Ukrainian Borscht


2 Ham hocks
pound Beef brisket or chuck in large pieces
3 quarts Beef broth or water
3 Allspice berries
3 lrgs Beets roasted, shredded
4 tablespoons Red wine vinegar
Tomato mors or tomato puree to taste
2 tablespoons Sugar
2 tablespoons Butter
1 lrg Carrot shredded
1 cup Diced red bell pepper
1 cup Minced onion
3 Boiling potatoes cubed, cooked
small Cabbage head shredded
pound Kielbasa - (to 1 lb) sliced
cup Kvass (fermented beets) or to taste
(or vinegar or lemon juice to taste)
cup Snipped fresh dill
4 Garlic cloves minced fine
Fresh dill sprigs


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 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




6.0 servings


Sunday, February 14, 2010 - 6:28am



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