Tatyana’s Ukrainian Borscht

csc_0095This is Tatyana and her husband on the streets of Odessa. They are our best buds here in Ukraine. I have been enjoying Tatyana’s wonderful cooking, and especially her borscht, for almost 14 years now. I asked her if she would mind sharing the recipe with you.

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As you can see the ingredients are simple; they are the kind that any rich or poor man may have in his kitchen at any time.  Soviet people have been making borscht for centuries. It is a classic soup. Recipes vary just like Southern American recipes for chili differ. Anyway, this is a winner; and I know you will enjoy it.

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Tatyana’s Ukrainian Borscht

2 lb. beef or chicken
2 lg. onions chopped
Fill a large soup pot with water, simmer beef or chicken and the chopped onions until meat is cooked thoroughly, but not tough. Add salt and pepper to taste. While the meat is cooking, prepare the following raw vegetables.

1 very lg. beet, peeled and chopped
2 lg. carrots peeled and chopped
7 med. potatoes peeled and chopped
¼ cabbage chopped

When the meat is tender, remove from broth. Add the chopped beets and carrots and cook for 5 minutes. Then add the chopped potatoes and cabbage. Simmer for 10-15 minutes until the vegetables are cooked and tender, but not mushy.

Sauté the following ingredients in ¼ cup butter and 1 T of oil:
1 carrot, peeled and finely grated
1 sm. beet, peeled and finely grated
1 sm. onion, peeled and finely chopped

Add 1 cup fresh tomato sauce or 2 T tomato paste and stir into sautéed vegetables. Add mixture to broth and simmer. Cut meat or chicken into cubes and add to soup broth. Add salt and pepper to taste. Optional: add one cup of cooked pinto beans. Bring to a boil.

Serve hot and garnish with sour cream and fresh, chopped cilantro. Serves 8-10 people. Add dark bread with butter, green salad with feta cheese, and sliced dill pickles, and you have a real Ukrainian meal.

For all my recipes, click here.


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