Ukrainian Borscht - BigOven 123937

Ukrainian Borscht

Ready in 1 hour
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Ukrainian Borscht"

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Try this Ukrainian Borscht recipe, or contribute your own. "Corn" and "Taste2" are two tags used to describe Ukrainian Borscht.

"Fabulous Borscht! I was raised on Polish food and this was every bit as good as Babcia used to make it. "

- Laser

Ingredients

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6 Peppercorns
1 c Onion; minced
2 tb Sugar
1 c Red Bell Pepper; diced
1/2 sm head Cabbage; shredded
tomato purée; or Tomato mors
2 tb Butter
1/2 lb Kielbasa; sliced, up to double
3 qt Beef broth; or water
1/3 c fresh dill; Snipped
3 lg Beets; roasted, shredded
1 1/2 lb Beef brisket; or chuck; in
1 Bay leaf
1 lg Carrot; shredded
4 tb Red wine vinegar
4 cloves Garlic; minced fine
3 Boiling potatoes; cubed
Sour cream
2 Ham hocks
3 Allspice berries
=== GARNISH ===
1/4 c Kvass; (fermented beets) or (or vinegar or lemon juice
slices goose; Roasted
sprigs Fresh dill

Original recipe makes 6

Servings  

Preparation

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 sour cream for garnish. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4669 broadcast 05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten

Calories Per Serving: 2350 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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JonnyFunFun 2 years ago
Fabulous Borscht! I was raised on Polish food and this was every bit as good as Babcia used to make it.
Laser 3 years ago
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