4
each bay leaves*
Soup
3 each beets large peeled grated 4 each potatos peeled and
cubed 1 16 oz plum tomatos skinned & coarsely ch, opped 1
each onion large chopped 1 each carrot sliced 1 each bell
pepper chopped
2/4 cup sunflower oil 1 tsp salt 4 cup cabbage shredded 3
Tbsp tomato paste 6 each prunes pitted & chopped 1 tsp
honey 1 tsp black pepper fresh ground
3/2 cup sour cream or plain yogurt 4 each garlic cloves
minced 2 each bacon strips fried & crumbled 2 Tbsp parlsey
fresh chopped 3 Tbsp dill fresh chopped
All ingredients marked with the { * } are to be placed in a
small cloth bag. Tie the bag shut and place into the stock
pot. Place meat bones, meat, and water in alarge stock pot
and bring to a boil over high heat. Skim the foam as needed.
Add the remaining stock ingredients, cover, reduce heat to
low and simmer for 1 hour. Preheat the oven to 375 degrees
F. Wash, dry, and peel the beets. Wrap them in aluminum foil
and bake in oven for 1 hour 15 minutes. Remove from oven,
allow to cool, and dice 1/4". Remove the ham bone, meat &
marrow bones from the stock. Set the marrow bones aside.
Strain the stock through a fine sieve into a clean pot.
Discard the solids. Bring the stock to a boil add the
tomatos, potatos and salt & pepper and cook for 10 minutes
on low heat covered. Cook the onions, carrot, & Bell pepper
in a castiron skillet for approx. 5 minutes.. Stir in the
cabbage and continue to cook the vegetables for 10 more
minutes. Remove the begetables from heat and add to the
stock. Sprinkle the juice of a lemon over the beets and add
them to the stock. Add the tomatos, tomato paste, and honey
to the stock and continue to Remove the meat from the bones,
strip the marrow out of the marrow bones, and cube the beef
1/2" & add all of this to the stock and cook for 15 minutes
more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl.
Servings: 12 servings
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