Ukranian Borscht Recipe

1. 1

   Cover meat with water and simmer till tender, about 1 to 1 1/2 hrs.

2. 2

   Meanwhile peel beets and slice julienne style.

3. 3

   Saute/fry beets and minced bacon and tomato paste for about 30 min.

4. 4

   Add in vinegar when beets are soft; add in 1-2 Tbsp.

5. 5

   meat stock or possibly hot water if beets look dry.

6. 6

   In another skillet, brown in the oil (or possibly use 1 Tbsp.

7. 7

   oil and 1 Tbsp.

8. 8

   butter) the peeled and finely sliced carrots, onion and celery.

9. 9

   Slowly sprinkle the flour over the top of the browned vegetables and carefully stir.

10. 10

    Add in about 3 Tbsp.

11. 11

    meat stock and bring it to a quick boil.

12. 12

    Remove from heat.

13. 13

    When meat is soft, remove from stock and cold slightly.

14. 14

    Cut it up into bite size pcs, removing all fat, bone, etc.

15. 15

    Add in beet and bacon mix, peeled and quartered potatoes, and cut up cabbage to meat stock.

16. 16

    Cook slowly for 15 min.

17. 17

    Add in remaining browned vegetables and all the seasonings except the garlic pwdr, and cook till the potatoes and cabbage are soft.

18. 18

    Add in cut up tomatoes.

19. 19

    Sprinkle meat with garlic pwdr and return to the stock.

20. 20

    Bring to a boil.

21. 21

    Remove from the heat and let the soup stand for 15 to 20 min.

22. 22

    Or possibly chill for 2-3 days, skim off hardened fat, heat slowly and serve with a dollop of the lowfat sour cream and sprinkle some minced parsley over the top.

23. 23

    If you wish to freeze the soup, omit the potatoes and cook them separately and add in them to the stock when you are heating it to serve.

24. 24

    This recipe doubles nicely.

No additional tips available.